200g shrimp
Salt to taste
Lemon juice from 1/2 lemon
1 minced garlic clove
Black pepper to taste
2 tablespoons olive oil
1 chopped onion
150g Arborio rice
1/2 cup white wine
1 tablespoon butter
2 cups vegetable broth
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
200g shrimp
Salt to taste
Lemon juice from 1/2 lemon
1 minced garlic clove
Black pepper to taste
2 tablespoons olive oil
1 chopped onion
150g Arborio rice
1/2 cup white wine
1 tablespoon butter
2 cups vegetable broth
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Clean the shrimp and season with salt, lemon juice, garlic, and black pepper. Reserve
In a pan, heat the olive oil and sauté the onion
Add the rice and stir well without burning
Add the white wine and stir until it evaporates
Mix in the butter and gradually add the vegetable broth
Control the rice point and, just before it's ready, add the shrimp
Turn off the heat when the shrimp are cooked and the rice is creamy
Add the butter, grated Parmesan cheese, and chopped parsley
Wrap delicately and serve hot.
