Shrimp and lemon risotto, the elegant and easy to prepare first course
Shrimp and lemon risotto is an iconic dish of Italian cuisine, ideal for special occasions (even a romantic dinner ❤). Elegant and balanced in flavor, it combines the creaminess of the rice with the sweetness of the shrimp and the freshness of the lemon. An explosion of flavor with every forkful that will win over even the most refined palates. Preparing risotto with shrimp and lemon is quick and easy, just follow our step-by-step recipe below↓↓
Ingredients
For the Vegetable broth:
Materials
- Frying pan
- 2 Pans
- Grater
- Juicer
- Cutting board
Preparation
First, prepare vegetable broth with your favorite vegetables (or use stock cube if you are short on time) and shrimp scraps.
Clean the shrimp and blanch them for a few minutes in lightly salted water (remove head, carapace and intestines). Then cut them into pieces but keep a few whole ones for decoration of the dish.
Finely chop the onion and sauté it in a pan with a knob of butter. Then add the rice and toast it for a couple of minutes, stirring often.
At this point, deglaze with white wine and stir until the alcohol has completely evaporated.
Now add the lemon juice and stir quickly, then start cooking the rice by adding vegetable stock as you go (this will take about 18 minutes but we always recommend tasting).
When almost cooked, add the chopped shrimp, grated lemon zest (to suit your taste) and some pepper. Stir well.
When the rice is cooked, adjust the salt and stir in the butter with the heat off.
Plate with some parsley and grated lemon zest. The risotto with shrimp and lemon is ready!
Observations
How long does risotto with shrimp and lemon keep?
1 day in the refrigerator stored in an airtight container.
How to reheat leftover risotto?
In a skillet over medium/low heat with a little water and some butter (optional). Stir often so that it heats evenly.
What rice to use for shrimp and lemon risotto?
You can choose Carnaroli or arborio rice.
What can I add to risotto with shrimp and lemon?
You can add zucchini cut into small cubes.
What can I use instead of vegetable broth?
If you want to give it an even more pronounced seafood flavor, you can make the broth using the shrimp scraps (heads and carapaces). Remember to strain it before using it to cook the rice.
Can I use frozen shrimp for this recipe?
Sure. Thaw them completely before starting the preparation.
How much lemon zest should I use for shrimp risotto?
The amount of grated lemon zest depends on how intense you want the citrus flavor of the risotto. Taste as you go and add as much as you like according to your taste.
How long should the risotto cook?
15 to 20 minutes after pouring the first ladle of broth. We always advise you to taste it because cooking time may depend on the type of rice used.
