Lemon Risotto with Shrimp (Edit recipe)

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This Easy Lemon Risotto with Shrimp is a 30 minute meal packed with zesty citrus flavor, creamy risotto and tender, garlicky shrimp. Naturally gluten free!

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Original Recipe

PREP TIME

5 minutes

COOK TIME

25 minutes

INGREDIENTS

11

Serves: 4

Ingredients

1 cup Arborio Rice
1 lb Shrimp, Raw, (peeled and deveined)
3 cloves Garlic, minced
.5 cup White Wine
4 cups Chicken Broth
.5 tsp Salt
.5 cup Parmesan Cheese
2 Tbsp Butter, Unsalted
2 Tbsp Avocado Oil
1 Tbsp Parsley, Fresh Chopped, Fresh Chopped
1 Lemon, juiced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a saucepan, bring the broth to a simmer. Keep it on low heat while you cook.
In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds. Add the shrimp to the pan, season with a little salt and pepper and cook until pink. Remove the shrimp from the skillet and set aside.
In the same skillet, add butter over medium heat. Stir in the arborio rice and 1/2 tsp salt then toast for 1-2 minutes.
Pour in the wine and stir until mostly absorbed. Add warm broth one ladle at a time, stirring frequently. Wait until each ladle is mostly absorbed before adding the next. This process takes about 18u201320 minutes.
Once the rice is tender and creamy, stir in Parmesan cheese and lemon juice. Finally, fold in the cooked shrimp and sprinkle with fresh chopped parsley.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	874
Fat:	17 g
Carbohydrates:	46 g
Protein:	32 g
Cholesterol:	188 g
Sodium:	1371 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.