Risotto with Baby Shrimp

Risotto with Baby Shrimp


As far as many home cooks are concerned, you can't go wrong when serving risotto to family and friends at a dinner party or other special occasion. It's a universal favorite, bar none, and once you've become accustomed to the technique (which happens with the first time you make risotto), it's an easy and enjoyable endeavor. Green beans and baby shrimp are added to this version along with fresh basil and mint as last minute garnishes.


1 fish stock (or shrimp)
olive oil (to taste)
1 onions (chopped)
2 cloves garlic (chopped)
200 grams shrimp (baby)
1 cup risotto rice
1/2 cup white wine
100 butter (grans)
green beans (to taste)
fresh basil leaves
fresh mint
1 lemon


1Bring the broth to a boil.
2In another pan, saute the onion and garlic in the olive oil for 3-5 minutes.
3When the onion is translucent, add the rice and stir slowly with a wooden spoon.
4As soon as the rice begins to turn translucent, add the wine and keep stirring.
5Once the wine has been completely absorbed by the rice, add the first ladle of hot broth and season with salt and pepper.
6Keep heat to a simmer so the rice does not cook too quickly.
7Continue adding ladles of broth, waiting for each ladle to be absorbed before adding the next.
8Before the rice is completely cooked, add the green beans. Add the shrimp a couple minutes later. Cook for a few minutes.
9Remove from the pan and add the butter and mix gently.
10Cover the pan and let rest for 2-3 minutes.
11Stir in the basil, mint leaves and lemon juice.
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