Shrimp and Scallion Risotto
|Canola oil||2 Tablespoon|
|Peeled and deveined shrimp||8 Ounce|
|Fish stock||4 Cup (64 tbs)|
|Onions||2 , finely chopped|
|Arborio rice||1 Cup (16 tbs)|
|Scallions||6 , thinly sliced|
|Lemon juice||1 Teaspoon|
1. In a non stick saucepan, add shrimp and 2 tablespoon stock and sautÃ© till shrimps turn pink. Transfer onto a plate and set aside.
2. In the same pan, heat oil, add onions and sautÃ© until soft, add Arborio rice and mix well, add fish stock and simmer for about 20 minutes until rice is almost tender.
3. Add the cooked shrimps, scallions, lemon juice, salt, pepper and mix well. Remove the pan from heat, cover and allow to stand for 5 minutes.
4. Serve hot on a risotto dish.