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Colleen Mitchell
Risotto with Fried Shrimps
Italian risotto with sundried tomatoes, tiger prawns and spring onions.
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Ingredients
Directions
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Let the shrimp thaw. Bring the stock to a boil and keep it to the boil.
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Chop the shallot. Heat the oil in a large frying pan and fry the shallot for 2 min. Add the rice and fry the granules for 1 min.
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Cut the tomatoes into pieces. Add the tomatoes and season with pepper.
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Pour the wine into the pan and bring everything to the boil while stirring. Let everything boil gently until the wine is absorbed by the rice.
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Add a soup spoonful of broth and let the rice cook again until the moisture is absorbed. Stir occasionally.
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Repeat adding the stock until everything is used. This takes about 20 minutes. Leave the risotto covered for another 4 minutes from the fire.
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Cut the spring onion into rings. Heat the oil in a frying pan and stir-fry the prawns with the spring onions for about 4 minutes until done. Season with salt and pepper.
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Divide the risotto over the deep, warm plates and scoop the shrimp.
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Nutrition
515Calories
Sodium0% DV2.310mg
Fat20% DV13g
Protein52% DV26g
Carbs24% DV71g
Fiber12% DV3g
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