Shrimp & Lemon Risotto
You might be intimidated to make risotto at home. But, trust me you can totally make this recipe. I had never made risotto until making this recipe, and I was so surprised at how easy it actually was. I've already shared this recpie with family members and they LOVE it. Enjoy!
Servings: 2 people
Ingredients
- 3 1/2 cups Vegetable Broth
- 2 tbsp Butter
- 1 tbsp Extra Virgin Olive Oil
- 1 cup Arborio Rice
- 1/8 cup Dry White Wine
- 1/2 cup Parmesan Cheese freshly grated
- 1 tbsp Lemon Juice
- 2 tsp Lemon Zest
- Fresh or Frozen Shrimp
- Parsley Optional garnish on top
Instructions
- Bring the vegetable broth to simmer in a medium saucepan over meadium heat. Once boiling turn the broth down to low.
- In a small saucepan add your shrimp. Follow directions for cooking fresh or frozen shrimp. I cook my frozen shrimp in a small saucepan with a little butter and extra virgin olive oil. Season with salt and pepper (and hot pepper flakes if you like some heat) and remove from stove when done cooking.
- In a dutch oven melt 1 tablespoon of butter with the extra virgin olive oil.
- Add the Arborio rice to the dutch oven and stir for 1 minute.
- Add the dry wine to the rice. Stir until the wine has evaporated (around 20-30 seconds).
- Add 3/4 cup of hot vegetable broth to the rice. Simmer until the broth is absorbed while stirring frequently.
- Once the broth is absorbed, add 1/4 cup of broth at a time. Allow the broth to be absorbed completely before adding more broth. Stir frequently until the rice starts to become tender and creamy. This takes around 30-35.
- When the rice is tender and the broth is gone stir in the parmesan cheese and remaining 1 tablespoon of butter. Stir in the lemon juice and lemon peel.
- Season risotto with salt and pepper to taste or optional parsley.