Risotto with shrimp and lemon
4 servings
40 minutes
Shrimp and lemon risotto is an exquisite Italian dish that combines the rich flavor of seafood with the refreshing tang of citrus. Risotto originates from the northern regions of Italy, where Arborio rice became the base for delicate, creamy dishes. In this recipe, aromatic shrimp are complemented by sweet peas, while white wine and lemon zest add brightness to the flavor. It is cooked slowly, allowing the rice to absorb the full palette of tastes. It can be served with a glass of chilled white wine, enjoying the harmony of textures and aromas. This dish is suitable for both a cozy family dinner and a festive feast.
1
Grate 2 teaspoons of lemon zest and squeeze 1/4 cup of lemon juice. Mix 1 cup of water with lemon juice, broth, and wine, and bring to a boil.
- Lemon: 2 pieces
- Dry white wine: 0.5 glass
- Chicken broth: 3.5 glasss
2
Sauté the onion in a mixture of butter and olive oil. Add rice and stir.
- Onion: 1 head
- Butter: 2 teaspoons
- Olive oil: 1 tablespoon
- Arborio rice: 2 glasss
3
Pour the mixture with broth and add the zest.
- Chicken broth: 3.5 glasss
- Lemon: 2 pieces
4
When all the liquid is absorbed, add peas, shrimp, salt, and pepper. Cover and cook for 5 minutes. Stir once.
- Frozen green peas: 1 glass
- Peeled shrimp: 500 g
- Salt: to taste
- Ground black pepper: to taste
