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Prone tomato rice with shrimp

Prone tomato rice with shrimp

Cooking Time45 m
Ingredients16
DifficultyMedium
0
0
Mira AxelssonMira Axelsson
Canned cherry tomatoes and stored grana padano cheese make this lovely risotto both flavorful, creamy and colorful! Eat the newly cooked to scaled shrimp, crispy sugars and rivig ruccola salad. Good for both party and everyday life!

Ingredients

4 servings
  • Step: 1
    8 dl water
  • Step: 2
    2 pc differences chicken broth
  • Step: 3
    1 pc yellow onions
  • Step: 4
    2 pc garlic gaps
  • Step: 5
    1 pc red pepper
  • Step: 6
    1/2 tsk the hour
  • Step: 7
    2 msk olive oil
  • Step: 8
    4 dl risottoris (e.g. arborioris)
  • Step: 9
    1 1/2 dl white cooking wine
  • Step: 10
    1 can cherry tomatoes
  • Step: 11
    150 g sugar
  • Step: 12
    580 g scaled shrimp in lake
  • Step: 13
    100 g grena padano cheese
  • Step: 14
    salt
  • Step: 15
    pepper
  • Step: 16
    1/2 pc by rucola

Instructions

  • Step: 1
    Boil the water with the broth dice.
  • Step: 2
    Scale onions and garlic, hack them and peppers. Fresh the hack and thyme in the olive oil in a pot or pan with high edges 1-2 minutes.
  • Step: 3
    Add the rice and let it fresh one minute. Lower the heat, add the wine during stirring and let it boil in.
  • Step: 4
    Mix the tomatoes and stir down some of the broth in rounds. Let the boil on weak heat as directed on the packaging until the rice is soft but has some chewing resistance left. Frequently move in risotton to make it creamy. Add more broth if it gets thick.
  • Step: 5
    Cut the sugars in the long run. Give them a quick boost. Cool under running cold water. Let the shrimp run off.
  • Step: 6
    Remove the cheese and move it down. Taste with salt and pepper.
  • Step: 7
    Mix the sugars with the shrimp and ruccolan and serve to risotton.

Näring

Calories715kcal
Carbohydrates107g
Fat16g
Protein32g
Serving Size4serving

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