John Myers
Contents
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Ingredients
- 3 Cucumber green or yellow
- 220 g Risotto rice
- 1 Onion
- 100 ml White wine
- Oil
- 1 tbsp Dried dill tips
- Salt
- Black pepper
- Lemon juice to taste
- Freshly grated Parmesan
- 1 Clove of garlic
- 200 g Shrimp
Instructions
- Peel and halve the cucumbers and remove the seeds. Halve the cucumber halves again and cut into pieces. Do not toss the cucumber peels but cook them with the vegetable stock.
- Peel the onion and garlic and cut both into small cubes. Put some oil in a saucepan and sauté the onion and garlic until translucent. Now add the risotto rice, sweat briefly and deglaze with white wine.
- Now add a ladle of hot vegetable stock and reduce over medium heat. Repeat this process several times until the rice is soft on the outside and still has a bit of bite on the inside. Now stir in the lemon juice and the dill tips.
- Add the cucumber cubes and let simmer. Season everything with salt and pepper. Finally add the grated Parmesan, stir in and let it steep for approx. 2-3 minutes.
Nutrition
Serving: 100gCalories: 264kcalCarbohydrates: 53.5gProtein: 5.1gFat: 0.4g
