Olive Risotto with Giant Shrimp
Prep: 15min
|
Servings: 4
|
Cook: 30min
Olive risotto with giant shrimp is a recipe featuring fresh ingredients from the risotto category. Try this and other recipes from Spoonsparrow!
Ingredients
- 50 g almond kernels (peeled)
- 150 g olives (green and purple)
- 2 onions
- 2 Garlic cloves
- 50 g butter
- 4 tbsp olive oil
- 250 g Risotto rice
- 750 ml instant chicken broth
- 8 giant shrimp (deveined)
- Salt
- 2 tbsp lemon juice
- 200 g arugula
- freshly ground pepper
Instructions
-
1.
Halve almonds lengthwise, roughly chop olives. Peel onions and dice finely. Peel garlic.
-
2.
Heat butter and 2 tbsp olive oil in a pot. Sauté onions. Add pressed garlic. Stir in rice and sauté until translucent. Gradually add broth, cooking the rice for about 25 minutes.
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3.
Rinse shrimp and pat dry. Heat remaining olive oil. Fry shrimp for 3 minutes. Season with salt and lemon juice. Rinse arugula, shake dry, and finely chop.
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4.
Fold almonds and olives into the risotto. Season with salt and pepper. Mix in arugula. Top the risotto with shrimp and let it rest for another 3-4 minutes.
