Description
A creamy and zesty risotto featuring shrimp, garlic, and lemon, perfect for a comforting meal.
Ingredients
Scale
- 1 cup arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon (zested and juiced)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a saucepan, heat the broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add arborio rice to the skillet and stir for 1-2 minutes to toast the rice.
- Pour in the dry white wine and cook until it is mostly absorbed by the rice.
- Begin adding the warm broth one ladle at a time, stirring continuously until absorbed.
- Stir in the shrimp, lemon zest, lemon juice, and grated Parmesan cheese. Cook until the shrimp turn pink and are cooked through.
- Season with salt and pepper, and garnish with fresh parsley before serving warm.
Notes
Allow the risotto to rest for a minute before serving for better flavor melding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg