Ingredients:
- 160 gr Carnaroli rice
- 1 garlic clove
- Fresh thyme
- 200 gr dutch shrimps
- 2 tbsp ‘Crema di pomodorini al forno’
- 500 ml vegetarian bouillon
- 20 gr cold butter
- Olive oil, salt and pepper
Start mincing the garlic. Then add it to a large pan together with 2 spoons of olive oil. Once the garlic starts to look golden, add the shrimps and the fresh thyme. Cook on high heat for about 3 to 5 minutes while stirring continually. Add the Carnaroli rice, keep the heat high and mix. You want the rice to look translucent before adding any liquid. In the meantime, heat up the bouillon and keep it warm till the end. When the rice is ready, start adding the bouillon ladle by ladle. Keep going until the rice is cooked, it will take about 20 minutes. During the last 5 minutes add the roasted tomatoes spread and mix it in. When the rice is cooked all the way through, switch off the head and let it cool down for a couple of minutes. Finally add the cold butter and stir it. Enjoy!
