Easy Lemon Shrimp Risotto - a quick and easy risotto you'll love

Easy Lemon Shrimp Risotto - a quick and easy risotto you'll love

This recipe for Easy Lemon Shrimp Risotto is a delicious one pot meal that’s simple to whip up after a hard day’s work.

Making risotto doesn’t have to involve ages of stirring over the stove, and this easy recipe proves it! So if you love risotto, but hate making it, this version just may change your life!

I’m a big fan of risotto.  This is my 5th risotto recipe since I started this site and I promise it won’t be the last.  There’s just something about the comforting, creamy dish that just makes my mouth water.  That said, I’m not a big fan of the traditional way of making risotto that involves constant stirring and a sore arm!  But not this risotto!

This risotto takes just about 30 or so minutes to make, so while most people save risotto for a weekend or special occasions, this one can be made on a Wednesday night without a worry in sight! So go ahead – whip it up, spoon into a bowl, top it with some grated cheese and call it dinner!

I’ve made this risotto with broccoli and peas, but you can make it with any vegetables you like.

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Easy Lemon Shrimp Risotto

This risotto recipe is a delicious one pot meal that's simple to whip up after a hard day's work.

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
  


• 
  1⁄2
  cup
  frozen peas
  


• 
  A handful of flat leaf parsley
  chopped
  


• 
  1⁄4
  cup
  grated Parmesan or Romano cheese
  plus more for serving
  


• 
  salt and freshly ground pepper
  to taste
  

Instructions

1. 
   

   In a large pan, saute the shallots 2 tablespoons of butter until they are cooked and soft but not browned.

   
   


2. 
   

   Add the garlic and cook for another minute.

   
   


3. 
   

   Add all the rice and stir it around with the other ingredients to toast the grains thoroughly without browning.

   
   


4. 
   

   Raise the heat to high, add the wine and reduce it until nearly all of the liquid is absorbed into the rice.

   
   


5. 
   

   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 under cooked (Checking after about 15 minutes to make sure no additional stock is needed. If the risotto looks dry, add some of the remaining stock).

   
   


6. 
   

   Add the Shrimp, broccoli and peas. Cook 5 minutes.

   
   


7. 
   

   Add the chopped parsley, the remaining butter, and grated cheese. Mix together and season to taste before serving.
   

   
   

Nutrition Facts

Easy Lemon Shrimp Risotto

Amount Per Serving

Calories 479
Calories from Fat 99

% Daily Value*

Total Fat 11g
17%

Saturated Fat 6g
30%

Cholesterol 123mg
41%

Sodium 666mg
28%

Potassium 424mg
12%

Total Carbohydrates 65g
22%

Dietary Fiber 3g
12%

Sugars 4g

Protein 19g
38%

Vitamin A
10.8%

Vitamin C
42.3%

Calcium
13.5%

Iron
25.5%

* Percent Daily Values are based on a 2000 calorie diet.

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