Fragrant, tasty, and easy to prepare. The lemon and shrimp risotto has quickly become one of my favorite dishes. Few and simple ingredients mixed wisely will give you a fragrant and delicious first course.
Perfect in summer but in any other season, it is quick and easy to prepare. The lightly sautéed shrimp will give this dish the perfect taste for a dinner with friends or even for a beach lunch.
Find out how to make it now.
Try also:
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons, Summer
- Energy 494.10 (Kcal)
- Carbohydrates 62.37 (g) of which sugars 2.50 (g)
- Proteins 17.83 (g)
- Fat 18.84 (g) of which saturated 7.09 (g)of which unsaturated 3.71 (g)
- Fibers 1.07 (g)
- Sodium 2,223.70 (mg)
Indicative values for a portion of 100 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 for Lemon and Shrimp Risotto
- 5.3 oz rice (for risottos)
- 1 lemon
- to taste salt
- 5.3 oz peeled, frozen shrimp
- 1.4 tbsp butter
- 2 tbsps extra virgin olive oil
Tools
- 1 Wok wok
- 1 Wooden Spoon wooden spoon
- 1 Skillet skillet
Steps for Lemon and Shrimp Risotto
– Let’s start with the risotto base.
Turn on the stove and place the wok.
– Toast the rice over high heat, stirring with the wooden spoon.
– Squeeze the lemon juice and dilute it with some hot water, and start pouring it over the rice, letting it cook gently over low heat.
– Meanwhile, defrost the shrimp in the microwave (or we would have defrosted them the night before in the fridge). In a plate, season them with oil and salt and sauté them over high heat in a very hot skillet, without adding any more fat. They will cook in a few minutes. Set them aside.
– Continue cooking the rice by gradually adding hot water as it is absorbed. Once the cooking is almost done, add half of the shrimp, finely chopped with a knife, into the pot. Now taste and adjust the salt.
– Turn off the heat and stir in a piece of cold butter.
– Serve immediately, decorating with the remaining shrimp.
The dish is ready! You can grate some lemon zest to finish everything off.
