Risotto with Lemon Rinds, Shrimp and Seeds of Pomegranate

Pomegranate seeds add a unique sweetness and crunch to this tasty dish. And here it is combined with lemon and white wine to make the perfect first course for any meal.

Ingredients:

• Shrimp 200 g
• Carnaroli or Arborio rice 240 g
• Dry white wine 2 tbsp
• Parmesan cheese 50 g
• Butter 40 g
• Lemons 2
• Onion 30 g
• Pomegranate (seeds) 1
• Vegetable broth 1 ltr
• Extra virgin olive oil 1 tbsp

Preparation:
Warm the oil in a pan and add the chopped onions. Now add the cleaned and pealed shrimps. Cook for about 5 minutes, then add the rice, cooking it for approximately 3 minutes more.

Add the white wine and let it vaporize then add the lemon rinds and hot vegetable stock. While cooking the rice, stir continuously

Once rice is cooked, remove the pan from the flame and let it rest for 2 minutes.

Add the butter, the parmesan, the lemon juice, half of the pomegranate seeds and stir quickly. Serve on plates garnished with the rest of the pomegranate seeds.

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