Shrimp Risotto with Sicilian Lemon

Ingredients

• 300 g 77foods shrimp fillet, thawed
• 1 1/2 cups arborio rice
• 1 small onion, finely chopped
• 2 chopped garlic cloves
• 1/2 cup dry white wine
• 1 liter hot vegetable stock
• 50 g grated parmesan cheese
• 2 tablespoons butter
• Zest and juice of 1 Sicilian lemon
• Olive oil, salt and black pepper

Instructions

1. 1

   Season the prawns with salt, pepper and a little of the Sicilian lemon zest.

2. 2

   In a pan, brown the onion in the oil, add the garlic and sauté. Add the rice and stir for 2 minutes until it turns pearly.

3. 3

   Pour in the wine and let it evaporate. Start adding the hot stock ladle by ladle, stirring constantly, until the rice is al dente (about 18 minutes).

4. 4

   In another frying pan, sauté the prawns in hot olive oil for 2 minutes on each side. Set aside.

5. 5

   Off the heat, finish the risotto with the butter, parmesan and lemon juice. Stir in the prawns and adjust the salt.

6. 6

   Serve immediately with more Sicilian lemon zest on top.