Shrimp risotto and vegetables (recipe light)

Shrimp and vegetables risotto
(a "light" recipe)

Maybe it's the color and the aroma, maybe it's the presence of the shrimp but... when I put this dish on the table I call it fake paella.
It is certainly a much simpler and poorer dish than the original; but with an extremely intriguing taste.

And, for what is presented on the table as a light single dish, it is certainly a surprise: for the eyes and for the palate.

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	ct.	1
vegetable broth (¼ liter)		q.s.
pasta anchovies (optional)	ct.	1
tomato paste (optional)	ct.	1
lemon juice		Ad Lib.

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.

Buon appetito!

ADVICES AND NOTES:

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Recipe, text only: to print or download.
You can add a note to taste this dish by adding a bit of anchovy paste; and a touch of color with an idea of tomato paste.
Kcal 369,20 - 3,61 Fats - Carbohydrates 59,87 - 23,37 Proteins
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