Lemon Risotto With Sauteed Shrimp |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A simple and delicious light Italian meal, perfect for the summertime! Round out the meal with a garden salad, if you like, and enjoy the risotto with some freshly baked Italian bread real butter and good cheese (such as Port de Salut). Buon appetito! Follow with a nice glass of Limoncello for a lovely after-dinner digestif. Note: This is a one-dish meal if you use cooked shrimp. Makes 4 servings. Adapted from This Italian Life . Ingredients:
4 tablespoons butter, divided |
2 tablespoons olive oil |
1/4 cup finely chopped onion |
1 tablespoon finely grated fresh lemon zest |
1 1/2 cups uncooked arborio rice (or other short-grain white rice) |
4 cups warm water |
2 tablespoons dry white wine |
1 tablespoon fresh squeezed lemon juice |
3 teaspoons vegetable stock base (or instant bouillon granules) |
1/4 teaspoon fresh ground black pepper |
2 tablespoons freshly grated parmesan cheese |
8 ounces medium raw shrimp, peeled and deveined |
1 teaspoon finely chopped fresh garlic |
1 teaspoon finely chopped fresh flat-leaf italian parsley |
1 teaspoon finely grated fresh lemon zest |
Directions:
1. Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the olive oil, onion, and lemon zest and cook for 2-3 minutes, or until tender.
2. Stir in the rice and cook for 1 minute. Now stir in the water, white wine, lemon juice, bouillon and black pepper. Cover, and cook gently over low heat for 30-35 minutes, or until rice is done.
3. Off the heat and stir in the cheese; set aside and keep warm.
4. Melt remaining butter in a medium skillet over medium-high heat. Add the shrimp and cook 3-4 minutes or until pink. Do not overcook.
5. Serve shrimp over risotto, sprinkled with Gremolata.
6. For Gremolata:.
7. Combine 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped fresh flat-leaf parsley and 1 teaspoon finely grated lemon peel in a small bowl.
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