Cooking & Baking

Shrimp Risotto


1 l chicken stock
1 white onion
2 cloves of garlic
2 tbsp olive oil
260 g risotto rice
20 large shrimp
8 sprigs fresh parsley
black pepper and salt to taste
fresh Parmesan


Prepare a litre of chicken stock from a stock cube. I love to use the stock cubes from Kallo as they are organic and do not contain much salt. Cut the onion finely and crush the garlic. Pour 2 tablespoons of olive oil in a frying pan and fry the onion and garlic, about 5 minutes. Pour the risotto rice in the same pan and mix with the onion and garlic, about 1 minute. Now add 750 ml of the chicken stock, place the lid on the pan and leave the risotto on low heat until cooked, about 20 minutes. Remove the lid from the pan, stir the risotto and add the remaining 250 ml chicken stock and the shrimp. Stir again, about 5 minutes. Turn off the heat, put the lid on the pan and let the risotto stand for 5 minutes. Finely chop the parsley and mix it into the risotto with ground black pepper and salt to taste. Grate fresh Parmesan individually per plate.

For 4 people

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  • By Marloes Thuis
    27/06/2015 at 07:34

    Lijkt me lekker! Ik ben echt een risottofan 🙂
    Dit recept lijkt me ook lekker met bleekselderij en winterpeen. Fijn weekend!