Transport yourself to the Mediterranean coast with our tempting Lemon and Shrimp Risotto. Let the creamy texture of Arborio rice blend perfectly with the sparkling lemon and succulent shrimp, creating a symphony of flavors in every spoonful.
Ingredients:
Arborio rice 320 g
Shrimps 400 g (cleaned and skinned)
Lemon 2 units (zest and juice)
Onion 1 unit (chopped)
Garlic 2 cloves (chopped)
Dry white wine 120 ml
Vegetable broth 1.5 L
Butter 50 g
Grated parmesan cheese 50 g
Extra virgin olive oil 2 tablespoons
Salt to taste.
Black pepper to taste.
Fresh parsley for garnish
Preparation:
Heat the vegetable broth in a pot and keep it hot over low heat.
In another pot, heat the olive oil and sauté the onion and garlic until soft.
Add Arborio rice and cook for a few minutes until translucent.
Deglaze the pot with white wine and let it simmer until reduced by half.
Begin adding the hot vegetable broth, one ladleful at a time, stirring constantly and waiting for the liquid to be absorbed before adding more.
When the rice is almost cooked, add the lemon zest and juice, stirring well.
Incorporate the cooked shrimp and continue cooking until the rice is al dente and the shrimp are pink and cooked.
Remove from the heat and add butter and grated Parmesan cheese until creamy in consistency.
Adjust salt and black pepper to taste.
Garnish with fresh parsley before serving.
Enjoy your Appetite!
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