Red Chicory, lemon and shrimp risotto

The distinctive aroma of shrimp joins the slightly bitter flavour of chicory and the citrusy scent of lemon. This risotto, rich in vitamin C and quercetin, is a true and proper cure-all for your immune system and a welcome surprise for your palate.

The Treviso variety of Italian red leaf chicory, famous for stimulating digestive and liver functions and delaying cellular aging, is also a powerful antioxidant, rich in fibre as well as vitamin A, B1 and B2.


  • Vegetable broth, as needed
  • 50 g red onion, chopped
  • 150 g shrimp
  • 450 g rice
  • 5 tablespoons Limmi lemon juice
  • 1 glass dry white wine
  • 1 red chicory, julienned
  • A few sprigs of parsley


Cook the chopped red onion till translucent, then add the rice and let it toast for a few minutes. Next add the julienned chicory, and pour in a glass of dry white wine. Add salt as needed, and then start adding vegetable broth, a little at a time, just enough to keep the rice from sticking. About five minutes before the rice is done, add the peeled shrimp, and a splash of Limmi lemon juice. Sprinkle chopped parsley over the risotto.

To truly fill-up on bioflavonoids – beyond those provided by red onion, chicory and lemon juice found in this recipe – pair the risotto with a glass of red wine.
We’d recommend a delicate and dry Pinot noir.

Perhaps not everyone knows that…

Quercetin is a flavonoid known for its remarkable antioxidative properties which, boosted by the interaction with vitamin C, have a natural anti-inflammatory effect on our bodies. This valuable ally helps revitalize the immune system, combat colds and influenza-type viruses, detoxify our cells, prevent the formation of free radicals, facilitate microcirculation, and improve vascular tone.

You can get quercetin by consuming capers, celery, grapes, red wine, green tea, blueberries, propolis, citrus and red chicory.

The flavonoids and vitamin C combination also greatly benefits brain health, and improves cognitive performance.