350 g small shrimp 200 ml CREMIO cooking cream 350 g Arborio rice 1 onion 1 garlic clove 1 vegetable bouillon cube 1.2 l hot water 50 ml white wine 50 ml cooking oil 1 bunch of parsley
Salt and black pepper
Finely chop the garlic and dice the onion. Heat 3 tbsp of oil in a large pan, add the thawed shrimp, stir for 2–3 minutes, then remove from the pan. In the same pan, add 2 tbsp of oil and sauté the onion for 1 minute. Add a little more oil and cook the garlic for 30 seconds. Stir in the rice and cook for 2–3 minutes. Dissolve the bouillon cube in 1.2 l of hot water. Pour the white wine into the pan and let it evaporate, then gradually add the broth. Let it cook for about 20 minutes without stirring.
Add the cooked shrimp back into the pan, stir for 1–2 minutes, then pour in the CREMIO cooking cream and stir for another 2 minutes. Season with salt and pepper to taste. Garnish with chopped parsley before serving.
Български
English