Risotto with shrimps and lemon thyme
Few dishes are more comforting than risotto, with succulent shrimp and fresh herbs for nehanced flavour
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
½ l-¾ litre broth or homemade chicken stock
1Â tbsp extra virgin olive oil
10g butter
½ onion, finely chopped
200g Carnaroli or Arboria rice
10g butter
1½ tsp lemon thyme leaves
110g cooked and peeled shrimps
25g freshly grated Parmesan
sea salt
Method
First bring the broth or stock to the boil, turn down the heat and keep it simmering.
Melt the butter in a heavy bottomed saucepan with the oil, add the onion and sweat over a gentle heat for 4-5 minutes, until soft but not coloured.
Add the rice and stir until well coated. Cook for a minute or so and then add 150ml of the simmering broth, stir continuously and as soon as the liquid is absorbed add another 150ml of broth.
Continue to cook, stirring continuously.
The heat should be brisk, but on the other hand if it’s too hot the rice will be soft outside but still chewy inside. The risotto should take about 25-30 minutes to cook. Add the lemon thyme leaves. After 20 minutes, add the broth about 4 tablespoons at a time. Watch it very carefully from there on. The risotto is done when the rice is cooked but is still ever so slightly ‘al dente’. It should be soft and creamy and quite loose, rather than thick.
Immediately stir in the warmed shrimps and the remaining butter and Parmesan. Taste and add more salt if necessary. Serve immediately. Follow with a salad of organic leaves.
