Recipe – Curry Risotto with shrimps and zucchini

Asian Italian Fusion Kitchen with my girls – Curry Risotto with shrimps and zucchini

I invited my girls over for a sandylicious cooking night dinner thing and cooked one of my favorite recipes. Its very simple and very good! But its one-of-a-kind risotto caused by the mixed ingredients from cross continental nationalities.

All you need is: rice (jasmin), ready pealed shrimps, zucchini, whitewine, cream, parmesan, garlic, ruccola, lemon, vegetable boillon cube and a currypaste (here massaman, but you can choose any).

HOW TO DO THAT GOOD STUFF:

1. cook rice (if you can, it shouldnt be cooked well done) 2. chopp zucchini and garlic in small littles pieces 3. grind all the parmesan 4. fry zucchini and garlic with the highest heat until its glassy 5. deglaze it by putting a glass of whitewine with one lower heatlevel and add boillon cube 6. add 1-2 cups of cream (according to requirement how juicy you like it) 7. add the currypaste (according to requirements how much curry taste and spice you like); salt&peppper time; medium heatlevel now 8. add the rice and stir it until its a very nice blend 9. least but not last: add the shrimps without the shrimp water and stir again until the shrimps have been cooked shortly once 10. add lemon juice to make the risotto tastes like fresh golden heaven who touched the sea by sunrise 11. serve with ruccola and lots of parmesan cheese on top and drink a glass of white wine to it 12. MHHMMMMMMMM!!!

 

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All the ingredients listed above

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Josi chopps the zucchini

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I buy my rice always at the asian shop – its the best

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grinding cheese maked me laugh – I dont know why

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anne on her job

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me watching if she does it right

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cooking rice the original way without salt and stiring

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PROST!

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SELFIETIME

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step 4: frying zucchini and garlic in the pan

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the result

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yummi result closer

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the hungry girls I made happy

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