Lemon risotto with tiger shrimps

in #food3 years ago (edited)


Another risotto recipe. This time with a lemon flavor, large fried prawns and soft mascarpone.

Lemon shrimp risotto

Complexity: 5/10
Cooking time: 30 min.
Number of servings: 4


  • Arborio rice, 200 gr.
  • Parmesan cheese, 15 gr.
  • Mascarpone cheese, 100 gr.
  • Tiger shrimps, 12 PCs.
  • Dry white wine, 50 ml
  • Onion, 1 PC.
  • Egg, 1 PC.
  • Garlic, 2-3 cloves
  • Lemon, 0.5 PCs.
  • Parsley
  • Black pepper, vegetable oil, salt

Boil a water. Peel the shrimp from the shell and esophagus, grate the zest from the lemon, squeeze the juice, grate the Parmesan on a small grater, cut the parsley finely, separate the egg yolk (the egg white will not be needed). Finely chop the garlic.

Heat a little vegetable oil and fry the onion and garlic for a minute on high heat.

Add the wine, evaporate for half a minute, add the rice, fry for a minute.

Pour 500 ml of hot water, bring to a boil and cook over low heat, stirring occasionally for 15-20 minutes until the preferred stage of rice readiness. If the water has boiled off earlier, add a little.

Mix the egg, lemon juice, zest, Parmesan and Mascarpone.

Adding cheese mixture to rice, salt, pepper to taste, mix, warm for two minutes and remove from the heat.

In a separate pan, fry the prawns in a small amount of oil for two minutes on high heat. Salt to taste.

Put the risotto on a plate, top with the shrimps, garnish with parsley and serve.

Bon appetit!

« Turkey pie with brussels sprouts and eggs | Chkmeruli in sour cream »

This recipe is on my website

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