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Jambalaya risotto
Summer Season Salad

 

Cooking Time 20 minutes

Calories

488 kcal

Serving

1 Person

Cuisine

Italian

From the test group:

Although this dish is loaded with so many ingredients, counting the seafood, the meat and the vegetables, it manages to not overwhelm you with too many flavors. On the contrary it will be a creamy dream that will bring you from a crowded jazzy street in New Orleans, to a peaceful countryside in Italy, the creaminess of the risotto will envelop your mouth with a unique taste and also a bit of heat!

EGP112.00

Total:
Price per meal:
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As low as EGP 85 per meal

Ingredients

Directions

Step 1- Cook the Sausage
On a pan over medium-high heat, melt, olive oil (The pan should preferably be low and wide, but other pans work as well). Add the sausage to the pan and sauté until the sausage turns brown colour then add the shrimp and keep sautéing until cooked.
Step 2- Cook the Arborio Rice
Add the rice and fry until the butter is absorbed by the rice.
Step 3- Add the Stock
Reduce the heat to medium-low, add the stock, salt and pepper to taste. Adjust the heat to keep the cooking at slow simmer (slow boiling) and stir once. Then do not stir again until fully cooked or until al dente.
Step 4- Prepare the Salad
In a bowl, mix the salad with the dressing.
Step 5- Serve your Dish
On a serving dish serve the risotto with salad on the side.

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EGP112.00

Total:
Price per meal:
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