Shrimp, lime and prosecco risotto

Defrost the shrimp tails and rinse them under running water. Clean the shellfish by scoring the shell to remove the intestines.

Prepare the vegetable broth with fresh vegetables or a vegetable stock cube.

Melt the butter in a large pan, toast the rice for a few minutes adding the salt and stirring.

Deglaze with the prosecco and let the alcohol evaporate, then cook the rice, adding one ladle of broth at a time.

During cooking add the grated lime zest, squeeze the juice and set it aside.

Five minutes before the end of cooking, add the peeled shrimp, the lime juice and finish cooking with more broth if needed.

Serve the risotto garnished with a curl of lime zest.