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Recipe of Lemon Risotto with Shrimp
Recipe

Lemon Risotto with Shrimp

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This lemon risotto can be served with shrimp or chicken. It is creamy and with a very rich flavor. It may sound more complicated than it really is, try it.
Learn more about Lorenza Ávila

Ingredients

6 portions
  • 3 cups chicken soup
  • 75 grams unsalted butter
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons shallot, finely chopped
  • 1/2 cups yellow lemon juice
  • 1/4 cups yellow lemon zest
  • 2 1/4 cups risotto rice, arborio
  • 3/4 cups parmesan cheese, grated
  • salt
  • 1/4 cups chervil, chopped (chervil), optional

Preparation

In a skillet over high heat, mix the chicken stock and 3 1/2 cups of water. Wait for it to boil and lower the heat to low and keep bubbling a little.
In another pan, over medium-high heat, melt 2 tablespoons of butter with the olive oil. Add the chopped echalots and sauté until translucent (2-3 minutes).
Add the rice and stir until it becomes opaque, about 3 minutes.
Add 3/4 cup of the boiling broth and adjust the heat to keep the stock "almost" boiling (it should bubble very lightly).
Stir constantly while the rice absorbs the broth, for 3 minutes.
Continue adding the broth in 3/4 cup each time and stirring until the rice is creamy and smooth, but a little firm in the center, like 20-25 minutes. (Reserve 1/2 cup of the chicken stock).
Add the lemon juice to 1/2 cup of the reserved chicken stock and add to the rice, little by little. Also add 3 tablespoons butter, lemon zest, and grated Parmesan. Stir at all times.
Season with salt.
If desired, add the chopped chervil (or thyme, or chopped parsley).
Serve

PRESENTATION

If you want you can put two shrimp entwined on top.

TIPS

Make sure to put the lemon yellow zest (lime) to the end because the flavors disappear if it is heated for a long time.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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