Shrimp Risotto

Ingredients

• Rice1/2 cup (100 g)
• Shrimp10 medium (200 g)
• Saffron1/4 tablespoon (1 g)
• Parmesan Cheese2 tablespoon (10 g)
• Onion1/4 count (38 g)
• Butter1/3 tablespoon (10 g)
• Parsley1 tablespoon (4 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you can use regular rice, but you can also use short-grain or medium-grained rice.

2. 2

   Step 2

   Add double the volume of hot water or vegetable/chicken/meat broth to the rice.

3. 3

   Step 3

   Add the onion and zucchini with a pinch of salt and stir-fry for 5 minutes over medium heat.

4. 4

   Step 4

   Once heated, add the onion with a pinch of salt and stir-fry for 5 minutes over medium heat.

5. 5

   Step 5

   Meanwhile, remove the tails and shells from the shrimp and add them to the pot. Let cook for about 3-4 minutes. Remove and set aside.

6. 6

   Step 6

   Once the onion has turned translucent, add the rice and saffron and cook for a few minutes.

7. 7

   Step 7

   Add a little hot broth/water (approximately three times the amount of Parmesan cheese), increase the heat and cook for a few minutes until evaporated.

8. 8

   Step 8

   Lower the heat and add the remaining broth. Cover the rice and then add all the broth gradually.

9. 9

   Step 9

   Repeat the process until there is no more broth left and the rice is done. Add more broth if required.

10. 10

    Step 10

    Once there's no more broth left, add the shrimp and stir. Season with salt and pepper.

11. 11

    Step 11

    Once the rice is done, remove from the heat and add the butter and Parmesan cheese. Mix and let stand for a few minutes.

12. 12

    Step 12

    Serve the shrimp risotto on a plate and top with finely chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shrimp Risotto can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.