Risotto with shrimps

A spicy risotto thanks to the chili; pleasant in the mouth with the red peppers and the shrimps forming a successful marriage! Try it and you won't be disappointed :)

In two words:

“They manage to keep a joyful smile in an august face”.

To Start...

difficulty easy
preparation– 5’
cooking - 5' (préparation) + 20′ (pour le risotto)
serves - 2  


  • 8 peeled shrimps (fresh or frozen) (*)
  • ½ of a big red pepper
  • 1/3 of a medium size onion or a small one
  • ½ of a big clove of garlic or a medium size one
  • 2 teaspoons of olive oil
  • 65ml of white wine
  • 5 handful of rice for risotto (**) or 95gr-100gr
  • 375ml of hot water
  • ½ teaspoon of Espelette pepper or pili-pili pepper
  • ½ teaspoon of fleur de sel or coarse salt
  • 10 turn mills of Kampot black pepper


  • Peel and chisel the onion
  • Press the garlic or slice it in small dices
  • Cut the red pepper in vertical slices and then slice it in three
  • Heat-up a sauce pan with lid
  • Add the onion and stir constantly to evaporate its humidity
  • Add the olive oil and stir in the onion until it becomes a bit brown
  • Add the garlic and stir
  • Add the red peppers and stir until they lose their crunchiness
  • Add the shrimps and stir again, if they are frozen then you must wait until they thaw out and that their water evaporates
  • Add the Espelette pepper or the pili-pili pepper and stir, the longer you stir the more strong the risotto will be
  • Add the wine and let the alcohol to evaporate a bit
  • Add the rice and stir until it becomes translucent
  • Add the hot water, put the lid on and turn the heat to low
  • Cook for 20’
  • Check from time to time if there is need to add water; at the end the rice should stay a bit crunchy but just a bit
  • Serve it while still hot and enjoy :)


A recipe coming from my friend Pierre :)

(*) if you use frozen shrimps then choose organic one and if they come for Madagascar, it’s even better.

(**) in stores choose a special rice for risotto (normally it’s written on the packet), if not, you should choose varieties like Arborio (more common) or Carnaroli (a bit more rare but much better). arborio (more common) or carnaroli (un peu plus rare mais c’est le meilleur). 

o-o C'est si bon ! o-o

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