Recipe: Shrimp Risotto

Recipe of Shrimp Risotto

If you like Mediterranean food, this recipe of shrimp risotto is for you.

Ingredients (serves 4)

– 250g risotto rice

– 20 peeled shrimps

– 20cl coconut milk

– 1.25L shellfish broth

– 1 onion

– 2 shallots

– 3 tablespoons of organic extra virgin fruity olive oil from Haute Provence

– Salt, pepper

For the shellfish broth:

– 2 carrots

– 2 onions

– 1L dry white wine

– 25 cl white wine vinegar

– 1 bouquet garni

– 1 stalk of celery

– 3L of water

– Salt, pepper


To make the shellfish broth; simmer the ingredients then strain them through a sieve: 2 carrots and 2 onions peeled and sliced, a bouquet garni, 3L of water, 1L of dry white wine, 25 cL of white wine vinegar and a celery stalk.

Peel and slice the onion and shallots.

Heat 1 tablespoon of organic extra virgin olive oil from Haute Provence and brown the onions and shallots over medium heat for about 5 minutes.

Add the risotto rice and two large ladles of broth (hot) and allow the rice to absorb. Repeat this action until the broth is exhausted.

Then pour in the coconut milk and stir well over high heat.

In a frying pan, pour 2 tablespoons of organic extra virgin olive oil from Haute Provence and fry the prawns for 2 minutes on each side. Season and enjoy!

This recipe for shrimp risotto will seduce your family with its original flavours!