Risotto with Lime and Shrimps

A delicate Italian risotto with a tropical twist. Rice and shrimps flavored by the zest and juice of limes… simply delicious! Ideal for a quick dinner with your friends.

Ingredients (for 2)

  • 1 cup white rice (about 180 gr or 6 oz)
  • 1 cup shrimp
  • 1 lime
  • 2 tbsp butter
  • 1/4 cup white wine
  • 3 cups vegetable stock
  • 1 shallot
  • 2 tbsp olive oil
  • salt & chili


  • Peel, devein and wash the shrimps
  • Cut each shrimp into three pieces and set aside in a bowl
  • Wash and peel lime zest, and finely chop it in small pieces
  • Squeeze lime juice in the bowl with the shrimps and let marinate a few minutes
  • Bring a little water to a boil in a small saucepan; when the water is boiling, add the lime zest and turn off heat
  • Stir and let rest for 1 minute, then drain in a thin colander and reserve aside
  • Take a large saucepan or skillet and heat olive oil over medium heat (you will use this to cook the risotto)
  • In a different deep saucepan bring vegetable stock to a simmer
  • Thinly dice shallots, or onions, and add them to the pan with oil; sauté for 3 minutes or until translucent
  • Add the rice, with a touch of chili powder, and toast it until warm (2-3 minutes) at high temperature
  • Add the wine and stir continuously over medium heat until absorbed (about 1 minute)
  • Add hot stock in small quantities and stir continuously until absorbed
  • Towards the end of cooking time (which depends on rice variety), stir in lime juice, zest and shrimps, and season with a pinch of salt
  • When the rice is cooked through, but remains slightly firm to the bite, remove from the heat
  • Add butter and stir rapidly to make it creamy
  • Let it rest for a couple of minutes and then serve!

Tips from the Chef

  • In order to check if the rice has been toasted enough time before adding the wine, you can touch it with the back of your finger: if it is pretty warm you can add the wine
  • Before adding the stock, be sure that all alcohol has evaporated by smelling the risotto
  • Use the Italian rice variety “Carnaroli” for best results