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:

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

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.

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.

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.

Towards half cooked add the chopped tomato and stir.

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

Bon appetit!

ADVICES AND NOTES:

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