Risotto with shrimps and lemon

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INGREDIENTS:

• 500 g of peeled shrimp;
• 200 g of rice arborio;
• 1 onion;
• 4 cloves of garlic;
• juice and lemon peel 1;
• 18 leaves of basil;
• 500 ml of vegetable broth (may need a little more or less);
• 240 ml of dry white wine;
• 2 tablespoons butter;
• 2 tablespoons cream;
• 1 teaspoon ground black pepper;
• ½ teaspoon of salt;
• grated parmesan for sprinkling.
  
  

PREPARATION :

Melt butter in a sauté pan over medium heat. Fry the shrimps, laying them in one layer, for about 3 minutes. Cool, cut large.

In the same saucepan, fry the chopped onions and garlic until the onion becomes transparent. Reduce heat to a slow one. Put the dry rice in a sauté pan and fry for a couple of minutes, stirring constantly. Pour in the wine and mix gently so that all rice absorbs liquid.

After the wine has absorbed, pour in a small portion (about the ladle) a warm broth, stirring constantly and every time waiting until the rice absorbs it. Along with the last portion of the broth, add salt and pepper.

The prepared dish acquires a creamy consistency, but the rice grains in the middle remain slightly firm. Add zest and lemon juice, gently mix. Pour in the cream, mix again. Cut the basil and add it to the risotto with the shrimps. Sprinkle and decorate with grated cheese before serving.

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Thanks for reading. Stay healthy!