Carrot, shrimp and herb risotto


  • 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 of vegetable broth
  • 1 tablespoon(s) of thick crème fraîche
  • parsley

  • coriander

  • olive oil

  • salt and pepper


  1. Peel the carrots and cut them into small cubes. Peel and slice the onion. Brown it in a pan with a drizzle of olive oil. Deglaze with white wine.

  2. Add the rice and mix until it becomes translucent. Add the diced carrots.

  3. Cook for about 20 minutes, pouring in the broth gradually and stirring regularly.

  4. Peel the shrimp. Add them at the end of cooking, with the crème fraîche, chopped herbs, salt and pepper.

  5. Mix gently and serve immediately.

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