Cooked rice
200 g
Multi Cooker
Shrimp and Mushroom Tomato Cream Risotto-Style
- Main Dish
- Rice
- Seafood
- Western Style
-
Servings2
-
PreparationN/A
-
Cooking15
Ingredients
Shrimp
8 tails
Shimeji mushrooms
2/3 pack (60g)
Tomato sauce
1/2 can (150g)
Bouillon granules
2 tsp
Water
150 mL
Heavy cream
1 tbsp
Black olives (sliced)
12g
Salt, pepper
to taste
Grated cheese
to taste
Italian parsley
to taste
Directions
Remove the veins from the peeled shrimp. (If the shrimp are large, cut them in half.)
Place 1, rice, shredded shimeji mushrooms, tomato sauce, bouillon granules, and water into the inner pot. Mix well, then set it into the main unit and close the lid.
Select “Manual: Quick,High”, set the heating time to 15 minutes, and press “START/SET”.
Once done, add heavy cream and black olives, mix well, then season with salt and pepper to taste.
Serve in bowls, sprinkle with grated Parmesan cheese, and garnish with Italian parsley.
Products used in this recipe
Electric Multi Cooker COK-B40S
Electric Pressure Cooker for daily use, with a focus on the time taken for pressure cooking, allows you to make good-tasting dishes without hassle.
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