To start this month of September off with a bang and accompany you during this pivotal week, we thought that offering you a recipe per day for your dinner would be a good idea. We’ll start with Monday’s recipe.
A complete meal or nothing
The kids are at school, the schoolbags are full, the diaries are already overloaded, and the meetings are coming thick and fast. With the minister’s schedule looming, it’s out of the question to add the burden of finding recipes. We make your life easier by offering you easy, delicious recipes that appeal to as many people as possible.
Today, risotto is in the spotlight. Why? Let’s be clear, risotto is easy to cook. Rice, a little white wine and broth and off we go Guingamp, that’s the base of the dish. To complete the story, we think of the foods that give “flavor” to our risotto, namely onions, carrots, aromatic herbs, salt and pepper. And to obtain a complete dish, we think of proteins. Here, it is shrimp that are in the spotlight but we can perfectly imagine this recipe with vegetable proteins like tofu or seitan. Also, if we don’t have fresh shrimp on hand, we think of canned fish which allow us to stock up on omega 3 for a ridiculously low cost, without the chore of shelling!
On Mondays, it’s no longer ravioli but risotto!
Monday’s recipe: Carrot, shrimp and herb risotto
Preparation: 20 minutes
Cooking: 25 minutes
For 2 people
200 g arborio rice or other special risotto rice
200 g cooked pink shrimp
3 carrots
1 yellow onion
10 cl of white wine
1 l vegetable stock
1 tbsp. thick crème fraîche
Parsley
Coriander
Olive oil
Salt, pepper
Cut the peeled carrots into small cubes. Chop the peeled onion and brown it in a pan with a drizzle of olive oil. Deglaze with white wine. Add the rice and pearl it until it becomes translucent. Add the carrots and cook for about 20 minutes, pouring in the broth as you go and stirring regularly. Add the peeled shrimp at the end of cooking, with the crème fraîche, chopped herbs, salt and pepper. Mix and serve.
Discover the recipe for Risotto with carrots, shrimps and herbs
Happy new school year!
