Easy Lemon Shrimp Risotto
A wonderfully simple yet decadent dish, perfect for weeknight meals.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6
Calories 479kcal
Ingredients
- 4 Tablespoons butter
- 2 small shallots peeled and finely chopped
- 2 cloves of garlic finely chopped
- 2 cups risotto rice
- 1 cup dry white wine
- 4 cups chicken stock
- the zest of 1/2 a lemon
- 2 tablespoons lemon juice
- 6 ounces broccoli florets
- 8 ounces raw peeled shrimp seasoned with salt and pepper
- ½ cup frozen peas
- a handful of flat-leaf parsley chopped
- ¼ cup grated Parmesan or Romano cheese plus more for serving
- salt and freshly ground pepper to taste
Instructions
- In a large pan, saute the shallots 2 tablespoons of butter until they are cooked and soft but not browned.
- Add the garlic and cook for another minute.
- Add all the rice and stir it around with the other ingredients to toast the grains thoroughly without browning.
- Raise the heat to high, add the wine and reduce it until nearly all of the liquid is absorbed into the rice.
- Stir in the stock, lemon zest, and lemon juice. reduce the heat, stir and leave to cook covered 15-18 until the rice is just undercooked (Checking after about 15 minutes to make sure no additional stock is needed. If the risotto looks dry, add some of the remaining stock).
- Add the shrimp, broccoli, and peas. Cook 5 minutes.
- Add the chopped parsley, the remaining butter, and grated cheese. Mix together and season to taste before serving.
Nutrition
Calories: 479kcal | Carbohydrates: 65g | Protein: 19g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 123mg | Sodium: 666mg | Potassium: 424mg | Fiber: 3g | Sugar: 4g | Vitamin A: 540IU | Vitamin C: 34.9mg | Calcium: 135mg | Iron: 4.6mg