Making basil pesto shrimp risotto with cauliflower rice
It's a diet risotto made with cauliflower rice instead of rice. I often make basil pesto because it has good cost-effectiveness and good ingredients. I can make two servings with one bottle.
1 serving
Within 20 minutes
마들렌
Ingredients
  • Toppesto
    100g
  • cauliflower
    120g
  • Devil's-tongue jelly
    110g
  • Shrimp.
    5ea
  • mushroom
    3ea
  • Garlic
    4ea
  • olive oil
  • Butter
    10g
  • Coconut milk
    150g
  • Granapadano cheese
    little
  • Cheese
    2piece
  • ground pepper
  • parsley
Cooking Steps
STEP 1/16
Please cut 2 slices of cheese for garnish.
STEP 2/16
Bake cheese over medium low heat without oil in a heated pan.
STEP 3/16
Turn it upside down and bake it until it's golden brown. When it's cold, it becomes crispy.
STEP 4/16
For a firm texture, thaw frozen shrimp in salt water and remove moisture. T Tip. If you defrost it naturally at room temperature, the taste and sweetness of the shrimp will go away, and it will become mushy and tasteless
STEP 5/16
Slice the garlic. Cut the mushrooms into quarters.
STEP 6/16
Stir-fry cauliflower rice over high heat without pouring oil on a heated pan.
STEP 7/16
Place olive oil and butter in a heated pan.
STEP 8/16
Add shrimp and garlic and stir-fry until golden.
STEP 9/16
Add mushroom, please.
STEP 10/16
Add cauliflower rice and stir-fry together.
STEP 11/16
I put in 110g of brown rice konjac because I wanted to eat it well.
STEP 12/16
I added 150g of coconut milk. Tip. You can add milk or whipped cream, or if you don't have it, you can add water
STEP 13/16
Add half a bottle of dececco basil pesto.
STEP 14/16
Add cheese powder for flavor.
STEP 15/16
Simmer to desired concentration for 1 to 2 minutes. Remove from heat and sprinkle with pepper.
STEP 16/16
Topping: I put risotto in a bowl, crushed the cheese I made, sprinkled parsley, and topped with basil leaves that I grew on the veranda
If you need to diet, you don't need to add konjac brown rice.
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