Weekend inspiration for shrimp risotto


  • 200g Acquarello rice
  • 20 pieces of shrimp
  • 50g Parmesan cheese
  • 100g Mascarpone cheese
  • 100ml white wine
  • 50ml olive oil
  • 1 shrimp broth (or vegetable broth)
  • 75g red onion
  • Several stalks of coriander
  • Salt and pepper


Peel and chop the red onion and a few coriander leaves. Clean the shrimp and cut each into 3 pieces (except for 8 that will serve as decoration).

Heat the broth in a pot. In a wok pan, heat the oil and add the shrimp, fry them, and then remove from the pan.

In the same pan, add the onion. Fry it a bit and add the rice. Stir well and fry until it becomes translucent.

Add the white wine and stir until it evaporates slightly. Add the broth to the rice one ladle at a time, stirring constantly. When the rice is done, add the Mascarpone cheese, coriander, and pieces of shrimp.


Stir everything once more, then sprinkle with grated Parmesan. Place the whole shrimp on top. Cover with a lid and leave for 3 minutes before serving.


Enjoy! 😊