Preserved Lemon And Spring Vegetable Risotto With G

Name: Preserved Lemon And Spring Vegetable Risotto With Grilled Pernod Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the risotto; 1/4 cup olive oil; 2 medium onions, chopped; 1 small fennel bulb, chopped; 4 cloves garlic minced, about 1 tbsp.; fine sea salt, to taste; 2 cups Arborio rice; 1/2 cup Pernod, or other anise aperitif; 1/2 cup lemon juice; 6-8 cups hot chicken stock; 3 tablespoons unsalted butter; 1/2 cup mascarpone; 2 tablespoons rinsed and finely diced preserved lemon rind; 1/4 cup coarsely chopped mint leaves; 2 cups peas; 1 bunch asparagus, chopped into 2-inch lengths and blanched in salted, boiling water; freshly ground white pepper; for the shrimp; 24 to 32 large, de-veined shrimp, shell on; 3 tablespoons olive oil; 2 tablespoons Pernod, or other anise aperitif; 3 cloves of garlic, minced, about 3 tsp.; zest of half a large lemon; 2 teaspoons finely chopped rosemary leaves; 1 teaspoon kosher salt; 1/2 teaspoon black pepper

Servings: persons

for the risotto
1/4 cup olive oil
2 medium onions, chopped
1 small fennel bulb, chopped
4 cloves garlic minced, about 1 tbsp.
fine sea salt, to taste
2 cups Arborio rice
1/2 cup Pernod, or other anise aperitif
1/2 cup lemon juice
6-8 cups hot chicken stock
3 tablespoons unsalted butter
1/2 cup mascarpone
2 tablespoons rinsed and finely diced preserved lemon rind
1/4 cup coarsely chopped mint leaves
2 cups peas
1 bunch asparagus, chopped into 2-inch lengths and blanched in salted, boiling water
freshly ground white pepper
for the shrimp
24 to 32 large, de-veined shrimp, shell on
3 tablespoons olive oil
2 tablespoons Pernod, or other anise aperitif
3 cloves of garlic, minced, about 3 tsp.
zest of half a large lemon
2 teaspoons finely chopped rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon black pepper

1
On a rimmed baking sheet, toss the shrimp with the oil, Pernod, garlic, zest, rosemary, salt and pepper. Let the shrimp marinate at room temperature while you make the risotto.
2
Prepare all of your risotto ingredients: blanch the asparagus, heat the stock, chop and measure everything out, placing it all close to hand by the stove. Once you start stirring risotto, there's no stopping.
3
Heat the olive oil in a large Dutch oven. Add the onion, fennel and garlic and sweat over low heat for about 10 minutes, or until soft and translucent. Season with salt about halfway through.
4
Add the rice and raise the heat to medium high. Stir to coat and slightly toast the rice for about 3 minutes. You should hear a lively crackling in the pot. The rice will take on a shiny, translucent coat.
5
Add the Pernod and lemon juice to the rice and continue stirring until the liquid is almost completely absorbed.
6
Add a ladleful of hot stock to the rice and continue stirring. It's important to regulate the heat at this point. The rice should neither boil vigorously nor cook too slowly. You're looking for an even, medium heat that gives the rice a billowy loft and brings some bubbles to the surface.
7
As the stock is absorbed, continue adding it by ladlefuls and stirring. If you watch carefully, you'll see that toward the end the rice really gives itself over to the liquid, releasing its starch to make a kind of cream. Stop incorporating stock once the rice is creamy but still al dente, cooked but not too soft. This can take between 20 and 30 minutes, and between 6 and 8 cups of stock.
8
Remove the risotto from the heat, and immediately fold in the butter, mascarpone, preserved lemon rind, peas, several grinds of white pepper and most of the mint (save some for garnish). The heat of the risotto will cook the peas. Stir slowly to blend, check a final time for seasoning, and carefully fold in the asparagus. Put a lid on the risotto and let it rest while you quickly grill the shrimp. The risotto will expand slightly in volume, and take on a marvellous sheen.
9
Grill or broil the shrimp for about 60 seconds on each side, or until the flesh is completely opaque.
10
Top each serving of risotto with 4 shrimp, garnish with mint and a flourish of pepper, and serve.

1622

kcal

Calories

Fat

101

Carbs

205

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: for the risotto, 1/4 cup olive oil, 2 medium onions, chopped, 1 small fennel bulb, chopped, and more.

Yes, Preserved Lemon And Spring Vegetable Risotto With Grilled Pernod Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Preserved Lemon And Spring Vegetable Risotto With Grilled Pernod Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions