Risotto is a popular and very satisfying dish to be enjoyed for a family dinner. However, it is also suitable for a festive table, especially if you include such delicious ingredients as shrimp in the composition, shading them with sour lemon juice.
It is necessary
- - 225 g of rice for risotto;
- - 400 g of fresh frozen shrimp;
- - 200 fresh frozen green peas;
- - 1 onion;
- - 170 g small zucchini;
- - 1 clove of garlic;
- - 1 lemon;
- - 3 tbsp. spoons of chopped cilantro;
- - 0.25 teaspoons of saffron;
- - 225 g of champignons;
- - 750 ml of vegetable broth;
- - 30 g of olive oil;
- - salt;
- - freshly ground black pepper.
Instructions
Step 1
Seafood of any size is suitable for cooking shrimp risotto. Boil freshly frozen shrimps in salted water, then discard in a colander, peel. Set aside a few shrimp for decoration, keeping the tails intact.
Step 2
Cut the zucchini in half lengthways. Put them in a saucepan, add frozen peas and pour in water. Bring everything to a boil, cook for 1-2 minutes, and then discard the vegetables in a colander and rinse with cold water. Wash the mushrooms, dry and cut each mushroom into 4 parts. Squeeze the juice from the lemon, grate the zest on a fine grater.
Step 3
Heat olive oil in a deep skillet. Chop the onion, place in the skillet and add the saffron. While stirring, fry the mixture for about 10 minutes. Put short-grain risotto rice, finely chopped garlic, mushrooms in a frying pan. Add salt and freshly ground black pepper, stir and simmer for 2-3 minutes. Then add the zest to the risotto and pour in a third of the finished vegetable broth. Simmer everything without a lid until most of the liquid has evaporated.
Step 4
Pour in another third of the broth and simmer until evaporated. Then add the remaining stock and cook the risotto for about 10 minutes more. During this time, the rice should become soft. Add vegetables and shrimp, add 3-4 tbsp. tablespoons of lemon juice and finely chopped cilantro. If you don't like cilantro, replace it with parsley. The dish will taste more delicate.
Step 5
Cook the shrimp risotto for an additional 5 minutes, then place in preheated bowls and serve, garnishing each portion with a sprig of cilantro and whole shrimp. A green salad and a bottle of well-chilled dry white wine will be a good addition to the dish.
