Preparation

clean the shrimp, remove the head and the horny layer that covers them, along with the legs and tails.
- Peel and chop the onion.
- wash the bell peppers and remove the ribs and seeds and chop them
- peel the garlic cloves and crush them.
- heat the broth.
- Put the three tablespoons of olive oil in a pot and heat. Add the onion, garlic, and bell pepper, season and sauté until the onion is transparent.
- add the rice.
- cook stirring with a wooden spoon until the rice is well covered with oil.
- Add a ladle of broth and stir until absorbed. add another ladle, stir until rice dries, and so on.
- continue adding broth by the ladle and stirring until the rice has doubled in volume and is almost
- If you want to obtain creamy rice, such as risotto, stir frequently. When stirring, the rice grain removes the starch it contains, and this thickens the preparation.
- otherwise, to obtain a dry rice, stir as little as possible and do not add the butter at the end, the rest of the procedure is the same.
- At the last minute, sauté the shrimp for a few minutes in 1 tablespoon of olive oil and add them to the rice.
- When the rice is cooked but al dente (when you bite it it no longer has a floury taste but it is still hard in the center), add the butter, and stir for a minute.

serve and sprinkle the plates with chopped parsley.

Ingredients

  • rice 2 cups
  • onion, 1
  • shrimp, 300 g
  • vegetable broth, 4 1/2 cups, twice the volume of rice plus a little more.
  • bell pepper, ½ red and ½ green
  • garlic, 2 cloves
  • olive oil, 3 tablespoons
  • butter, two tablespoons
  • salt and pepper
  • chopped parsley, ½ cup