Description
Spring Risotto With Shrimp is a delightful dish that captures the essence of spring with its creamy texture and vibrant flavors. This restaurant-quality risotto features succulent shrimp, fresh peas, and a hint of lemon zest, creating a symphony of taste in every bite. Perfect for any occasion, this recipe is not only easy to make but also adaptable to suit various dietary preferences. Elevate your dining experience and impress your family and friends with this elegant yet comforting meal.
Ingredients
Scale
- 1 cup Arborio rice
- 1 lb large shrimp, peeled and deveined
- 4 cups low-sodium vegetable broth
- 2 shallots, finely chopped
- ½ cup dry white wine (optional)
- ½ cup freshly grated Parmesan cheese
- 1 cup fresh peas (or frozen)
- Zest of 1 lemon
- 2 tbsp olive oil
- 2 tbsp butter
Instructions
- In a large skillet over medium heat, combine olive oil and 1 tablespoon of butter. Add chopped shallots and sauté until translucent, about 3 minutes.
- Stir in Arborio rice, coating each grain with oil and butter. Toast lightly for about 2 minutes.
- Deglaze the pan with white wine, simmering until mostly evaporated.
- Gradually add warm vegetable broth one ladleful at a time, stirring frequently until absorbed before adding more.
- When the rice is al dente (about 18 minutes), fold in shrimp and peas. Cook until shrimp are pink and opaque, approximately 5 minutes.
- Remove from heat and stir in remaining butter, Parmesan cheese, and lemon zest until creamy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 160mg