Creamy Shrimp and Chorizo Risotto with Burrata and Lemon Zest
1 serving
๐
75 g
Risotto Rice
๐ฆ
150 g
Shrimps
๐ฅฉ
30 g
Chorizo
๐ง
50 g
Onion
๐ท
130 ml
White Wine
๐ง
30 g
Butter
๐ง
20 g
Parmigiano Reggiano
๐
200 g
Cherry Tomatoes
๐ซ
30 ml
Olive Oil
๐
Lemon Zest
๐ง
1 cube
Bouillon Cube
๐ฟ
Chopped Parsley
๐ง
Salt
๐ถ๏ธ
Pepeprincino (Red Chili Pepper Flakes)
Preparation Steps
Step 1/16
Cut the cherry tomatoes in half.
Step 2/16
Clean and devein the shrimps.
Step 3/16
Cut some shrimps into pieces.
Step 4/16
Heat a pan with olive oil.
Step 5/16
Add garlic, shrimpsโ skins, and cook.
Step 6/16
Add cherry tomatoes and water.
Step 7/16
Blend the mixture to make a sauce.
Step 8/16
Heat another pan with olive oil.
Step 9/16
Add chorizo and cook.
Step 10/16
Add the finely chopped onion.
Step 11/16
Stir in the risotto rice.
Step 12/16
Deglaze the pan with white wine.
Step 13/16
Add the shrimp sauce.
Step 14/16
Dissolve the bouillon cube in water.
Step 15/16
Add the shrimp pieces.
Step 16/16
Stir in butter and grated Parmigiano Reggiano.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
to inform
Macro nutrients
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Nutritional Information
Minerals
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Vitamins
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Preparation
Time Information
Preparation
15 minutes
Cooking
25 minutes
Overall
40 minutes
Difficulty
Level
Medium (2/4)
Steps
16 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
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Original Creator
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Origin
Cuisine
Italian
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos