← All recipes

🦐 Quick Shrimp Risotto Bowl with Lemon and Basil

540 kcal · 30 min · 4 servings

Ingredients

• 250 g Arborio rice or risotto rice
• 300 g Shrimp (peeled and deveined)
• 1 Stk White onion
• 750 ml Vegetable broth (warm)
• 2 Stk Lemon
• 10 g Fresh basil
• 40 g Gouda cheese (grated)
• 15 g Butter

Instructions

1. 1. Finely chop the onion and sweat it in the butter in a pot until translucent.
2. 2. Stir in the rice and toast it briefly. Deglaze with a splash of lemon juice.
3. 3. Add the warm broth ladle by ladle and stir diligently until the rice is cooked (approx. 15-18 minutes).
4. 4. Add the shrimp in the last 3 minutes of the rice cooking time and heat them through.
5. 5. Remove the pot from the heat. Fold in the grated Gouda and chopped basil.
6. 6. Pack the risotto into four containers. Garnish with zest from half a lemon and cool.

Nutrition per serving

• kcal: 540
• Protein: 32 g · Fett/Fat: 14 g · Carbs: 75 g