then this shrimp and summer vegetable risotto recipe — from the kitchen of recipe developer Jennine Rye — is just the right ...

It makes for the best leftovers. I have a lot of risotto recipes on my website, but I'm an especially big fan of this shrimp ...

Right before serving, stir the shrimp butter and the cream into the risotto, reducing heat to low. Allow butter to melt and mix well. The butter should give the risotto a pretty orange color.

Grate the courgette - that way it just seems to melt into the risotto, flecking it green ... Add the potted shrimp – it’s up to you how much of the butter on top of the shrimp you add.

Stir in the 1/2 cup of cheese, the shrimp, butter and lemon juice; season with salt. Serve drizzled with pesto and garnished with cheese.

Chef Kuniaki Arima, who oversaw the cooking aspect of the dish, learned the recipe in ... that goes well with shrimp as the oil and fat component that adds richness to the risotto in the final ...

Recipe developer Anna Theoktisto brings us this golden-hued risotto with generous pieces ... and fennel in three forms. Crab, shrimp, white fish, and clams simmer in the broth until just cooked.