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Shrimp risotto Milanese

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

  • Low in Sugars Diet

    Limits all sources of added sugars and encourages the reduction of high-carbohydrate (high glycemic index) foods. A claim that a food can be classified as LS can be made when it contains less than 5 gr of sugars per 100 gr of solid food or 2.5 gr of sugars per 100 ml of liquid food.


For the stock

  • Peel the shrimp and place them in a pot along with the shells and heads.
  • Add the water, saffron and bouillon cube.
  • Place pot over low heat and boil for 5-10 minutes.
  • Drain, set aside and keep warm.

For the risotto

  • Place a pot over high heat.
  • Cut the onions into 1 cm slices, drizzle with 2-3 tablespoons of olive oil and transfer to pot.
  • Thinly slice the garlic and add to pot.
  • Add the thyme, suger and sauté for 1-2 minutes until they caramelize nicely.
  • Add the rice and sauté until golden.
  • Add the wine and wait for 2-3 minutes until the alcohol evaporates.
  • Add the stock in batches, while stirring continuously.
  • Allow each addition to become completely absorbed before adding the next.
  • Repeat the same process for 15-18 minutes until all of the stock is done and the rice is al dente.
  • Remove from heat and add the butter and cream cheese. Mix until the butter has melted and is completely incorporated.
  • Add the parmesan, lemon juice and pepper.
  • Mix and cover lid. Set aside for 2 minutes. If the rice becomes too thick, add a little more stock.
  • Place a pan over high heat and let it get very hot.
  • Cut the shrimp, lengthwise. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
  • Place them in the hot pan and sauté for 1-2 minutes, until golden on both sides.
  • Add 2 tablespoons of lemon juice and remove from heat.
  • Serve with rocket leaves, freshly ground pepper, a few drops of olive oil and parmesan flakes.


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Nutrition information per portion

Calories (kcal)
11 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
12 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
26 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
10 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
1 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
26 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
0 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
25 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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