Shrimp and lemon risotto, an elegant meal and easy to prepare

Ingredients

• 1 cup arborio (or carnaroli) rice
• 0.5 onion
• 7 oz shrimp (cleaned)
• 20 ml dry white wine
• Juice of half a lemon
• Lemon zest (organic)
• 1 Tbsp butter
• Parsley to taste

For the Vegetable broth:

• water (about 1 L)
• celery to taste
• carrots to taste
• onion to taste
• shrimp scraps
• salt to taste

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!