Lemony Shrimp and Risotto

Name: Lemony Shrimp and Risotto
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 184 grams cup Arborio rice (about; 710 milliliters arugula; 1 teaspoons freshly ground black pepper; 59 milliliters dry white wine; 237 milliliters small fennel bulb, chopped (about; 1 large clove garlic, smashed, peeled, chopped; 2 teaspoons kosher salt; 59 milliliters fresh lemon juice (from 1 large lemon); 1 large Zest of lemon; 710 milliliters low-sodium chicken broth, plus extra as needed; 5 Tbsps extra-virgin olive oil; 237 milliliters small onion, chopped (about; 454 grams shrimp, peeled and deveined

Lemony Shrimp and Risotto might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 31g of protein, 21g of fat, and a total of 506 calories. A mixture of onion, olive oil, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Watch how to make this recipe.

Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes.

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Pepper

Shrimp

Salt

Remove the pan from the heat.

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Frying Pan

Transfer the shrimp and juices to a bowl to cool.

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Shrimp

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Bowl

Add the remaining 3 tablespoons oil to the pan.

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Cooking Oil

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Frying Pan

Add the fennel and onions. Cook until tender, about 4 minutes.

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Fennel

Onion

Add the garlic and cook until aromatic, 30 seconds.

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Garlic

Add the rice. Stir until well coated and translucent in spots, about 2 minutes.

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Rice

Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes.

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Wine

Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.

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Lemon Juice

Pepper

Broth

Rice

Salt

Mix in the arugula. Stir until the arugula wilts, about 30 seconds.

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Arugula

Add the shrimp.

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Shrimp

Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.

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Broth

Spoon the risotto into 4 shallow soup bowls.

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Soup

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Bowl

Equipment

Sauce Pan

Frying Pan

Bowl

Ingredients

Servings:

184grams

cup Arborio rice (about 710milliliters

arugula 1teaspoons

freshly ground black pepper 59milliliters

dry white wine 237milliliters

small fennel bulb, chopped (about 1large clove

garlic, smashed, peeled, chopped 2teaspoons

kosher salt 59milliliters

fresh lemon juice (from 1 large lemon)1large

Zest of lemon 710milliliters

low-sodium chicken broth, plus extra as needed 5Tbsps

extra-virgin olive oil 237milliliters

small onion, chopped (about 454grams

shrimp, peeled and deveined

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.