RISOTTO CON GAMBERI E AGRUMI - Risotto with shrimps and citrus fruits

Melt the butter in a pan.

Add the chopped shallot and sauté until translucent.

Stir in the arborio rice and toast for a few minutes.

Pour in the white wine and let it evaporate.

Gradually add the broth, stirring continuously until the rice is cooked al dente.

Incorporate the juice and zest of the orange and lemon.

Add the shrimp tails and cook until they turn pink.

Stir in the spreadable cheese until melted and creamy.

Season with salt and garnish with parsley before serving.

Spice Level:

Dietary