John Myers
Risotto with Shrimps and Tomatoes
The perfect risotto with shrimps and tomatoes recipe with a picture and simple step-by-step instructions.
- 500 ml Vegetable broth
- 1 Shallot
- 1 Clove of garlic
- 4 tbsp Rapeseed oil
- 150 g Risotto rice
- 100 ml White wine
- 1 Lemon fresh
- 2 tbsp Mascarpone
- 40 g Freshly grated Parmesan
- Salt and pepper
- 160 g Shrimp peeled deveined
- 250 g Tomatoes
- Heat the stock and keep warm. Peel the shallot and garlic and cut into coarse cubes. Heat 2 tablespoons of oil in a saucepan. Steam both in it over a medium heat for about 2 minutes. Add risotto rice and cook briefly while stirring Deglaze the wine and reduce it completely.
- Add enough stock to cover the rice. Cook open over medium heat for 20-25 minutes, stirring frequently, adding a little hot stock as soon as it is almost soaked up by the rice.
- Finely grate 1 teaspoons of lemon peel, halve the lemon and squeeze out about 3 tablespoons of juice. Mix the mascarpone and Parmesan (put some Parmesan aside to serve) into the risotto. Season with salt, pepper and lemon juice.
- Heat 2 tablespoons of oil in a pan. Pat the shrimp dry with kitchen paper. Fry the prawns in the pan over medium to high heat for about 2 minutes. Add tomatoes and fry for about 2 minutes. Season with salt and pepper. Arrange risotto with tomatoes and prawns on plates and serve sprinkled with lemon zest and remaining Parmesan.
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