Today we made these little pies, using the knorr risotto, I had sent some assorted packages with one of the last parcels. Quick fix for a good first, perhaps by enriching it with different ingredients depending on the base when the time to devote scarce the kitchen. With our risotto with asparagus, we added some shrimp in hot sauce.
Ingredients: 1 bag of
risotto with asparagus, 200 grams of peeled shrimp, tomato sauce, olive oil, chilli, garlic, salt, butter, bread crumbs.
Prepare the rice according to the instructions of the envelope, once removed from heat, add 20 grams of butter, stirring. Heat oil in a pan with a clove of garlic and 1 hot pepper, just throw the shrimp begins to brown, sauté and add 200 ml of tomato puree and to withdraw. Combine a few tablespoons sauce risotto, stir and pour into molds previously buttered and sprinkled with bread crumbs. Bake at 170 degrees for 10 minutes. Turn out and garnish with the prawns.
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