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Tomato risotto with shrimps
 
 
4 ServingsPTM16 min

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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Directions

  1. Let the artichoke hearts drain and absorb the moisture.
  2. 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.
  3. In the meantime, halve the zucchini (s) in the length and halve the halves again in the length. Cut into pieces of 4 cm.
  4. Cut the artichoke hearts into quarters. Cut the mozzarella into small cubes.
  5. 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.
  6. 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.
  7. Season with pepper and salt. Garnish the tomato risotto with the rest of the basil and serve immediately.


Nutrition

645Calories
Sodium0% DV1.640mg
Fat40% DV26g
Protein56% DV28g
Carbs23% DV70g
Fiber24% DV6g

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