Lemony Shrimp Risotto Recipe

Name: Lemony Shrimp Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups low sodium chicken stock or combination of stock and water; 1 tablespoon olive oil; 1/2 onion medium, chopped, about 3/4 cup; 8 ounces sliced mushrooms; 1 clove garlic minced; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1 cup arborio rice; 3 teaspoons lemon zest from 1 lemon; 1 cup dry white wine; 1 pound shrimp peeled and deveined; 1 tablespoon fresh tarragon chopped; 2 tablespoons lemon juice from 1 lemon

Servings: persons

5 cups low sodium chicken stock or combination of stock and water
1 tablespoon olive oil
1/2 onion medium, chopped, about 3/4 cup
8 ounces sliced mushrooms
1 clove garlic minced
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup arborio rice
3 teaspoons lemon zest from 1 lemon
1 cup dry white wine
1 pound shrimp peeled and deveined
1 tablespoon fresh tarragon chopped
2 tablespoons lemon juice from 1 lemon

1
In a small saucepan, heat chicken stock over medium-low heat.
2
In a large pan, preferably with straight sides, heat olive oil over medium heat.
3
Saute chopped onions until soft, about 8 minutes.
4
Add mushrooms and saute until soft and lightly browned, about 6 minutes.
5
Season with garlic, salt and pepper and cook for another minute.
6
Add rice and cook for another couple of minutes to toast rice.
7
Add lemon zest and deglaze the pan with white wine, scraping up any bits from the bottom.
8
Once the wine is almost absorbed, add about 3/4 cup of stock.
9
Stir mixture until stock is almost absorbed and then add more stock, by about 1/2 cup at a time.
10
Continue stirring and adding stock until rice is tender and creamy, about 18-20 minutes cooking time.
11
When rice is just about tender, stir in shrimp, cooking until shrimp is fully pink, about 5 minutes.
12
Remove pan from the heat and stir in chopped tarragon and lemon juice. Add a pinch more salt and pepper, if needed.
13
Cover pan and let sit for 2 minutes before serving.

829

kcal

Calories

Fat

Carbs

125

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 13 ingredients. The key ingredients include: 5 cups low sodium chicken stock or combination of stock and water, 1 tablespoon olive oil, 1/2 onion medium, chopped, about 3/4 cup, 8 ounces sliced mushrooms, and more.

Yes, Lemony Shrimp Risotto 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.

Lemony Shrimp Risotto

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