INGREDIENTS

• 250 g arborio rice
• 1 medium onion
• 1 packet of (7 THALASSES) peeled shrimps with tail
• 50 g extra virgin olive oil
• 50 g dill
• 2 spring onions
• 5 g salt
• 5 g pepper
• 50 g ouzo
• 600 g fish stock or boiled water

METHOD

Wash and finely chop the vegetables (dry onion, fresh onion, dill).

Take a deep-frying pan and pour the olive oil into it to heat up, so that the onions can be sautéed. Once the onions are browned, add the rice to sauté it too and add the ouzo. Wait for the alcohol to evaporate and then gradually add your fish stock or water, always waiting for the rice to absorb it.

Just before the rice is cooked, add the shrimps. We are doing that in order not to overcook them by putting them in from the beginning -because they will harden.

Add the salt and pepper.

Serve directly hot with some dill on top of each plate for decoration.

Harokopeio University,
Department of Nutrition and Dietetics Science

*RI= *Reference intake of an average adult (8400 KJ / 2000 kcal)