Shrimp and citrus risotto, a quick and tasty first course, perfect to serve during the Christmas holidays. The recipe is very simple, and I prepared it, as always, with the pressure cooker. I used both lemon and orange, but you can choose to use one of the two citrus fruits or replace them with grapefruit. It is important to respect the quantity because those who, like me, use the pressure cooker know very well the importance of using the right amount of liquids, so you don’t end up with a soup instead of a creamy risotto. The shrimp pair very well with the citrus fruits and will be the scenic part that will amaze your guests. Perfect for Christmas lunch or New Year’s Eve dinner, this shrimp and citrus risotto in pressure cooker will be ready in a click!
If you are interested in other Christmas first course recipes, also read:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3 People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
- Energy 367.43 (Kcal)
- Carbohydrates 59.32 (g) of which sugars 5.22 (g)
- Proteins 12.47 (g)
- Fat 8.67 (g) of which saturated 1.29 (g)of which unsaturated 0.28 (g)
- Fibers 0.94 (g)
- Sodium 1,799.44 (mg)
Indicative values for a portion of 283 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup Carnaroli rice
- 7 oz shrimp
- 2 tbsp extra virgin olive oil
- 1/3 cup orange juice
- 1.5 tbsp lemon juice
- orange zest (to taste)
- lemon zest (to taste)
- 3 cups vegetable broth
- salt (to taste)
Tools
- Pressure Cooker
- Tall Saucepan
- Cutting Board
- Knife
Steps
First, prepare the broth and set it aside. Then, clean the shrimp. Remove the shell, head (leaving 3 whole), legs, and cut the back with a pair of scissors. Use a toothpick to also remove the black vein, the shrimp’s intestine. Then rinse them under water and pat them dry with paper towels. Separately, extract the juice and zest from the untreated and well-washed citrus fruits.
Next, heat the pan with oil and brown the shrimp over medium heat for a couple of minutes, stirring occasionally. Then remove the crustaceans from the pan and toast the rice for a couple of minutes in the same dressing where you browned the shrimp. Deglaze with the citrus juice and add the broth. Season with salt, close the pot, and bring it to maximum power. From the start of the whistle, cook for 4 minutes.
After the cooking time, gradually release the steam and add the shrimp from which you have removed the shell and head. Close the pot again and bring it to maximum power. From the start of the whistle, cook for 2 minutes. After the cooking time, gradually release the steam and open the pot. Add a little citrus zest and mix well.
Serve the shrimp and citrus risotto with more zest and the whole crustaceans that you had set aside.
Storage and tips for shrimp and citrus risotto
The shrimp and citrus risotto can be stored in the refrigerator for 1 day in a container with a lid.
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FAQ Questions and Answers for shrimp and citrus risotto
Can I use only oranges?
Yes, you can use only oranges, or substitute them with grapefruit.
