This Shrimp and Lemon Risotto is an easy dish to make, inexpensive and the little half hour you need to prepare it is really worth it. Serve this menu with family or friends when you crave for colourful food with strong flavours.
First of all, here is the list of the different ingredients you will need to prepare the Shrimp and Lemon Risotto that servez 4
- 24 peeled shrimps
- 1 garlic clove, pressed and 1 medium onion, chopped
- 300g or 1 1/3 cup Arborio rice
- 150 ml or 2/3 cup dry white wine
- 1.5 litres or 6 1/4 cups shellfish broth
- one teaspoon turmeric
- an organic lemon
- 6 to 8 tbsp olive oil
- Freshly ground pepper
Now, here are the few steps you will have to follow to make the Shrimp and Lemon Risotto with a preparation of 25 minutes and a cooking time of 30 minutes.
Start by slitting the back of the shrimp and removing the casing. Season with salt and pepper. Add the pressed garlic. Pour 2 tablespoons of olive oil. Mix and set aside in the fridge with a cling film.
Prepare your broth by infusing sachets of shellfish broth in 1.5 liters of water and keep it simmering.
In a heavy-bottomed saucepan, gently sweat the onion in 4 tablespoons of olive oil. When it is tender, increase the heat, add the rice without washing it and stir. Cook for 2 minutes without coloring, until translucent. Deglaze with the white wine and add the turmeric. When the wine has practically evaporated, pour in a ladleful of hot broth.
Continue cooking for about 20 minutes, continuing to stir and adding more broth as soon as it is absorbed. The risotto should be slightly al dente. Remove from the heat. Pour a drizzle of olive oil. Cover and let stand for 2 minutes.
Meanwhile, heat 1 tablespoon olive oil in a pan over high heat. Throw in the shrimp, stir. As soon as they start to redden and curl up, pour them into the risotto where they will finish cooking.
Zest all the lemon in the risotto, stir, taste, adjust the seasoning and serve immediately.