Risotto with Lemon Rinds, Shrimp and Seeds of Pomegranate

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


  1. 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.
  2. Add the white wine and let it vaporize then add the lemon rinds and hot vegetable stock. While cooking the rice, stir continuously
  3. Once rice is cooked, remove the pan from the flame and let it rest for 2 minutes.
  4. 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.



The following two tabs change content below.

Canadian Home Trends

Canadian Home Trends magazine gives you a personal tour of the most stunning homes and condos across Canada. You'll be inspired by a selection of accessible home décor products, trend reports, simple yet stylish DIY projects, and much more. In each issue, you are given the tools to recreate designer spaces you've always dreamt of having at home, in-depth renovation and design advice, colour palette and furniture pairings, and Canada's best places to shop.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Don’t Miss A Thing!

Join the Home Trends Newsletter for weekly updates including:
  • Ideas & Inspiration for Your Home
  • Quick, Easy Recipes to Try
  • Exclusive Sneak Peeks, Contests and Special Offers
  We always respect your privacy and will never share your information!
Holler Box