Mojito shrimp risotto

Mojito Shrimp Risotto

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Jessica - Cooking my Dreams


  • 160 g 5.6 oz Carnaroli Rice
  • 1 Shallot
  • 200 g 7 oz Shrimps
  • 1/2 glass White Wine
  • 2 Limes
  • 4-5 Mint sprigs
  • Vegetable stock
  • EV Olive Oil
  • 1 tbsp Butter
  • Salt
  • 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.