Mojito Shrimp Risotto
A flavorful risotto with marinated shrimps with lime and mint which reminds of the flavor of the Mojito cocktail.
Servings: 2 people
Calories: 488kcal
Ingredients
- 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
- Salt
- Black Pepper
Instructions
- 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.
Notes
- Stir risotto constantly and add warm broth little by little for that creamy texture.
- Don’t add lime juice too early—it can dull the flavor when cooked. Add it right at the end for brightness.
- For an extra flavor punch, sauté the shrimp shells separately and simmer them in the broth to make a quick homemade stock.
Nutrition
Calories: 488kcal | Carbohydrates: 73g | Protein: 26g | Fat: 8g | Saturated Fat: 4g
