Creamy risotto with shrimps and fragrant herbs.

This recipe tastes like fine dining, made easy with Prinos ingredients. 🦐🍋

INGREDIENTS

• 1 cup Arborio rice
• 250 g shrimps, peeled and deveined
• 1 small onion or shallot, finely chopped
• 1 clove garlic, minced
• 4 cups vegetable stock, kept hot
• 3 tbsp olive oil
• Zest of 1 lemon
• Juice of ½ lemon (or to taste)
• Salt, to taste
• Freshly ground black pepper
• Fresh parsley or dill, finely chopped
• Optional (but common & stock-safe):
• A pinch of chilli flakes
• ¼ cup white wine

METHOD

1. Prepare the base
2. Heat 2 tbsp olive oil in a pan over medium heat.
3. Sauté the onion until soft and translucent. Add the garlic and cook briefly until fragrant.
4. Toast the rice
5. Add the Arborio rice and stir for 1 minute until the grains are lightly coated and slightly translucent.
6. Cook the risotto
7. Add hot vegetable stock, one ladle at a time, stirring gently and allowing it to absorb before adding more.
8. Continue for about 18–20 minutes, until the rice is creamy and al dente.
9. Cook the shrimps
10. In a separate pan, heat the remaining olive oil.
11. Season the shrimps lightly with salt and pepper and sauté for 1–2 minutes per side, until pink and just cooked.
12. Finish the risotto
13. Stir lemon zest and lemon juice into the risotto. Season with salt and pepper to taste.
14. Serve
15. Top the risotto with the shrimps, sprinkle with fresh herbs, and finish with a drizzle of olive oil.