One of my favorite moments in the year is when I can leave my apartment without a jacket on for the first time.
Of course I live in the Netherlands which means that the day after a warm day it may snow again for a week and then rain for a month before we can see another ray of sun. But hey, what can you do?
Anyway, in a sunny or a rainy day, this dish will bring a smile to your face. It will make you feel like you're in a summer holiday, on a beach sipping a drink and looking at the waves. *pause here for daydreaming*
How to make Mojito Risotto
Mojito is one of my favorite cocktails, is the one that for me really screams SUMMER. It's simple and fresh, not too sweet, not too bitter, just right. Sugar, mint, lime, rhum and soda.
This risotto starts with the basic white risotto recipe. Then, you add some signature elements of the Mojito such as the lime and mint. The addition of shrimps will give a hint of sweetness to replace the sugar. They'll also bring the flavor of the sea to reminisce the summer beach.
The shrimps are also marinated with the lime and the mint. So the flavors will all fuse together in a perfect match.
If you like this recipe, try also these other risotto recipes:
- Gorgonzola and Pears Risotto
- Asparagus Risotto
- Orange and Squid Risotto
- Risotto alla Pescatora, Seafood Risotto
- Farro with Broccoli and Shrimps
Mojito Shrimp Risotto
- 5.6 oz Carnaroli Rice
- 1 Shallot
- 7 oz Shrimps
- ¼ cup White Wine
- 2 Limes
- 4-5 Mint sprigs
- Vegetable stock
- Olive Oil
- 1 tablespoon Butter
- Black Pepper
- Clean the shrimps and toss the heads and shells in the warm vegetable stock, together with a couple of mint sprigs to give it more flavour.
- Chop the shrimps and put in a bowl with the lime juice, olive oil, salt, ground pepper and the finely chopped mint. Cover and set aside in the fridge to marinate for at least 10 minutes.
- In a large pan, drizzle the olive oil, add the finely chopped shallot and let it sweat. Add the rice and toast for a couple of minutes, then pour the white wine and let it evaporate.
- Add the warm stock to the rice, a couple of ladles at a time, letting it absorb it before adding more.
- When the rice is almost cooked, add the shrimps and cook for another minute.
- Turn off the heat and add a tablespoon of butter to stir in the risotto until creamy.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Your recipe is outstanding. Enjoying it as we speak. The site would not allow me to send a photo to you.
Jessica - Cooking my Dreams
Hi Gary, if you have Instagram tag me in your photo @Jess.cookingmydreams . I'd love to see it!
Had this in Florence earlier this year and wanted to try making it myself. I’m a novice and have two questions. Approximately how much vegetable stock? And do you cover it while cooking. I thank you in advance for your reply.
Jessica - Cooking my Dreams
Hi Gary, for 2 people I usually warm up half liter of stock (but I never finish it). You should not cover the pan, so you can keep an eye on the rice and regulate the stock. 🙂