Shrimp risotto with green vegetable

Name: shrimp risotto with green vegetable
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 40 g butter; 1 onion shredded; 1 tin can tomato paste 70 g; 350 g risotto rice pack 500 g; 1 fish bouillon tablet; 2 to grab steam vegetables green vegetable mix a 300 g, frozen; 2 tablespoons olive oil; 350 g tiger prawns (bag of 500 g freezer), thawed and rinsed; 4 drops Tabasco red pepper sauce (bottle 57 ml)

A tasty Italian recipe. The main course contains the following ingredients: fish, butter, onion (chopped), tomato puree (70 g), risotto rice (pack 500 g), fish stock tablet, steam vegetables green vegetable mix (a 300 g, frozen), olive oil, tiger shrimp (bag 500 g frozen), defrosted and rinsed) and tabasco (red pepper sauce (bottle 57 ml)).

Ingredients

Directions

Melt half of the butter in a thick-bottomed pan and fry the onion briefly.
Add the tomato paste and the rice.
Crumble the bouillon tablet over a bowl and add 700 ml of boiling water.
Pour the broth over the rice and let the rice cook gently for 15 minutes.
In the meantime, prepare the steam vegetables according to the instructions on the packaging.
Heat the oil and brown the shrimp in 4 minutes.
Stir in the shrimp and the rest of the butter through the risotto.
Season with the 4 drops of tabasco (or more to taste).
Serve the risotto in deep plates and add the steam vegetables..