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Shrimp and vegetables risotto
(a "light" recipe)

Light risotto with shrimp and vegetables

Will be the color and fragrance, it will be the presence of shrimp, when I put on the table this dish call the fake paella.
This is certainly a much simpler and poorer dish. A dish with an extremely intriguing taste.
And what comes to the table as single plate light it is certainly a surprise; for the eyes and for the throat.

Personally I do not like too generous portions, especially in a preparation rich in vegetables and vegetables that already fill a lot.
But if someone loved a hearty dish I can reveal a little secret: double the rice and oil doses leads to an increase of about 180 and 5 kcal grams of fat; very little when you consider that this should be the main meal of the day.

Ingredients, per person:

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Organic shrimp (Pacific, Ecuador)

g

80

superfine arborio rice

g

40

pepper

g

50

small onion

pc.

1

onion

pc.

1

crushed garlic

cloves

1

peas

g

50

small tomato

pc.

1

turmeric

pinch (made with three fingers)

1

salt and pepper

q.s.

extra virgin olive oil

ts.

1

vegetable broth (1 / 4 liter)

q.s.

pasta anchovies (optional)

ts.

1

tomato paste (optional)

ts.

1

lemon juice

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Preparation:

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Cut the vegetable prices more or less the size of the shrimp

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Fry (but taking from the tomatoes and peas) in a large nonstick skillet with oil for a few minutes, covering with a lid to facilitate cooking.

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Move the vegetables on the edge of the pan and add the rice, raising the flame: given the limited presence of fat to be very careful not to burn the rice but only to make it translucent, like a normal risotto. Add the shrimp and peas; mix everything together.

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Pour the broth, raise the heat to the maximum - here the rules follow the usual ones for risotto (v. recipe) - and add, turmeric. Normally for forty grams of rice a quarter liter of broth is enough but, for any eventuality it is always better to keep it ready in the heat a little more to add in case it dries too much. The cooking of this toasted rice almost without fat takes about sixteen minutes; plus the usual five minutes of resting off the heat.

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Towards half cooked add the chopped tomato and stir.

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Remove from the heat, pour the lemon juice and leave to rest for five minutes before serving in the dish.

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Bon appetit!

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ADVICES AND NOTES:

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