Lemon - Shrimp Risotto Recipe
with Pecorino-Romano & a drizzle of basil pesto
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Ingredients
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Main Ingredients
Flavorings and Toppings
Method
Preparation of Ingredients
- 1
Prep the Shrimp
If your shrimp are not already peeled and deveined, do so now. Season with salt and pepper, then set aside.
- 2
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat until it’s warm but not boiling. Keep it warm on low heat throughout the cooking process.
- 3
Chop the Vegetables
Mince the garlic and chop the shallot finely, set aside for later use.
Cooking the Risotto
- 4
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, cooking until they are soft and translucent, about 2-3 minutes.
- 5
Toast the Rice
Add the Arborio rice to the skillet, stirring to coat the grains with the oil and toast them for about 2 minutes until they are lightly golden.
- 6
Deglaze with Wine
Pour in the white wine, stirring continuously until the wine is mostly absorbed by the rice.
- 7
Add Broth Gradually
Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each ladleful to be absorbed before adding the next. This process should take about 18-20 minutes.
- 8
Cook the Shrimp
When the rice is creamy and al dente, add the seasoned shrimp and lemon juice. Stir until the shrimp are cooked through and pink, about 3-5 minutes.
- 9
Finish the Risotto
Remove the skillet from heat and stir in the grated Pecorino-Romano cheese. Adjust seasoning with salt and black pepper to taste.
Serving
- 10
Plate the Risotto
Spoon the risotto onto plates or into bowls. Drizzle with basil pesto and garnish with fresh basil leaves.
- 11
Enjoy!
Serve immediately while hot and enjoy your delicious Lemon-Shrimp Risotto!
