Creamy Shrimp & Lemon Risotto

1. 1 Arborio ricepack 500 g ≈ $4.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 70 g
2. 2 Peeled shrimppack 400 g ≈ $8.50 120 g
3. 3 Dry white winepack 750 ml ≈ $9.00 40 ml
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Butterpack 180 g ≈ $1.58 12 g
6. 6 Parmesanpack 200 g ≈ $6.00 20 g
7. 7 Dried lemon zest 1 g
8. 8 Vegetable stock cubes to taste
9. 9 Olive oil 5 ml
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Dissolve 1 bouillon cube in 450 ml hot water and keep the broth warm.

2. Finely chop the onion⁴, then sauté in 2 tbsp olive oil and 1 tbsp butter⁵ for 3 minutes until soft.

3. Add the rice and toast for 1–2 minutes until the grains turn slightly translucent at the edges.

4. Pour in ½ cup white wine and cook for 2 minutes until the alcohol smell evaporates.

5. Gradually add hot broth, stirring, for 18–20 minutes until the risotto is creamy and the rice is tender with a firm center.

6. Stir in the shrimp and cook for 3–4 minutes until they turn pink and firm.

7. Fold in the Parmesan⁶, remaining butter⁵, lemon zest, salt, and pepper. Let rest for 2 minutes.