Ingredients for Risotto Al Limone Con Scampi Shrimp And Lemon Risotto
- Beef Broth
- 6 tablespoons (3 oz) unsalted butter
- Carnaroli Rice
- Zest of 1 large lemon
- ½ cup grated Parmesan cheese
- 1 pound scampi shrimp, peeled and deveined
- Olive Oil
- ½ cup dry white wine
- ¼ cup chopped fresh parsley
- Lemon Zest
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How to Make Risotto Al Limone Con Scampi Shrimp And Lemon Risotto
- Bring 4 cups of broth to a simmer in a saucepan and keep warm.
- In a large, heavy-bottomed saucepan, melt 3 tablespoons of butter over medium heat.
- Add 1 ½ cups of rice and toast, stirring constantly, for 2-3 minutes until translucent.
- Add ½ cup of warm broth to the rice, stirring constantly until absorbed. Continue adding broth, 1 cup at a time, stirring until each addition is absorbed before adding more. This process should take about 20 minutes.
- After 10 minutes of cooking, stir in the lemon zest.
- Once all the broth is absorbed and the rice is creamy (al dente), remove from heat.
- Stir in ½ cup of Parmesan cheese and 3 tablespoons of butter until melted and creamy.
- While the risotto cooks, heat olive oil in a separate pan over medium heat. Add shrimp and cook until pink and opaque (about 3-5 minutes).
- Add white wine to the shrimp and cook until almost evaporated.
- Stir in ¼ cup of chopped parsley and cook for 1 minute until the sauce slightly thickens.
- To serve, spoon risotto onto plates, top with scampi shrimp, and garnish with lemon zest strips and extra parsley.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
2g
Fat
50g
Carbs
19g
