Risotto with shrimp and lemon for two
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 742, total fat 20 G., saturated fats 4 G., proteins 51 G., carbohydrates 82 G., fiber 4 G., cholesterol 286 mg, sodium 1786 mg, sugar 9 G.
Calories 742, total fat 20 G., saturated fats 4 G., proteins 51 G., carbohydrates 82 G., fiber 4 G., cholesterol 286 mg, sodium 1786 mg, sugar 9 G.
"This shrimp and lemon risotto will delight you with its simple yet sophisticated flavor. Traditionally, risotto is prepared in large portions to feed family and friends, but this version is perfect for two. Small, elegant portions are perfect for a perfect romantic dinner," advises Julie Wampler.
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:
- 2 tbsp. l. olive oil
- 350 g shrimp, peeled and deveined
- 0.5 cup diced onion
- 1 clove of garlic, crushed
- 3/4 tbsp. Arborio rice
- 1 heaping tbsp lemon zest + juice of half a lemon
- 1/3 cup white wine
- 3.5 cups chicken broth, or more as needed
- Salt and ground black pepper
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Recipes with similar ingredients: Arborio rice, shrimps, lemon zest, garlic, white wine
Cooking the dish according to the recipe:
- In a heavy-bottomed saucepan or cauldron, add 1 tablespoon of olive oil and heat over medium-high heat. Fry the shrimp until cooked through, about 1 minute per side. Transfer to a plate.
- Add the remaining 1 tablespoon of olive oil to the same pan, then add the onion and garlic. Sauté for 5 minutes, then add the rice and cook, stirring gently, until toasted. Add the lemon zest and juice and reduce the heat to medium; add the white wine. Continue stirring until most of the wine is absorbed, 5–7 minutes.
- Gradually add about 1/2 cup chicken broth and cook, stirring frequently, until the liquid is absorbed; then add another 1/2 cup chicken broth.
- Continue adding broth in increments until the risotto is fully cooked and the liquid is completely absorbed. You may not need all the broth.
- Season with salt and pepper to taste, then add the shrimp. Stir and cook until the shrimp are cooked through, 2–3 minutes. Divide the risotto among 2 bowls and serve!
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