Shrimp and lemon risotto, an elegant and easy dish Recipe

 Shrimp and lemon risotto, an elegant and easy dish Recipe

Ingredients

170 g rice (risotto)

15 g onion

180 g shrimp (cleaned)

20 ml dry white wine

juice of half a Sicilian lemon

zest of a Sicilian lemon (organic) to taste

20 g butter

pepper

parsley to taste

Vegetable stock:

water (approx. 1 L)

celery to taste

carrot to taste

onion to taste

salt to taste

Preparation

Step 1 - First, prepare the stock with your favorite vegetables (or use a stock cube if you are short on time, dissolved in hot water).

Step 2 - Clean the shrimp and blanch them for a few minutes in lightly salted water (remove the head, shell and intestines). Then cut them into pieces, but keep some whole for decorating the dish.

Step 3 - Finely chop the onion and sauté it in a frying pan with a little butter. Then add the rice and toast it for a few minutes, stirring frequently.

Step 4 - Now deglaze with white wine and stir until the alcohol has completely evaporated.

Step 5 - Then add the lemon juice and stir quickly. Then start cooking the rice by gradually adding the vegetable stock (it will take about 18 minutes, but we always recommend tasting it).

Step 6 - When they are almost cooked, add the shrimp in pieces, the lemon zest (according to your taste) and a pinch of pepper. Stir well.

Step 7 - When the rice is cooked, adjust the salt and add the butter over low heat.

Step 8 - Serve with a little parsley and lemon zest. Garnish with the whole shrimp. The risotto is ready. Enjoy!