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Time for preparing
Contents
- Recipe difficulty
Simple dish
- Energy value
140kcal
- Rating
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Recipe
I spied this recipe in a restaurant in St. Petersburg, he I was so impressed with my tenderness that I decided it repeat already at home. It turned out to cook very tasty risotto.
Let’s get started!
Ingredients
0/8 ingredients
140
Great job
Bon appetit, I hope you had fun with us!
Steps
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- Wash the zucchini, remove the stalk and cut into cubes.
- Pour 200 ml of water into a stewpan, heated over medium heat. let the squash until soft for 7 to 9 minutes. Then grind the zucchini to a homogeneous mass with a blender. Salt and pepper to taste, mix.
- Peel the garlic in a stewpan, heated over medium heat, pour olive oil and warm the garlic and thyme for 2 – 4 minutes before darkening the garlic. As soon as the garlic begins to darken, remove thyme and garlic from the stewpan, do not throw garlic, it we still need.
- Add rice and wine to the saucepan with olive oil. Once the wine will evaporate, pour 600 ml of water and continue to boil 7 – 10 minutes. When the rice in nourishes half the water, add the cream of zucchini, salt to taste and continue cooking for another 7 – 10 minutes. In the end cooking add cheese and mix.
- Wash shrimps, dry, clean from shells. In the pan heated over medium heat, pour oil, add deferred garlic and thyme and fry the shrimp until cooked for 5 – 8 minutes, stirring occasionally. Salt and pepper to taste. AT remove garlic and thyme at the end of cooking.
- Place risotto with zucchini and shrimp cream on plates and serve. Enjoy your meal!
Keywords:
- zucchini
- shrimp
- risotto