Ingredients for the rice:
500 ml of spinach puree
1 liter of gentle vegetable broth
300 g of dark brown rice
100 g of butter
30 g of garlic
60 g of onion
150 ml of white wine
Salt,
Ingredients for the risotto:
900 g of large shrimp
2 lemons-sicily units
25 g of ginger
15 g of curry powder
7 g of coriander
10 g of red pepper flakes
2 bananas, sliced
Chopped fresh parsley
Salt and black pepper to taste
Ingredients for the rice:
500 ml of spinach puree
1 liter of gentle vegetable broth
300 g of dark brown rice
100 g of butter
30 g of garlic
60 g of onion
150 ml of white wine
Salt,
Ingredients for the risotto:
900 g of large shrimp
2 lemons-sicily units
25 g of ginger
15 g of curry powder
7 g of coriander
10 g of red pepper flakes
2 bananas, sliced
Chopped fresh parsley
Salt and black pepper to taste
Soak the shrimp in lemon juice, along with lemon zest, curry powder, ginger, red pepper flakes, and coriander
Prepare the rice by sautéing garlic in butter and then adding onion
Add the rice, stir-fry, add white wine, and reduce to half
Next, add all the spinach puree, reduce again, and then season with gentle vegetable broth to your liking
Correct the salt and reserve
Cook sliced bananas in the vegetable broth
Combine the cooked shrimp with marinade, cooked rice, red pepper flakes, and parsley
Serve immediately.
