Shrimp and lemon risotto, an elegant first course that's easy to prepare

Ingredients

• 170 g rice
• 15 g onion
• 180 g shrimp (peeled and deveined)
• 130 ml dry white wine
• Juice of half a small lemon
• Organic lemon zest, to taste
• 20 g butter
• Parsley, to taste
• Black pepper, to taste

For the vegetable broth:

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

Materials

• Frying pan
• 2 pots
• Grater
• Citrus juicer
• Cutting board

Preparation

• First, prepare vegetable broth with your favorite vegetables (or use a stock cube if you're short on time).
• Clean the shrimp and blanch them for a few minutes in lightly salted water (remove the heads, shells, and digestive tracts). Then cut them into pieces, but keep a few whole for a more attractive presentation.
  
• 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, adding the vegetable broth gradually (this will take about 18 minutes, but we always recommend tasting it).
• 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!
  

Cookware

Attributes

Questions

Photos of members who cooked this recipe