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Shrimp risotto: step-by-step cooking recipes with photos

Risotto is a dish that belongs to Italian cuisine. It is prepared from a special variety of round rice. Pre-fried in chicken fat or butter, olive oil, who loves how. After that, meat, fish or vegetable broth is added a little bit to the saucepan with rice.

The next batch is added only after complete evaporation of the previous one. When the risotto is almost ready, put additional ingredients, meat, seafood, vegetables, dried fruits.

You can add various spices to risotto with shrimps: saffron, basil, thyme, lemon juice, garlic and much more.

Risotto is a cross between a sticky rice porridge and a soup, from which practically all the liquid was evaporated. For cooking it with seafood, either fish broth or plain boiled water is used.

Thaw shrimp, clean the shells.

If they are small, leave them whole, if large, cut them into pieces. With the vegetables, remove the peel, wash and chop half rings. Soak in melted butter.

Enter all the rice at once, stir and simmer until it is saturated with butter.

Then pour previously boiled fish broth. Stir all the time so that the moisture completely covers the dish. Sprinkle with spices, add salt and cook for twenty to twenty-five minutes.

When the rice is ready, put the shrimp, grated cheese and mix everything.

Hold the dish a couple of minutes on the fire and set aside. Sprinkle with greens on top and serve.

  • rice — 200 g;
  • water — 0.5 l;
  • cream — 110 ml;
  • oil — 3 tbsp. l .;
  • onions — 2 pcs .;
  • salt — 0.5 tsp;
  • basil — bunch;
  • cheese — 120 g;
  • shrimp — 200 g

Preparation: 60 minutes.

Energy value: 119 Kcal / 100 g

Pour vegetable oil into a saucepan, heat well. Chop onions and pass until they lose color. Sprinkle with rice, mix thoroughly and fry with onion for literally five minutes. Pour in some warm boiled water and mix, allowing the liquid to evaporate over low heat.

When all the moisture is gone, pour in the same way — until rice is fully cooked. Open the cream, shake and pour everything into the dish immediately with the brushed shrimps. Stew the risotto for seven minutes, drag it with cheese, knead it diligently, cover with greens on top and set aside from the stove.

Shrimps can be used not only frozen, but also ready-made, which are sold in vacuum packages. There is a mixture of seafood — the so-called sea cocktails — they are also great. Only then should this product be added to the dish at the very end.

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This dish is considered more restaurant, because not every day it can be cooked in the home kitchen, and children can not appreciate. But if you want to organize a romantic dinner, the white seafood risotto is perfect for this occasion.

  • rice — 200 g;
  • shrimp — 150 g;
  • mussels — 140 g;
  • wine — 50 ml;
  • salt — 1 tsp;
  • oil — 4 tbsp. l .;
  • cheese — 180 g;
  • fat — 500 ml;
  • Onion — 1 pc.

Preparation: 65 minutes.

Energy value: 127 Kcal / 100 g

Fish broth, filter and set aside. We clean onions, chop small cubes. Heat olive oil in a skillet and ferment the prepared vegetable. Add rice, mix and fry slightly.

We begin to add a little fish broth, so that it completely covers the surface of the rice. It turns out that the dish is cooked and stewed simultaneously. When we use all the fat, pour out the white wine.

We clean the mussels and shrimps, rinse them in water and add to the almost ready risotto. Stir and sprinkle with a thick layer of cheese and herbs. Turn off the fire and leave the dish under the lid for three minutes.

Ideally, this dish should be prepared from fresh bean products, but since we do not often have such an opportunity, canned ones will do.

  • peas — 250 g;
  • corn — 200 g;
  • rice — 200 g;
  • shrimp — 200 g;
  • broth — 0.5 l;
  • salt — 1 tsp;
  • oil — 100 g;
  • carrot — 1 pc .;
  • onion — 1 pc.

Preparation: 70 minutes.

Energy value: 115 Kcal / 100 g

Cut vegetables into bars and fry in melted butter. When the onions are clear, add the rice, carefully stir and pour in a portion of the vegetable broth. If you do not have time to boil it, you can replace with ordinary water. After partial evaporation of the liquid with constant stirring, pour more. And so — until the rice is completely ready.

Shrimp clean, if there is a need, then chop. Open the green peas and dessert sweet corn, pour the brine. Risotto add salt, pour out legumes and seafood. Knead and turn off the burner. If there is a slice of Parmesan, you can rub it and tug the finished hot dish.

Rice is always perfectly combined with forest mushrooms, and if you add seafood to them, you get a tasty and satisfying dish.

  • mushrooms — 200 g;
  • rice — 200 g;
  • onion — 1 pc .;
  • shrimp — 150 g;
  • oil — 3 tbsp. l .;
  • salt — 1 tsp;
  • decoction — 500 ml.

Preparation: 45 minutes.

Energy value: 122.5 Kcal / 100 g

You can use fresh or frozen mushrooms. Cut them into medium pieces. Pour the oil into a skillet, discard the peeled and chopped onion. Next, put the mushrooms and stew for about ten minutes.

Pour rice, stir. When the moisture is almost evaporated, add vegetable broth and prepare the dish, stirring constantly. At the end we add some salt, add peeled defrosted shrimps, prune with greens or a mixture of special seasonings for risotto and set aside from the plate.

You can add a bit of fresh cream or grated cheese in the process. If you do not have forest mushrooms, replace them with any greenhouse.

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