Risotto - Shrimp, Peas, and Lemon Garnish

Updated at: Tue, 10 Dec 2024 19:03:50 GMT

Step 1

Heat 1 tbsp of olive oil in a large pan over medium heat. Add the chopped shallot and cook for 2-3 minutes, stirring occasionally, until the shallot becomes translucent.

Step 2

Add the rice and stir for 1-2 minutes, allowing it to lightly toast.

Step 3

Pour in the white wine and let it evaporate completely.

Step 4

Gradually add the vegetable stock, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue cooking for 18-20 minutes, or until the rice is tender yet still al dente.

Step 5

When the risotto is halfway through cooking, add the peas and lemon juice. Stir well and continue cooking until the rice is ready and the peas are tender.

Step 6

When the risotto is cooked, stir in the Parmesan cheese and butter, mixing until the risotto is creamy. Season with salt and pepper to taste.

Step 7

While the risotto cooks, heat the boiled shrimp in a separate pan for a few minutes if needed, just to warm them up.

Step 8

Once the risotto is ready, plate the risotto and top with the warm shrimp. Garnish with lemon zest, fresh parsley, and an extra drizzle of lemon juice, if desired.

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