Shrimp and lemon Risotto
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1/2 Cup Finely Chopped Onion
- 1 1/2 Cups Arborio Rice
- 1/2 Cup Dry White Wine
- 5 Cups Vegetable Broth, Heated
- Juice From 1 Large Lemon
- 1 Tablespoon Fresh Lemon Zest
7 Ounces /200g Cleaned Fresh Shrimp, Chopped
TO FINISH:
- 2 Tablespoons Butter
- 2 Tablespoons Finely Chopped Parsley
- Lemon Zest
INSTRUCTIONS
- Heat the butter and oil in a heavy saucepan over medium heat.
- Add the onions and cook until they are translucent, about 7
minutes
- Add the rice and stir until it is well coated with the butter and oil and cook for 2 minutes.
- Add the white wine, and stir continually over medium heat until it is absorbed.
- Start to add 1/2 cup of hot broth, stirring as it is absorbed.
- Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 15 minutes.
- Add the lemon juice, zest, and shrimp, and continue to cook, adding the broth, until the risotto is cooked, but remains slightly firm to the bite.
- Remove from the heat, add the butter and the parsley.
- Serve in individual bowls, garnished with additional lemon zest.