Ingredients
– 1 cup Arborio rice
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 lemon, zested and juiced
– 750 ml chicken or vegetable broth
– 500 g shrimp, peeled and deveined
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 1/4 cup fresh parsley, chopped
Method
1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook until soft.
2. Stir in the minced garlic and Arborio rice. Mix for a minute, allowing the rice to absorb the flavors.
3. Pour in the broth gradually, stirring often. Keep adding until the rice is creamy and tender.
4. Add the shrimp, lemon zest, and juice. Cook until the shrimp turn pink and are fully cooked.
5. Remove from heat and stir in the grated Parmesan cheese, salt, and pepper. Finish by adding fresh parsley.
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