Lemon Risotto With Shrimp Recipe

Name: Lemon Risotto With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup Bertoli Extra Virgin Olive Oil; 1/2 cup chopped red onion; 1/2 cup finely chopped carrots; 1/2 cup diced red bell pepper; 1/2 cup diced crimini mushrooms; 5 cloves garlic, finely diced; grated rind of 1 lemon; 1/2 teaspoon white pepper; 1 cup Arborio rice; 1/2 cup dry white wine; 3 1/2 cups rich chicken stock; juice of 1 lemon; 1/2 lb medium shrimp, peeled, deveined & butterflied; 1/2 cup Italian parsley, chopped; 4 oz Chevere cheese; Salt and pepper to taste

Servings: persons

1/4 cup Bertoli Extra Virgin Olive Oil
1/2 cup chopped red onion
1/2 cup finely chopped carrots
1/2 cup diced red bell pepper
1/2 cup diced crimini mushrooms
5 cloves garlic, finely diced
grated rind of 1 lemon
1/2 teaspoon white pepper
1 cup Arborio rice
1/2 cup dry white wine
3 1/2 cups rich chicken stock
juice of 1 lemon
1/2 lb medium shrimp, peeled, deveined & butterflied
1/2 cup Italian parsley, chopped
4 oz Chevere cheese
Salt and pepper to taste

1
1. Heat Bertoli oil in a medium sauce pan
2
2. Add onions, carrots, peppers, mushrooms, and garlic. Slowly cook until softened.
3
3. Add white pepper, lemon peel, and rice. Stir to coat with oil.
4
4. Add wine and stir.
5
5. Heat chicken stock and lemon juice. Add to rice 1/2 cup at a time and stir. As liquid is absorbed by the rice add more stock 1/2 cup at a time and continue stirring.
6
6. Stir in shrimp and final 1/2 cup of stock. When liquid is absorbed, stir in parsley and cheese. Season to taste and serve

1223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup Bertoli Extra Virgin Olive Oil, 1/2 cup chopped red onion, 1/2 cup finely chopped carrots, 1/2 cup diced red bell pepper, and more.

Yes, Lemon Risotto With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Risotto With Shrimp

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