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Ingredients
Creamy Risotto with Sautéed Shrimp
- Ingredients
- 1 onion
- 1 garlic clove
- 250 grams Arborio rice
- 5 Tbsps olive oil
- 150 milliliters white wine
- 600 milliliters Chicken broth
- 1 organic lemon (zested and juiced)
- 4 King prawn (deveined)
- salt
- freshly ground peppers
- 1 Tbsp butter
- 2 Tbsps freshly chopped Basil
- 3 Tbsps finely grated Parmesan
Peel the onion and garlic, chop finely and sweat in 3 tablespoons hot oil in a pot. Add the rice and stir to combine. Deglaze with 125 ml (approximately 1/2 cup) wine then cook until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and the lemon juice and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Cut the king prawns in half lengthwise and sauté until golden brown, about 2 minutes. Season with salt and pepper, remove from the heat and deglaze with the remaining white wine. Sprinkle with the lemon zest.
Stir the butter, basil and Parmesan into the risotto, season with salt and pepper and spoon onto serving plates. Serve with the prawns.