Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, shrimp risotto. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Shrimp Risotto is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Shrimp Risotto is something which I’ve loved my whole life.

Our Chicken Recipes Are Healthy, Versatile And Tasty. View The Range On Our Site. Just Follow These Easy Chicken Recipes For A Meal To Remember. Risotto (without the shrimp) will keep in the refrigerator, covered, for three to five days.

To begin with this recipe, we must first prepare a few components. You can have shrimp risotto using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Shrimp Risotto:

1. Make ready 200 gms shrimp washed and deveined
2. Prepare 1/2 cup Arborio Rice
3. Prepare 1/4 cup dry white wine
4. Prepare 2 cups Chicken stock
5. Prepare 1 Tbsp garlic mince
6. Prepare 1 medium size shallot sliced fine
7. Get 1 lemon zest
8. Get 1 lemon juice
9. Prepare 3-4 Tbsp olive oil
10. Prepare 1/4 cup grated Parmesan cheese
11. Get 1/2 cup butter in room temperature
12. Prepare 3-4 basil leaves chopped fine
13. Get as required Garnish with basil leaves

Heat stock in a large saucepan and add shells. Toss with olive oil and garlic; cover and refrigerate. This simple shrimp risotto was inspired by a trip to Venice. It's made with tiny pink shrimp, shallots, parsley, and lemon zest.

Steps to make Shrimp Risotto:

1. Wash and devein the shrimps, slice the shallots fine, mince the garlic
2. In a wok heat olive oil and add the sliced shallots and minced garlic and cook on medium flame until translucent.
3. Add Arborio rice and continue stirring for 2 mins on medium flame.
4. Add dry white wine and let it evaporate a little, add 1/2 cup stock and keep stirring so that it doesn’t stick to the bottom
5. The stock should be added in moderation as too much would overcook the rice. Each time when the stock is about to fry, 1/2 cup should be added until half cooked
6. Add lemon zest, lemon juice and shrimps. Continue cooking and stirring for 6 mins. Add 1/2 cup stock and this would be final addition.
7. Add butter and grated cheese. Stir for 1-2 mins
8. Add chopped basil leaves and set aside
9. Plate and Garnish with basil leaves and enjoy

This simple shrimp risotto was inspired by a trip to Venice. It's made with tiny pink shrimp, shallots, parsley, and lemon zest. She has an MA in Food Research from Stanford University. Learn about Simply Recipes' Editorial Process. Season the risotto with salt and white pepper.

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