Shrimp RisottoO Meu Tempero
1 liter water
2 bouillon cube (shrimp)
4 tablespoons olive oil
1 red onion (small, peeled and finely chopped)
1 garlic cloves (peeled and finely chopped)
1 leeks (small, white part only, peeled and finely chopped)
300 grams arborio rice
250 milliliters dry white wine
500 grams shrimp (peeled)
2 tablespoons cilantro (chopped)
1 tablespoon paprika
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1For the seafood broth, heat 1 liter of water and 2 bouillon cubes in a pot and bring to a boil.
2Heat olive oil in a large saucepan, add onion, garlic, and leek and sauté for 5 minutes.
4Fry until the rice grains turn white, stirring constantly
6Cook until wine is almost evaporated, add ladlefuls of seafood broth and season with salt and paprika.
7Stir constantly until rice is tender.
8Halfway through the cooking, add shrimp and cilantro.
9Season to taste.