Defrost the shrimp tails and rinse them under running water. Clean the shellfish by cutting the shell to remove the intestine.
Prepare the vegetable broth with fresh vegetables or vegetable stock cube.
Melt the butter in a large pan, toast the rice for a few minutes, adding salt and stirring.
Deglaze with prosecco and let the alcohol evaporate, then cook the rice by adding a ladle of broth at a time.
During cooking, add the grated lime zest, squeeze the juice and set it aside.
Five minutes before the end of cooking, add the peeled shrimp, lime juice, and finish cooking with more broth if necessary.
Serve the risotto garnished with a curl of lime zest.
Up to 24 hours stored in the refrigerator
Serve with a glass of chilled prosecco.
Italia, Lazio
| Energy (kcal) | 61.91 |
| Carbohydrates (g) | 3.92 |
| of which Sugars (g) | 2.13 |
| Fat (g) | 1.64 |
| of which Saturates (g) | 0.76 |
| Protein (g) | 8 |
| Fiber (g) | 0.18 |
| Sale (g) | 0.18 |
