- 30 min
Prepare the shrimps
Peel the shrimps
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.
Make the risotto
Add the rice and stir. Add the white wine and let reduce, stirring vigorously.
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.
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.
Chop the chives and serve it over risotto with the cajun almonds. Season with salt and pepper to taste.