Filter
Reset
Sort ByRelevance
Shalovem
Tomato risotto with shrimps
Tomato risotto with basmati rice, wok prawns with garlic, zucchini, tomato frito, mozzarella, arrabbiata pesto and basil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Let the artichoke hearts drain and absorb the moisture.
-
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.
-
In the meantime, halve the zucchini (s) in the length and halve the halves again in the length. Cut into pieces of 4 cm.
-
Cut the artichoke hearts into quarters. Cut the mozzarella into small cubes.
-
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.
-
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.
-
Season with pepper and salt. Garnish the tomato risotto with the rest of the basil and serve immediately.
Blogs that might be interesting
-
45 minMain dishfloury potatoes, dried rosemary, mild paprika, olive oil, bratwurst, lettuce, vinegar, Cherry tomatoes,bratwurst dish from the oven
-
75 minMain dishFull Milk, dried laurel leaves, fresh thyme, clove, dried nutmeg, unsalted butter, wheat flour, Danablu blue veal cheese 50, medium sized egg, fresh white asparagus, grated emmentaler, traditional olive oil, cane sugar, balsamic vinegar,double-baked cheese souffle with stir-fried asparagus in balsamic vinegar
-
30 minMain disholive oil, Red onion, garlic, eggplant, Red pepper, tomato cubes, Red wine vinegar, capers, maccheroni, Dutch hard goat cheese,maccheroni with stewed vegetables
-
25 minMain dishfrozen butter butter puff pastry, tomato, olive oil, garlic, fennel bulb, fresh rosemary, sardine fillet, lettuce, cucumber, feta, Salad Dressing, dried Provençal herbs,tomato pie with sardines
Nutrition
645Calories
Sodium0% DV1.640mg
Fat40% DV26g
Protein56% DV28g
Carbs23% DV70g
Fiber24% DV6g
Loved it