Shrimp Risotto with Lime and Prosecco

Shrimp, Lime, and Prosecco Risotto

Category: Main Courses
Servings: 4

This Shrimp, Lime, and Prosecco Risotto brings together the delicate sweetness of shrimp, the citrusy brightness of lime, and the sparkling elegance of Prosecco. Perfect for a special dinner or an indulgent weekday treat, this dish is both sophisticated and comforting. The creamy risotto pairs wonderfully with the freshness of the seafood and the zesty citrus, creating an unforgettable flavor experience.

Ingredients

Instructions

1. Prepare the Vegetable Broth: Begin by preparing the vegetable broth. You can use either homemade broth or store-bought. Ensure it is kept warm throughout the cooking process.

2. Clean the Shrimp: Clean the shrimp by removing their heads and deveining them. Make a shallow incision along the belly of each shrimp to remove the intestines. For added texture, leave half of the shrimp with their shells intact, and peel the other half. Set aside.

3. Cook the Rice: In a large skillet or wide pan, melt the butter over medium heat. Once the butter is fully melted and foamy, add the Carnaroli rice. Stir the rice gently to coat it in the butter and let it toast for 2-3 minutes, until it begins to turn slightly translucent at the edges.

4. Deglaze with Prosecco: Once the rice is toasted, pour in the Prosecco. Stir gently to allow the rice to absorb the wine, which will infuse it with a rich depth of flavor. Let the liquid evaporate for about 2 minutes.

5. Add the Broth: Begin adding the warm vegetable broth, one ladleful at a time. Stir the risotto frequently, allowing the liquid to be absorbed before adding more broth. Continue this process for about 15 minutes or until the rice is tender but still firm to the bite (al dente).

6. Flavor with Lime: While the rice cooks, grate the zest of the lime and set it aside. Squeeze the lime to extract its juice, keeping it aside for later.

7. Add the Shrimp: When the rice is nearly done, with approximately 5 minutes remaining, add the shrimp—both the peeled ones and those with the shells. Stir them into the risotto and continue to cook until they turn pink and are cooked through.

8. Finish the Risotto: Stir in the fresh lime juice and lime zest. Taste the risotto and season with coarse salt to your preference.

9. Serve: Once the shrimp are cooked and the rice is creamy and tender, remove the pan from the heat. Let the risotto rest for a minute before serving. Garnish with extra lime zest, if desired, and serve immediately.

Tips and Variations:

• For extra richness, you can finish the risotto with a splash of cream or a dollop of mascarpone cheese.
• For a more intense lime flavor, add a bit of lime zest at the end of cooking, or garnish with fresh cilantro for a fresh herbaceous note.
• Seafood Lovers: Feel free to substitute or add other seafood, such as scallops or mussels, for a more diverse flavor profile.
• Prosecco Substitution: If you don’t have Prosecco on hand, you can substitute with a dry white wine like Chardonnay, though the flavor may differ slightly.

Nutritional Information (per serving):

This Shrimp, Lime, and Prosecco Risotto is sure to elevate any meal with its combination of light yet luxurious flavors. Whether you’re celebrating a special occasion or simply treating yourself to something extraordinary, this dish delivers elegance in every bite.