Ethnic and tasty, curry and shrimp rice will amaze you with its unmistakable flavor.

First prepare the mirepoix: chop finely the onion and carrot and brown them in a pan with olive oil. As soon as the onion is browned, add the curry, then add the peas and cover with a ladleful of water.

When the water has evaporated, add the Flora Bell’Insalata rice and toast it along with the vegetables and herbs.

Now begin cooking the risotto by gradually adding salted water brought to a boil until totally cooked.

Turn off the heat, let the rice rest a few minutes, then add parsley and grated cheese. Garnish with shrimp, previously blanched in a pan with a drizzle of olive oil.