Description
A creamy and zesty shrimp risotto that’s quick to prepare and perfect for both weeknight dinners and special occasions.
Ingredients
Scale
- 1 lb Shrimp, deveined
- 1 cup Arborio rice
- 2 cloves Garlic, minced
- 4 cups Vegetable or chicken broth, warm
- 1 Lemon, juice and zest
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- Fresh parsley or basil, chopped
Instructions
- Sauté the garlic: In a large skillet, heat olive oil and butter over medium heat. Add minced garlic, and sauté for about a minute until fragrant.
- Cook the rice: Stir in the Arborio rice, allowing it to toast for about 2 minutes.
- Add broth gradually: Begin adding the warm broth, one ladle at a time. Stir frequently and wait until absorbed before adding more, for 18-20 minutes.
- Incorporate shrimp: Add shrimp when the rice is al dente and let them cook in residual heat, about 5 minutes.
- Finish with cheese and herbs: Stir in lemon juice, zest, remaining butter, and Parmesan cheese. Fold in herbs and serve immediately.
Notes
For a touch of elegance, garnish with more herbs and lemon zest. Serve with a crisp Sauvignon Blanc.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 170mg
Keywords: shrimp risotto, quick risotto, lemon garlic recipe, seafood recipe, Italian cuisine