- 170 g Risotto rice
- 500 ml Water
- 27 g MAGGI Juicy Chicken Lemon and Pepper Mix
- 5500 g Shrimp, frozen
- 128 g frozen green peas
- 10 g Vegetable oil
- 20 g Garlic
- 10 g grated parmesan cheese
Shrimp Risotto
INGREDIENTS
Shrimp Risotto with
Shrimp Risotto with 
- 170 g Risotto rice
- 500 ml Water
- 27 g MAGGI Juicy Chicken Lemon and Pepper Mix
- 5500 g Shrimp, frozen
- 128 g frozen green peas
- 10 g Vegetable oil
- 20 g Garlic
- 10 g grated parmesan cheese
HOW TO PREPARE
Shrimp Risotto with
Shrimp Risotto with
1
Preheat oven to 180-c and place rack on medium level.
2
Combine rice, MAGGI JUICY LEMON PEPPER spice mix, peas, shrimps, garlic, coriander ,olive oil and hot water.
3
Use provided red tie to close the bag and lay flat on an oven tray.
4
Place tray in preheated oven and cook for 45-minutes.
5
Carefully remove from bag and serve on plate.
6
Serve with grated parmesan cheese.
NUTRITIONAL INFORMATION
Shrimp Risotto with
Shrimp Risotto with
- Energy 828 (Kcal)
- Protein 155 (g)
- Total Fat 9.8 (g)
REVIEWS
Shrimp Risotto with
