Risotto Al Limone Con Scampi (Shrimp and Lemon Risotto)

Recipe by Judith N.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring broth to a boil in a saucepan, reduce heat and simmer to keep warm.
  • In another heavy-bottomed saucepan, melt 3 tablespoons of the butter. Add rice and stir until every grain is coated with butter.
  • Begin to ladle in broth slowly, one cup at a time, stirring until all liquid is absorbed and the rice is still moist, before adding more.
  • After 10 minutes of cooking, add grated lemon peel. It will take about 20 minutes for the rice to absorb all the broth and to finish cooking.
  • Remove pan from heat and stir in the Parmesan cheese and the remaining butter.
  • To make the sauce, saute peeled shrimp in oil. Add white wine to the pan and cook over medium-high heat to evaporate the wine. Add parsley, and cook until sauce thickens and mixture is reduced.
  • To plate dish, mound a portion of the risotto, and place shrimp over top. Garnish with lemon zest strips and parsley.
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