Risotto with red lentils and shrimp

Name: Risotto with red lentils and shrimp
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: Carnaroli rice ideal for risottos 1 ½ cup; Salt to taste; Black pepper to taste; Butter 2.5 oz; Water warm (or vegetable broth) 3 ½ cups; Shrimps 5.6 oz; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste; Lemon juice ½; Lemon peel ½; Wild fennel to taste; Peeled red lentils 1 cup; Extra virgin olive oil to taste; White onions 1; Tomato purée 0.4 cup; Water 2.1 cups; Stracciatella cheese 5.6 oz; Wild fennel to taste

it fr de es br

Gluten Free

Difficulty: Very easy
Prep time: 30 min
Cook time: 50 min
Serving: 4

PRESENTATION

Red lentil risotto is like a delicious twist on northern Italian cooking. Really good stuff. In places like Lombardia and Veneto, folks know their rice dishes, and this one brings a new vibe. And you’ve got those shrimp risotto vibes but with more happening. I mean, the creamy stracciatella on top, a hint of lemon, and those tender red lentils change the usual texture in a way that feels both new and kinda familiar. And the shrimp? After a little lemon and fennel time, they're juicy and moist—you get this awesome sea and land combo, making the lentil and shrimp risotto feel super special. Perfect for when you want to impress but keep it chill. It is a dish begging to be shared. Seriously. Whether you’re out to wow your guests or just want something a bit fancier for the weeknight, this is your go-to.

In northern Italy, using local ingredients and focusing on details is, like, a big thing. Here, fresh lemon zest, fennel and quality shrimp keep everything bright and a bit sweet. And you know what? The red lentil risotto base stays hearty and filling. You get it all: the healthy risotto goodness of lentils and the fresh taste of shrimp, which is great. Keeps it from being too heavy. The stracciatella cheese melts right in, making each spoonful silky and golden—really stands out. Compared to most seafood risotto plates, this one's a winner.

Whether it’s a one-pot meal for friends or a cozy night in, it feels fancy without much fuss. Pretty simple. Go ahead, bring a bit of northern Italian energy into your kitchen. You’ll have folks wondering how you made something so tender and flavorful with just a few ingredients. For sure. It's that perfect blend of traditional taste and modern flair. Really, it’s a real winner at any table.

INGREDIENTS

Carnaroli rice 1 ½ cup (320 g) - ideal for risottos

Salt to taste

Black pepper to taste

Butter 2.5 oz (70 g)

Water 3 ½ cups (800 g) - warm (or vegetable broth)

For the marinated shrimp: Shrimps 5.6 oz (160 g); Extra virgin olive oil to taste; Salt to taste; Black pepper to taste; Lemon juice ½; Lemon peel ½; Wild fennel to taste

For the lentils: Peeled red lentils 1 cup (200 g); Extra virgin olive oil to taste; White onions 1; Tomato purée 0.4 cup (100 g); Water 2.1 cups (500 g)

To complete: Stracciatella cheese 5.6 oz (160 g); Wild fennel to taste

Preparation

How to prepare Risotto with red lentils and shrimp

To prepare the risotto with red lentils and shrimp, first focus on the How to clean shrimp. Remove the head, shell 1, and intestine 2, then cut them into 3 pieces 3.

Place everything in a bowl and season with salt, pepper 4, oil 5, and fennel 6.

Flavor with grated zest 7 and lemon juice 8. Mix well and cover the bowl with plastic wrap 9. Let marinate in the fridge until ready to use.

Rinse the lentils thoroughly under running water 10. Finely chop the onion 11. In a pot, pour the oil, add the onion 12, and stew over low heat for 6-7 minutes.

Add the lentils 13 and mix. Pour in the tomato purée 14 and cold water 15.

Cover with a lid 16 and cook for 25 minutes. Put the rice in another pot 17 and toast it dry for 3-4 minutes. Adjust with salt 18.

Add the lentils 19 and cook the rice; gradually pouring in hot water (or broth). At the end of cooking, adjust with salt and pepper 20. Turn off the heat, add cold butter 21, and mix.

Plate the dish, placing the marinated shrimp 22 and stracciatella on the surface of the rice. Finish with fennel 23. The risotto with red lentils and shrimp is ready to be enjoyed 34!

Storage

The risotto with red lentils and shrimp can be stored in the fridge, in a closed container, for up to 2 days. To reheat, pour a little water or broth in a pan and stir over low heat until well heated. The marinated shrimp and stracciatella should be added fresh at the time of serving.

Advice

You can enrich the risotto with spices such as turmeric, smoked paprika, or freshly grated ginger. Instead of lemon, you can use lime. You can replace the stracciatella with burrata or a goat cheese cream with fresh herbs. If you don't like lentils, you can use split peas.

For the translation of some texts, artificial intelligence tools may have been used.