Risotto With Shrimp And Lemon | Food




Risotto with shrimp and lemon

Risotto - a very popular and satisfying dish, which can be applied to a family dinner. However, it is also nice for the holiday table, especially if you include in such tasty ingredients like shrimp, shading their sour lemon juice.

Risotto with shrimp and lemon

You will need:

- 225 grams 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. tablespoons chopped cilantro; - 0.25 teaspoons of saffron;. - 225 g mushrooms; - 750 ml of vegetable broth; - 30 g of olive oil; - Salt; - Freshly ground black pepper.

Instruction risotto with shrimp and lemon

Step 1:

To prepare the risotto with shrimp seafood fit any size. Fresh frozen shrimp boil in salted water, then fold in a colander and clean. Several shrimp aside for decoration, retaining tails.

Step 2:

Zucchini, cut lengthwise into halves. Put them in a saucepan, add the fresh frozen peas and pour in the water. Bring all to a boil, simmer for 1-2 minutes, and then fold the vegetables in a colander and rinse with cold water. Mushrooms wash, dry and cut each mushroom into 4 parts. From lemon squeeze the juice, peel grate on fine grater.

Step 3:

In a deep skillet heat the olive oil. Chop the onion, put it in a pan and add the saffron. Stir fry the mixture for about 10 minutes. Put the pan korotkozerny rice for risotto, finely chopped garlic, mushrooms. Add salt and freshly ground black pepper, stir and simmer the mixture for 2-3 minutes. Then, add the zest risotto and pour one-third portion of the finished vegetable broth. Extinguish all without a lid, until most of the liquid has evaporated.

Step 4:

Pour another third of the broth and simmer the mixture until its evaporation. Then add the remaining broth and cook risotto for about 10 minutes. During this time, the rice should be soft. Add the vegetables and shrimp, pour in 3-4 tablespoons. spoons of lemon juice and chopped cilantro. If you do not like cilantro, replace it with parsley. The dish will have a more delicate flavor.

Step 5:

Cook the risotto with shrimp for 5 minutes, then spread out on a pre-warmed plates and serve, garnish each serving with a sprig of cilantro and whole shrimp. A good complement to the dish will become a green salad and a bottle of well-chilled dry white wine.