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Lemon Basil & Asparagus Shrimp Risotto

 

Cooking Time 15 minutes

Category

Risotto

Serving

1 Person

Cuisine

Italian

From the test group:

One hardly ever hears the words “risotto” and “30 minutes” in the same sentence. This once time-consuming dish combines the zesty, refreshing notes of lemon, basil and asparagus along with the irresistible charm of fresh shrimp. All finding home in rich, creamy and fish stock infused arborio rice.

EGP118.00

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Ingredients

Directions

Step 1 - Start your dish

Melt the butter, Olive Oil in a large pan over medium-high heat. The pan should preferably be low and wide, but other pans will work as well.  Add in the onions and a whole garlic. Fry until the onion softened in few seconds.

Step 2 - Cook the Risotto

Add the risotto to the pan and fry until the butter is completely absorbed by the risotto in about (2) Minutes then reduce the heat to medium-low and, remove the garlic cloves.

Step 3 - Boil at low Heat

Add in the fish stock and bring to a slow simmer (boiling at low heat), Add salt and pepper and stir once. Then don’t stir again until fully cooked in (5) Minutes or until al dente (slightly firm to the bite). Then Add the Shrimps and Asparagus and keep on the heat for (1) minute.

Step 4 - Finish and Serve your Dish

Remove the pan from the heat and mix in lemon juice and chopped basil. Move the mix to your serving plate and Enjoy!

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EGP118.00

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