Shrimp and lemon Risotto

  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 1/2 Cup Finely Chopped Onion
  • 1 1/2 Cups Arborio Rice
  • 1/2 Cup Dry White Wine
  • 5 Cups Vegetable Broth, Heated
  • Juice From 1 Large Lemon
  • 1 Tablespoon Fresh Lemon Zest
    7 Ounces /200g Cleaned Fresh Shrimp, Chopped


    • 2 Tablespoons Butter
    • 2 Tablespoons Finely Chopped Parsley
    • Lemon Zest


    1. Heat the butter and oil in a heavy saucepan over medium heat.
    2. Add the onions and cook until they are translucent, about 7
    3. Add the rice and stir until it is well coated with the butter and oil and cook for 2 minutes.
    4. Add the white wine, and stir continually over medium heat until it is absorbed.
    5. Start to add 1/2 cup of hot broth, stirring as it is absorbed.
    6. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 15 minutes.
    7. Add the lemon juice, zest, and shrimp, and continue to cook, adding the broth, until the risotto is cooked, but remains slightly firm to the bite.
    8. Remove from the heat, add the butter and the parsley.
    9. Serve in individual bowls, garnished with additional lemon zest.