Lemon Chive Risotto with Grilled Shrimp
Lemon Chive Risotto with Grilled Shrimp
Equipment
- Large skillet or saucepan,
- baking sheet
Ingrediënten
- 4 ½ cups chicken or vegetable broth
- 1 cup dry white wine
- 2 tablespoons olive oil
- 2 teaspoons grated lemon zest
- 2 cups Arborio rice risotto rice
- ½ cup chopped chives
- ½ cup grated Parmesan cheese
- 12 large shrimp peeled and deveined
- 50 g about 3 1/2 tablespoons butter
- 1 clove garlic minced
- Salt and freshly ground black pepper to taste
- Lemon wedges for garnish
Instructies
- In a saucepan, bring the chicken or vegetable broth and white wine to a simmer over medium heat.
- In a separate large skillet or saucepan, heat the olive oil over medium heat.
- Add the grated lemon zest and Arborio rice, stirring constantly, and cook for about 1 minute until the rice is well coated with oil.
- Gradually add the hot broth mixture to the rice, about 1/2 to 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
- Continue this process until the rice is creamy and tender, about 15-20 minutes.
- Stir in the chopped chives and grated Parmesan cheese until well combined.
- Season with salt and pepper to taste.
- Meanwhile, preheat the grill to the highest setting.
- Place the shrimp on a baking sheet.
- Melt the butter in a small saucepan over medium heat.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Drizzle the melted garlic butter over the shrimp, then season with freshly ground black pepper.
- Grill the shrimp for 2-3 minutes until they turn pink and opaque.
- Serve the grilled shrimp over the lemon chive risotto, garnished with lemon wedges.
Notes / Tips / Wine Advice:
Wine Pairing:
A crisp, dry white wine such as Chardonnay or Pinot Grigio complements the bright flavors of lemon and chive in this dish.Nutritional Information
Calories: 450 kcal | Carbohydrates: 56 g | Protein: 20 g | Fat: 13 g | Fiber: 2 g | Sugar: 2 g
