Risotto With Baby Shrimp

1. 1

   Bring the broth to a boil.

2. 2

   In another pan, saute the onion and garlic in the olive oil for 3-5 minutes.

3. 3

   When the onion is translucent, add the rice and stir slowly with a wooden spoon.

4. 4

   As soon as the rice begins to turn translucent, add the wine and keep stirring.

5. 5

   Once the wine has been completely absorbed by the rice, add the first ladle of hot broth and season with salt and pepper.

6. 6

   Keep heat to a simmer so the rice does not cook too quickly.

7. 7

   Continue adding ladles of broth, waiting for each ladle to be absorbed before adding the next.

8. 8

   Before the rice is completely cooked, add the green beans. Add the shrimp a couple minutes later. Cook for a few minutes.

9. 9

   Remove from the pan and add the butter and mix gently.

10. 10

    Cover the pan and let rest for 2-3 minutes.

11. 11

    Stir in the basil, mint leaves and lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.