Italian 30 min

Risotto al Limone e Gamberetti

Name: Risotto al Limone e Gamberetti
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1½ cups Arborio rice; 1 lb large shrimp, peeled and deveined; 5 cups warm chicken or seafood broth; 1 cup dry white wine; 2 shallots, finely minced; 3 cloves garlic, minced; Zest and juice of 2 lemons; 3 tablespoons unsalted butter, divided; 2 tablespoons extra virgin olive oil; ½ cup fresh flat-leaf parsley, chopped; Salt and white pepper to taste

seafoodcomfort-food

Ingredientsfor 2

490

Cal

30g

Protein

62g

Carbs

14g

Fat

11½ cups Arborio rice
21 lb large shrimp, peeled and deveined
35 cups warm chicken or seafood broth
41 cup dry white wine
52 shallots, finely minced
63 cloves garlic, minced
7Zest and juice of 2 lemons
83 tablespoons unsalted butter, divided
92 tablespoons extra virgin olive oil
10½ cup fresh flat-leaf parsley, chopped
11Salt and white pepper to taste

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Instructions

1
Heat 1 tablespoon butter and olive oil in a wide saucepan over medium heat. Cook shallots until translucent, 3 minutes. Add garlic, cook 1 minute. Add rice and toast 2 minutes. Add wine and stir until absorbed.
2
Add warm broth one ladle at a time, stirring frequently and waiting until each addition absorbs before adding the next. Continue for 18–20 minutes until rice is al dente and the risotto flows slowly when tilted.
3
While the risotto finishes, sauté shrimp in a separate skillet with a tablespoon of butter over high heat for 90 seconds per side until pink and slightly charred at the edges.
4
Remove risotto from heat. Stir in remaining butter, lemon zest, and lemon juice — the bright citrus cuts through the richness beautifully. Fold in half the parsley. Serve in warmed bowls topped with the sautéed shrimp and remaining parsley.