Risotto with shrimps and mushrooms

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  • Onion: 1 Average
  • Garlic: 1 Tooth
  • Risotto: 150 g
  • White wine: 3 Tablespoons
  • Fish broth: 1 Cube
  • Water 1 l
  • Olive oil: 2 Tablespoons
  • Pepper: taste.
  • Parmesan cheese: taste.
  • Butter: the taste.
  • Shrimp peeled: 150 g
  • Mushrooms-rolled: 1 small Tin
  • Salt: taste.


In a pan pan lightly fry in the olive oil, chopped onion along with a clove of garlic, chopped. When brown, joins the risotto and moves. Adds-if, then, the white wine and leave this evaporate. The party breaks up the cube of fish stock in a liter of boiling water. Covers the risotto with half the broth, add a pinch of salt and it is to cook on a low heat.

When dry, joins the rest of the broth and leaves again to cook, without leave to dry. Taken from the preparation of the heat. At this point add the prawns previously boiled and peeled. Joins, also, mushrooms, parmesan cheese, butter and a pinch of pepper. Involves very well. Is ready to serve.

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