Lemon Risotto With Sauteed Shrimp

Total Time
55mins
Prep 15 mins
Cook 40 mins

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 Nutrition

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.