in

Lemon Risotto

5 from 4 votes
Prep Time 8 mins
Cook Time 30 mins
Total Time 38 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 195 kcal

Ingredients
 

  • 200 g Risotto rice
  • 1 Chopped onion
  • 1 Organic lemon zest and juice
  • 750 ml Vegetable broth hot
  • 1 Pr Sugar
  • Salt pepper
  • 30 g Butter
  • 70 g Freshly grated Parmesan
  • 1 packet Shrimp frozen
  • 4 tbsp Oil
  • Chilli salt

Instructions
 

  • Approx. Heat 2 tablespoons of oil in a saucepan and sauté the onion until light glass. Add the rice and sweat briefly. Deglaze with the lemon juice and add 1 ladle of broth, allow to reduce. Gradually add the stock until the rice is cooked through. -Do not forget to stir - so that the rice does not burn.
  • Let the frozen shrimp thaw and rinse briefly with hot water, then pat dry. Heat the rest of the oil in a pan and fry the prawns in it (approx. 5 minutes - depending on size and taste) and season with chilli salt.
  • Stir the butter, lemon zest and Parmesan into the rice and season with salt and pepper.
  • Arrange the risotto on deep plates and place the prawns on top.

Nutrition

Serving: 100gCalories: 195kcalCarbohydrates: 14.2gProtein: 3.3gFat: 14g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Quail Eggs with Hearty Creamed Spinach and Triplets

Potato Ragout