- 3/4 risotto rice (arborio)
- 2 hot water
- 1 MAGGI® Juicy Lemon Pepper
- 500g medium shrimps, chopped and cleaned
- 1 frozen peas
- 1 vegetable oil
- 2 garlic, crushed
- Grated parmesan cheese, , for serving
How to Prepare
- Preheat oven to 1800C and place rack on medium level.
- Combine rice, MAGGI® Juicy Lemon Pepper spice mix, peas, shrimps, garlic, coriander, olive oil and hot water in the provided bag.
- Use the red tie to close the bag and lay flat on an oven tray.
- Place tray in preheated oven and cook for 45 minutes.
- Carefully transfer contents of the bag on to a plate.
- Serve with grated parmesan cheese.