Lemon risotto with shrimp
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Shrimp and lemon are a wonderful pairing, especially when combined in this creamy Italian risotto. Lightly sauté large shrimp in olive oil and remove them from the pan to add to the finished risotto. Cook the fennel-lemon risotto in the remaining fragrant oil until tender and velvety. Use Arborio rice for this dish; it adds the perfect texture. Finally, add fresh arugula to the risotto along with the shrimp. Once wilted, serve. Pair this lemon risotto with a glass of dry white wine and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g large shrimp, peeled and deveined
- 1 tbsp. Arborio rice (about 180 gr.)
- 5 tablespoons extra-virgin olive oil
- 2 teaspoons coarse salt
- 0.5 tsp freshly ground black pepper
- 1 small fennel root, chopped (about 1 cup)
- 1 small onion, chopped (about 1 cup)
- 1 large clove of garlic, crushed, peeled and chopped
- 1/4 cup dry white wine
- 3 cups lightly salted chicken broth + more as needed
- 1/4 cup freshly squeezed lemon juice (1 large lemon)
- Zest of 1 large lemon
- 3 cups arugula
We recommend
Recipes with similar ingredients: Arborio rice, shrimps, white wine, fennel bulb, lemon juice, arugula
Cooking the dish according to the recipe:
- In a large, heavy-bottomed skillet, heat 2 tablespoons olive oil over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until the shrimp are just opaque and pink in the center, about 3 minutes. Remove the skillet from the heat. Transfer the shrimp and their juices to a bowl to cool.
- Add the remaining 3 tablespoons oil to the skillet. Add the fennel and onion. Cook until tender, about 4 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the rice. Stir to coat evenly, about 2 minutes. Pour in the wine. Cook, stirring frequently, until the wine is absorbed, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon black pepper.
- Increase the heat and bring to a boil, stirring frequently. Reduce the heat to medium-low. Cook, stirring frequently, at a low simmer until the rice is very tender but still firm and the risotto is creamy, 13-14 minutes.
- Stir in the arugula. Stir until wilted, about 30 seconds. Add the shrimp. If needed, add more broth, 1/4 cup at a time, until the risotto is velvety.
- Divide the risotto among four shallow soup bowls and serve.
Categories:
Similar recipes
