🍽️ Crispy Shrimp on Creamy Pea Risotto

Name: Crispy Shrimp on Creamy Pea Risotto
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g risotto rice; 1 spring onion; 1 garlic clove; 2 tbsp very finely chopped parsley; 5 tbsp olive oil; 500 ml vegetable broth (instant); 200 g frozen peas; 50 g parmesan (freshly grated); 1 tbsp butter; salt; pepper (from the mill); watercress; 40 g parmesan; 16 shrimp (ready for cooking)

484 kcal · 30 min · 4 servings

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Ingredients

150 g risotto rice
1 spring onion
1 garlic clove
2 tbsp very finely chopped parsley
5 tbsp olive oil
500 ml vegetable broth (instant)
200 g frozen peas
50 g parmesan (freshly grated)
1 tbsp butter
salt
pepper (from the mill)
watercress
40 g parmesan
16 shrimp (ready for cooking)

Instructions

1. Rinse the risotto rice in a sieve under running water until the water runs clear. Then let it drain well.
2. Wash the spring onions, slice them into fine rings, and sweat them in 3 tablespoons of oil.
3. Press the garlic directly into the pan and let it cook briefly with the onions.
4. Add the drained rice and the chopped parsley. Stir everything briefly so the rice toasts slightly.
5. Add the broth in small amounts. Stir repeatedly until the liquid is absorbed.
6. Repeat adding the broth until the rice is al dente (firm to the bite) after approx. 25 minutes.
7. Add the peas to the rice when there are 5 minutes of cooking time left. Let them cook through.
8. Remove the pan from the heat. Stir in the butter cubes and grated Parmesan until melted.
9. Season the risotto with salt and pepper to taste.
10. Heat the remaining oil in a separate pan. Fry the shrimp until crispy for 3 to 4 minutes.
11. Season the shrimp with salt and pepper at the end.
12. Serve the risotto on plates. Place the fried shrimp on top.
13. Shave some Parmesan over the dish. Garnish with watercress if desired.

Nutrition per serving

kcal: 484
Protein: 29 g · Fett/Fat: 24 g · Carbs: 37 g