Risotto with Lemon Rinds, Shrimp and Seeds of Pomegranate
- Shrimp – 200 g
- Carnaroli or Arborio rice – 240 g
- Dry white wine – 2 tbsp
- Parmesan cheese – 50 g
- Butter – 40 g
- Lemons – 2
- Onion – 30 g
- Pomegranate (seeds) – 1
- Vegetable broth – 1 ltr
- Extra virgin olive oil – 1 tbsp
- Warm the oil in a pan and add the chopped onions. Now add the cleaned and pealed shrimps. Cook for about 5 minutes, then add the rice, cooking it for approximately 3 minutes more.
- Add the white wine and let it vaporize then add the lemon rinds and hot vegetable stock. While cooking the rice, stir continuously
- Once rice is cooked, remove the pan from the flame and let it rest for 2 minutes.
- Add the butter, the parmesan, the lemon juice, half of the pomegranate seeds and stir quickly. Serve on plates garnished with the rest of the pomegranate seeds.
Recipe Courtesy of CanadianHomeTrends.com
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