Risotto with Vegetables and Shrimp

When you want to prepare something good "quickly", risotto is always a good choice.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 2 spoons Oil, olive

  • 300 g Carrot, fresh

  • 250 g Fish, shrimp

  • pieces Salt, table

  • 1 cup Rice, white, medium grain

  • pieces Soup base, beef, cube

  • 20 g Parsley, fresh

  • pieces Cheese, edamame

Steps

  1. In a suitably large pot, heat the oil and sauté the vegetables. Add the shrimp and fry while stirring until the tails thaw. In a large glass (4 dl volume), crumble a bouillon cube and pour hot or boiling water over it.

  2. Before the liquid in the pot completely evaporates, add a pinch of salt and pepper, and sprinkle curry over the ingredients. Stir and add the rice. Fry everything together while stirring continuously for about half a minute until the rice becomes translucent. Pour in the water in which the bouillon cube was dissolved, mix everything well, and cook the risotto on high heat until the liquid evaporates. If the rice is not fully cooked, add a little more hot water. Be careful not to add too much liquid, as the rice can quickly overcook.

  3. Serve the risotto on plates. Sprinkle with chopped parsley and grated cheese, and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 157.28 kcal
  • Fat: 2.72 g
    • Saturated Fat: 0.25 g
  • Carbohydrates: 24.81 g
    • Sugars: 1.48 g
  • Protein: 5.56 g
  • Fiber: 0.74 g

Advice

Use a cup that you usually use for coffee with milk.