Essential ingredients

• Shrimp

  50 g (7 pieces)

• Parmesan (grated)

  50 g (1 cup)

• Onions

  60 g (½ pieces)

• Garlic

  3 g (1 tsp)

• Rice

  150 g (¾ cup)

• Butter 82.5%

  5 g (1 tsp)

• Chicken broth

  250 g (1 cup)

• Almond Flakes

  6 g (1 tsp)

Ingredients to taste

How to make

• 1

  Chop onion, then mince garlic. Saute the ingredients in a pan and butter over medium heat.

• 2

  Add in shrimps, and cook until just barely opaque and light pink.

• 3

  Remove shrimp from pan and set aside.

• 4

  Add rinsed rice to sauteed garlic and onions, stir well and cook for 1 minute.

• 5

  Reduce heat to a low simmer. Then pour in one cup of broth while stirring. Continue to go until all of the broth is absorbed.

• 6

  Add one cup of broth to the mass at a time, ensuring liquid is absorbed before adding the next portion.

• 7

  Rice should look 'al dente.' Mix in cheese slowly and a little bit at a time, then shrimp. Heat for 2-3 minutes while stirring until all mixed.

• 8

  Salt as needed, top with provence herbs and a sprig of thyme. Sprinkle with almond flakes.

Additional Information

• Cooking Method

  Sautéing

• Recipe category

  Lunch

• Recipe cuisine

  Mediterranean

• Tools

  Knife, Pan, Cutting board