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🍽️ Crevettes croustillantes sur un risotto crémeux aux pois

484 kcal · 30 min · 4 portions

Ingrédients

• 150 g Risottoreis
• 1 Frühlingszwiebel
• 1 Knoblauchzehe
• 2 c. à soupe sehr fein gehackte Petersilie
• 5 c. à soupe huile d'olive
• 500 ml Gemüsebrühe (Instant)
• 200 g Tiefkühlerbse
• 50 g Parmesan (frisch gerieben)
• 1 c. à soupe Butter
• sel
• Pfeffer (aus der Mühle)
• cresson de fontaine
• 40 g Parmesan
• crevettes 16 Garnelen

Préparation

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

Nutrition par portion

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