Bacon and Shrimp Risotto

with Cajun Almonds

  • 30 min
Spicy
Pork
Seafood
Nut
The bacon and the nuts add some crunchiness to this creamy recipe. Nothing screams comfort food like a buttery risotto with cheese. Warm up and enjoy a family dinner with this fulfilling delicious dish as the nights get colder this season.
Bacon and shrimp risotto

Ingredients

2 tbsp
Almonds
1 cup(s)
Arborio Rice
2 slice(s)
Bacon, Slice
2 tbsp
Butter (not included)
1 tbsp
Cajun Mix
4 g
Chives
1/2 cup(s)
Cooking White Wine
2
Garlic Clove(s)
2 tsp
Olive Oil (not included)
3 tbsp
Parmesan
250 g
Shrimp
1
Vegetable Broth Cube(s)
4 cup(s)
Water for Vegetable Broth (not included)
1
Yellow Onion(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
685 kcal
Total fat
32 g
Saturated Fat
9 g
Sodium
2 g
Total Carbohydrate
45 g
Fiber
2 g
Sugar
4 g
Proteins
40 g

Instructions

Peel the shrimp
1

Prepare the shrimps

Peel the shrimps

Prepare the ingredients
2

Prepare the ingredients

Mince the bacon and the onion and fry in half of the olive oil in a pan over low heat. Mince the garlic and add to the pan, cook 2 minutes more.

Recipe 1269, Step 3
3

Make the risotto

Add the rice and stir. Add the white wine and let reduce, stirring vigorously.

Recipe 1269, Step 4
4

Grill the almonds

In another pan over medium heat, heat the rest of the olive oil, add almonds and cajun spices. Remove from heat and let sit for 2 minutes.

Add the shrimp
5

Finish the risotto

Using a ladle, gradually add broth to the rice, stirring vigorously, so as to yield a creamy mixture. Finish by adding butter, shrimp and parmesan. Mix well and cook 6-8 minutes.

Add the chives
6

Serve

Chop the chives and serve it over risotto with the cajun almonds. Season with salt and pepper to taste.