Risotto with spinach and prawns
The Risotto with Spinach and Shrimp is a first course simple to prepare and at the same time refined. Like all Risotto Recipes, the key to success lies in cooking the rice, in particular in the addition of the broth little by little and in the final creaming. The Risotto with Spinach also, with its beautiful green color, is ideal if you have guests and want to make a good impression. The Spinach and Shrimp Risotto Recipe includes a few ingredients: fresh spinach, shrimp and parmesan to stir. Even the preparation is similar to that of any Risotto and does not hide particular pitfalls.
Ingredients for 4 people
280 g Rice200 g fresh spinach12 pieces of fresh prawns30 g butter1 Shallot1 clove of garlic1 tablespoon of Extra Virgin Olive Oil3 tablespoons of Parmigiano Reggiano1 l of boiling vegetable brothsalt to taste
Procedure
To prepare the Spinach and Shrimp Risotto, start by cooking the vegetables. Put the spinach in a rather large pan, cover and let it wither over low heat, without adding oil or water, for about 5 minutes. Then remove the lid and turn up the heat, evaporating any excess water. When they are tender, transfer them to a kitchen mixer equipped with blades, add a pinch of salt and blend until creamy. Keep it aside and continue preparing. Clean the shrimp: remove the head, pulling gently until it is detached, and the carapace by first detaching the paws and then the whole shell, gently so as not to ruin the meat. Make a small incision with a small knife at the black filament (it is the intestine) and remove it. In a pan heat a tablespoon of oil with the clove of garlic and cook the shrimp until they are a nice bright red color, salting them only at the end. It will take no more than a couple of minutes to get the right degree of cooking. Keep them aside and start preparing the rice. Finely chop the shallot and brown it in a thick-bottomed pot together with the butter. When it is transparent, add the rice and let it toast for a couple of minutes before adding the spinach cream and vegetable broth just enough to cover it flush. Adjust the heat so that everything simmers slightly and cook the rice (it will take 15-20 minutes), adding the broth little by little, only when you see that the one added previously has dried. When cooked, stir in the grated cheese, distribute on the plates and finish by decorating with the shrimp that you have kept warm. Serve your Risotto with Spinach and Shrimp accompanied by a good glass of white wine!
Variants and AlternativesThe Spinach and Shrimp Risotto can also be prepared using frozen prawns already cleaned. In this case you will simply have to defrost them and pass them in a pan in order to flavor them and then use them as indicated in the recipe.
RecommendationsFor the perfect success of the Spinach and Shrimp Risotto choose quality rice, such as Carnaroli or Arborio that keep cooking well and allow you to get a dish with well-shelled grains.
PreservationThe Spinach and Shrimp Risotto can be kept in the refrigerator for a couple of days covered with plastic wrap. To heat it, you can use both the microwave and a regular pan.
The Risotto with Spinach and Shrimp is a first course simple to prepare and at the same time refined. Like all Risotto Recipes, the key to success lies in cooking the rice, in particular in the addition of the broth little by little and in the final creaming. The Risotto with Spinach also, with its beautiful green color, is ideal if you have guests and want to make a good impression. The Spinach and Shrimp Risotto Recipe includes a few ingredients: fresh spinach, shrimp and parmesan to stir. Even the preparation is similar to that of any Risotto and does not hide particular pitfalls.
Ingredients for 4 people
280 g Rice
200 g fresh spinach
12 pieces of fresh prawns
30 g butter
1 Shallot
1 clove of garlic
1 tablespoon of Extra Virgin Olive Oil
3 tablespoons of Parmigiano Reggiano
1 l of boiling vegetable broth
salt to taste
Procedure
To prepare the Spinach and Shrimp Risotto, start by cooking the vegetables. Put the spinach in a rather large pan, cover and let it wither over low heat, without adding oil or water, for about 5 minutes. Then remove the lid and turn up the heat, evaporating any excess water. When they are tender, transfer them to a kitchen mixer equipped with blades, add a pinch of salt and blend until creamy. Keep it aside and continue preparing. Clean the shrimp: remove the head, pulling gently until it is detached, and the carapace by first detaching the paws and then the whole shell, gently so as not to ruin the meat. Make a small incision with a small knife at the black filament (it is the intestine) and remove it. In a pan heat a tablespoon of oil with the clove of garlic and cook the shrimp until they are a nice bright red color, salting them only at the end. It will take no more than a couple of minutes to get the right degree of cooking. Keep them aside and start preparing the rice. Finely chop the shallot and brown it in a thick-bottomed pot together with the butter. When it is transparent, add the rice and let it toast for a couple of minutes before adding the spinach cream and vegetable broth just enough to cover it flush. Adjust the heat so that everything simmers slightly and cook the rice (it will take 15-20 minutes), adding the broth little by little, only when you see that the one added previously has dried. When cooked, stir in the grated cheese, distribute on the plates and finish by decorating with the shrimp that you have kept warm. Serve your Risotto with Spinach and Shrimp accompanied by a good glass of white wine!
Variants and Alternatives
The Spinach and Shrimp Risotto can also be prepared using frozen prawns already cleaned. In this case you will simply have to defrost them and pass them in a pan in order to flavor them and then use them as indicated in the recipe.
Recommendations
For the perfect success of the Spinach and Shrimp Risotto choose quality rice, such as Carnaroli or Arborio that keep cooking well and allow you to get a dish with well-shelled grains.
Preservation
The Spinach and Shrimp Risotto can be kept in the refrigerator for a couple of days covered with plastic wrap. To heat it, you can use both the microwave and a regular pan.
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