🍽️ Creamy Shrimp and Champagne Risotto

Name: Creamy Shrimp and Champagne Risotto
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 1 clove of garlic; 350 g large shrimp (kitchen-ready peeled and deveined); 1 tbsp olive oil; 1 tbsp butter; 350 g risotto rice; 200 ml champagne; 800 ml vegetable broth (or fish stock); 100 g mascarpone; 50 g freshly grated parmesan

635 kcal · 30 min · 4 servings

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Ingredients

1 onion
1 clove of garlic
350 g large shrimp (kitchen-ready peeled and deveined)
1 tbsp olive oil
1 tbsp butter
350 g risotto rice
200 ml champagne
800 ml vegetable broth (or fish stock)
100 g mascarpone
50 g freshly grated parmesan

Instructions

1. Peel the onion and the garlic clove. Cut both into very fine cubes.
2. Rinse the shrimp briefly under cold water. Then pat them dry with a kitchen towel.
3. Heat the olive oil and the butter in a large pot.
4. Sauté the onions and garlic in it until they are soft and translucent.
5. Add the risotto rice and stir briefly.
6. Deglaze the pot with 120 ml of champagne.
7. Let the rice absorb the liquid completely.
8. Pour in enough broth to just cover the rice.
9. Stir occasionally.
10. Add more broth whenever the previous portion has been absorbed.
11. Cook the rice like this for 15 to 20 minutes.
12. Stir in the shrimp and the mascarpone about 5 minutes before the end of the cooking time.
13. Ensure the dish is creamy and the rice still has a slight bite.
14. Finish the dish by stirring in the parmesan and the remaining champagne.
15. Season to taste with salt and pepper.
16. Serve the champagne risotto with shrimp now.

Nutrition per serving

kcal: 635
Protein: 28 g · Fett/Fat: 21 g · Carbs: 73 g