Shrimp and lemon risotto

The shrimp and lemon risotto recipe is really simple to prepare with both fresh and frozen fish.

Who said that fish first courses have to be complicated and time-consuming to prepare? Take the shrimp and lemon risotto for example: a few ingredients expertly combined give life to a refined and tasty recipe. The choice is yours whether to use fresh shrimp (and use their shells for the comic) or opt for a clean and frozen product, which is certainly more practical.

The procedure does not change and the steps are the same as for any risotto: toast the rice, blend it and cook it. We will add the lemon (both the zest and the juice) and the prawns to half of it and finally we will stir in the butter. But let's see everything in detail.

How to prepare the shrimp and lemon risotto recipe

1. First, prepare the vegetable broth following our recipe or opting for a ready-made broth or one obtained with stock cubes. If you buy fresh shrimp we recommend using the shells to make the fish stock .
2. Melt half the butter in a pan and toast the rice over a high heat. Add the white wine and, when you no longer feel the alcohol vapors rising from the pan, start adding the broth one ladle at a time. The broth must be boiling to avoid blocking the cooking and the rice must always be covered tightly.
3. In the meantime, remove the zest of the lemon with a fine grater and then squeeze the juice. Add them after 10 minutes of cooking together with the cleaned and possibly defrosted shrimp . Season with salt .
4. Once cooked, remove from the heat and stir in the remaining butter. Distribute on plates and flavor to taste with a sprinkling of fresh chopped parsley .

In this short video you will find all the steps to make it. As you can see, the shrimp can also be cooked separately for a couple of minutes in boiling salted water. We preferred to cook them with rice so that they would release all their flavour.

In this version of the lemon and shrimp risotto we only added a little butter . The choice is yours whether to add some grated cheese: don't overdo it or it will cover the flavor of the fish. Furthermore, if you liked the combination, try our tuna and lemon risotto .

Conservation

The shrimp and lemon risotto will keep in the refrigerator for a maximum of two days . Reheat it in a pan or in the microwave before serving.

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Lemon risotto: fresh, tasty and fragrant!