Shrimp risotto with lemon and Parmesan

Tip: tap a step to mark it as done.

1. Heat the broth

   Heat the broth in a saucepan and keep it over low heat so it stays hot throughout cooking.

2. Sear the shrimp

   Pat the shrimp dry and season with salt. Heat 1 tbsp olive oil in a skillet and cook the shrimp for 1–2 minutes per side, until pink. Transfer to a plate.

3. Toast the rice

   Heat the second 1 tbsp olive oil with 20 g butter in a wide pot. Add the finely chopped onion and sauté for 3–4 minutes. Add the pressed garlic and rice and cook, stirring constantly, for 2 minutes, until the edges of the grains are translucent.

4. Cook the risotto

   Pour in the wine and stir until it evaporates. Add the hot broth one ladleful at a time, adding the next only when the rice has almost absorbed the previous addition. Stir frequently. After 18–20 minutes, the rice should be creamy, with the grains still slightly firm to the bite.

5. Finish the risotto

   Remove the pot from the heat and stir in the remaining 20 g butter, Parmesan, lemon zest, and lemon juice. Add the shrimp along with any juices on the plate, stir in the parsley, and season with black pepper. Cover and let rest for 2 minutes. Serve immediately.

Tip: Reserve a ladleful of hot broth—the risotto will thicken as it rests, covered, and should be loose enough to spread slowly on the plate.

This recipe was translated from the Slovak original: Rizoto s krevetami, citrónom a parmezánom