Risotto with red lentils and shrimp
Looking for a spectacular first course? This risotto with red lentils and shrimp is a triumph of flavors! Perfectly balancing the best of land and sea, this shrimp risotto is also gluten-free, egg-free, nut-free and soy-free. Get ready to discover how to make this unforgettable red lentil risotto!
Dietary Information
Servings:
- 1
To prepare the risotto with red lentils and shrimp, first of all, dedicate yourself to cleaning the shrimp. Remove the head, the shell 1 and the intestine 2, then cut them into 3 pieces 3.
- 2
Put everything in a bowl and season with salt, pepper 4, oil 5 and fennel 6.
- 3
Flavor with grated zest 7 and lemon juice 8. Mix well and cover the bowl with plastic wrap 9. Let it marinate in the fridge until ready to use.
- 4
Thoroughly rinse the lentils under running water 10. Finely chop the onion 11. In a saucepan, pour the oil, add the onion 12 and sauté over low heat for 6-7 minutes.
- 5
Add the lentils 13 and stir. Pour in the tomato passata 14 and cold water 15.
- 6
Cover with a lid 16 and cook for 25 minutes. Put the rice in another saucepan 17 and toast it dry for 3-4 minutes. Season with salt 18.
- 7
Add the lentils 19 and cook the rice; pouring hot water (or broth) little by little. At the end of cooking, season with salt and pepper 20. Turn off the heat, add the cold butter 21 and stir.
- 8
Plate, on the surface of the rice, place the marinated shrimp 22 and the stracciatella. Complete with fennel 23. The risotto with red lentils and shrimp is ready to be enjoyed 24!
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