Lemon Shrimp Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Yellow Pepper Coulis

   Roast the yellow bell pepper until charred, then blend with a little olive oil, salt, and pepper until smooth. Set aside.

2. 2

   Sauté the Shrimp

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Season with salt, pepper, and lemon zest. Remove from skillet and set aside.

3. 3

   Cook the Risotto

   In the same skillet, add the remaining olive oil and butter. Stir in Arborio rice and cook for 1-2 minutes until the rice is slightly translucent. Gradually add the broth, one cup at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. This process should take about 18-20 minutes.

4. 4

   Add Vegetables

   When the rice is creamy and al dente, stir in snap peas, roasted tomatoes, sugar, and cooked shrimp. Adjust seasoning with salt and pepper. Cook for an additional 2-3 minutes until heated through.

5. 5

   Serve

   Spoon the risotto into bowls, drizzle with yellow pepper coulis, and garnish with toasted almonds. Enjoy!