Carrot and Shrimp Risotto

Carrot and Shrimp Risotto

  • Preparation 25 min
  • Cooking 35 min
  • Servings 4

This gorgeous risotto recipe starring carrots and shrimp is easy to make and the perfect fall dish to cozy up to.

  • Nut-free
  • Gluten-free
  • Egg-free

Categories

Ingredients

  • Risotto

    • 4 cups (1 litre) chicken broth
    • 1/2 tsp saffron (see note)
    • 4 carrots, cut into chunks
    • 1 onion, cut into chunks
    • 2 garlic cloves, peeled
    • 2 tbsp butter
    • 1 cup (210 g) arborio rice
    • 3/4 cup (180 ml) white wine
    • 1 cup (70 g) Parmesan cheese, freshly grated
  • Garnish

    • 2 carrots, julienned
    • 3 tbsp butter
    • 2 tsp (10 ml) lemon juice
    • 3/4 lb (340 g) Argentinian pink shrimp (large)

Preparation

  • Risotto

  • Garnish

Note from Ricardo

If you do not have saffron, simply omit it from the recipe.

Personal Note

To help you with this recipe

RICARDO Stainless Steel Grater

RICARDO Stainless Steel Grater

29.99 $

This 4-sided grater can do everything from zest lemons to grate potatoes. Its non-slip base provides comfort and stability. With the graduated container, freshly grated ingredients can be stored in the refrigerator.

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