400g of shrimp
Salt to taste
1/2 lemon juice
1 minced garlic clove
Black pepper to taste
4 tablespoons of olive oil
1 diced onion
300g of Arborio rice
1/2 cup of white wine
1 tablespoon of butter
3 cups of vegetable broth
1/2 cup of grated Parmesan cheese
400g of shrimp
Salt to taste
1/2 lemon juice
1 minced garlic clove
Black pepper to taste
4 tablespoons of olive oil
1 diced onion
300g of Arborio rice
1/2 cup of white wine
1 tablespoon of butter
3 cups of vegetable broth
1/2 cup of grated Parmesan cheese
1
Clean the shrimp and season with salt, lemon juice, garlic, and black pepper
Reserve the shrimp
2
Heat 4 tablespoons of olive oil in a pan and sauté the diced onion until golden brown
Add the Arborio rice and stir well without letting it burn
Add the white wine and stir until it evaporates
3
Mix in the butter and gradually add the vegetable broth, controlling the risotto's consistency
Add the shrimp to the risotto a little before it's cooked, then remove from heat when the shrimp are cooked and the rice is creamy
4
Add the grated Parmesan cheese, chopped parsley, and serve hot.
