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SPRING VEGETABLE RISOTTO WITH GIANT GRILLED SHRIMP |
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Ingredients: > 500g risotto rice |
Directions: | |
Risotto: | |
1 | Sweat the chopped onions, add the rice, deglaze with the white wine, reduce, add the chicken stock, cook for about 12 minutes constantly turning. 2 | Add the butter then the Parmesan cheese. |
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Vegetables: | |
3 | Peel, trim and cut the vegetables. 4 | Glaze everything in a pan with butter and water for about 10 minutes. 5 | Using a microplane, grate a a bit of untreated lemon zest. |
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Shrimp: | |
6 | Cut in 2 lengthwise, season inside. 7 | Bake at 160C for 5 minutes. |
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Plating: | |
› Arrange the risotto at the bottom of the plate, add the green vegetables, grate the yellow lemon and add 1 half a shrimp in the center and the other half shelled and cut into small pieces. › Enjoy your meal! |