This lemon risotto recipe is made with grilled shrimp – and is perfect for a romantic night at home! Read on for details…
I’m doing my best over here to help y’all make delicious desserts for your sweetheart on Valentine’s Day, but someone told me that most couples like to eat dinner before dessert.
Is this really true?
I thought everyone popped a bottle of champagne and immediately dived into the heart-shaped box of chocolates together. (Life tip: Mr. Right will buy a box of chocolates big enough to share. He’ll also save the best flavors for you, taking only the lemon cremes for himself.)
If you’re the type who eats dinner before dessert, this risotto for two is just for you. Risotto is a romantic meal to make. It must be made right before serving, so your honey can watch you stand at the pot for 20 minutes and stir, stir, stir. It looks like such hard work. Only you and I will know that it’s so easy to stir rice while slowly adding the liquid it needs to cook.
When you serve your Valentine this risotto with grilled shrimp on top, be sure to serve the wine you used for the cooking process with the meal. This is my favorite trick for fool-proof food and wine pairing.
Now, eat up so you can get to that box of chocolates!
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Shrimp Risotto Recipe
Ingredients
- 12 medium Shrimp cleaned and de-veined
- 1/4 teaspoon Salt
- dash of Black Pepper
- 1/4 teaspoon Ground Cayenne Pepper
- 1 lemon-worth Lemon Juice
- 2 tablespoons Olive Oil
- 2 tablespoons Butter divided use
- 1/2 cup Onion
- 2 cloves Garlic minced
- 1 cup Arborio Rice
- 6 ounces White Table Wine
- 1/2 teaspoon Salt
- 3 cups Low Sodium Chicken Broth
- Fresh Parsley Optional
Instructions
- Preheat a grill pan over medium heat.
- Thread 6 shrimps on each skewer and set on a plate.
- Sprinkle the salt, black pepper, red pepper flakes, lemon juice and olive oil evenly on both sides of the shrimp.
- Once the grill pan is hot, cook the shrimp on each side for 3 minutes. Set aside to rest, but cover with foil to keep warm.