Shrimp and rocket risotto


  • 300g of Nano Vialone Veronese IGP rice
  • 600 g of fish stock
  •     150 g of prawn tails to peel
  •     1 bunch of rocket
  •     1⁄2 onion
  •     1 carrot
  •     1 clove of garlic
  •     1⁄2 stick of celery
  •     1 bay leaf
  •     2 tablespoons of Garda DOP extra virgin olive oil
  • salt, pepper, white wine




Preparation time

40 mins


Coarsely chop 1⁄4 of an onion, a medium carrot, half a stalk of celery and brown them in a saucepan with a thin layer of extra virgin olive oil. Then add the bay leaf, the shells of the prawn tails, a decilitre of white wine, water and boil for about 45 minutes. Continue toasting the rice, add the fumet, mix gently, cover and set the heat to low. In a pan, with a thin layer of extra virgin olive oil, brown a finely chopped clove of garlic, add the chilli pepper and the prawn tails, brown for a few minutes, season with salt and sprinkle with white wine. Halfway through the cooking of the rice, add the sautéed shrimp tails. Mix gently. When cooked, stir in the extra virgin olive oil and the rocket cut into julienne strips. Serve.

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