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Shalovem
Tomato risotto with shrimps
Tomato risotto with basmati rice, wok prawns with garlic, zucchini, tomato frito, mozzarella, arrabbiata pesto and basil.
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Ingredients
Directions
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Let the artichoke hearts drain and absorb the moisture.
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Bring the tomato frito and artichoke water to the boil, add the rice, turn the heat down and warm for 5 minutes. Leave with the lid on the pan until use.
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In the meantime, halve the zucchini (s) in the length and halve the halves again in the length. Cut into pieces of 4 cm.
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Cut the artichoke hearts into quarters. Cut the mozzarella into small cubes.
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Heat the oil in a stir-fry stir-fry the zucchini 5 minutes. Add the artichoke hearts, shrimps and pesto and stir-fry for another 2 minutes.
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Meanwhile, cut the leaves of basil into pieces. Add the rice with half of the basil to the vegetables and scoop together with the mozzarella.
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Season with pepper and salt. Garnish the tomato risotto with the rest of the basil and serve immediately.
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Nutrition
645Calories
Sodium0% DV1.640mg
Fat40% DV26g
Protein56% DV28g
Carbs23% DV70g
Fiber24% DV6g
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