Today I propose a refined and chic recipe, the lemon risotto with shrimp, a delicious and simple pasta dish that you can enjoy all year round but that is perfect for the summer, shrimp and lemon blend perfectly and does not weigh down . The lemon risotto with shrimp can be done with frozen than with fresh shrimp, shelled and cleaned well and put them lasciatene a whole for decoration.
Bon appetit! Ingredients for the lemon risotto with shrimp (serves 4) Preparation Heat the broth, bring to a boil and then let it simmer. Meanwhile, melt the butter in a pan and then place the chopped leek, finely chopped garlic, fry and then put the lemon zest. Then add the rice and toast it for a minute, add a ladle of broth and stir, bring the rice to cook by adding the broth as it is absorbed.
Add the lemon juice and stir and then put the Parmesan cheese. Pass the shrimp in a pan and then add them to the risotto and cook one minute. Serve the risotto with a little oil and a sprig of parsley.
Bon appetit! Ingredients for the lemon risotto with shrimp (serves 4) Preparation Heat the broth, bring to a boil and then let it simmer. Meanwhile, melt the butter in a pan and then place the chopped leek, finely chopped garlic, fry and then put the lemon zest. Then add the rice and toast it for a minute, add a ladle of broth and stir, bring the rice to cook by adding the broth as it is absorbed.
Add the lemon juice and stir and then put the Parmesan cheese. Pass the shrimp in a pan and then add them to the risotto and cook one minute. Serve the risotto with a little oil and a sprig of parsley.
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