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Ingredients
For 4 people:- 2 jars of Pistou 100g Jean Martin
- 200g risotto rice
- 200g peeled shrimp
- 125mL of white wine
- 1 onion
- 2 cloves garlic
- 10 basil leaves
- Flaked almonds
Recipe
Toast the flaked almonds in a pan without adding fat and set aside.
Marinate the shrimp in a bowl with half a jar of Pistou, the chopped basil leaves and a clove of minced garlic.
In a saucepan, brown the onion and the second clove of garlic in a little olive oil. Add the rice and fry for a few minutes.
Pour in the white wine and reduce over low heat so that the rice grains become translucent.
Add the jar of Pistou, cover with water and cook everything over medium heat, stirring often, for 20 minutes.
In a pan, brown the marinated shrimp and reserve a few shrimp for presentation.
When the rice is cooked, add the shrimp, reduce the heat and cook for 5 minutes. Readjust the seasoning.
Arrange the risotto on a plate, add a fillet of pistou and decorate with toasted almonds and a few shrimps.
JEAN MARTIN PRODUCTS TO MAKE THIS RECIPE :
- Online only
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