Lentils and rice with shrimp
Instructions
Chop onion, carrot and celery, and sauté them with 40 g of butter and oil, add the lentils and lanciatele flavour for a few minutes.
Cover with a tbsp of broth and let Cook until they will have absorbed almost entirely liquid.
Join now the rice and continue cooking in wetting as with the boiling broth.
Dip for a while the shrimp in boiling water, remove, dry and saute it for two minutes in a pan with a knob of butter, then add them to risotto five minutes before it's ready.
When cooked, remove from heat and stir the rice with the butter.
