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Photo Credit: Elizabeth Newman

Lemon Risotto With Shrimp

by Giada De Laurentiis
★★★★★
★★★★★
(2 reviews)
Prep Time
10 minutes
Cook Time
35 minutes
Serves
4
Beginner
Photo Credit: Elizabeth Newman

Lemon Risotto With Shrimp

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Risotto may seem daunting, but it's really much easier than you think. Consider this dish your new go-to one-pot meal! I love taking it from stovetop to table in my Lagostina Dutch Oven.
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Lemon Risotto With Shrimp

Servings

8

Prep Time

10 minutes

Cook Time

35 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Lemon Risotto With Shrimp

Ingredients

  • 5 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound extra-large shrimp (peeled and deveined)
  • 1 small fennel bulb (chopped (about 1 cup))
  • 1 small onion (chopped (about 1 cup))
  • 1 large clove garlic (smashed, peeled, chopped)
  • 1 cup Arborio rice (about 6 1/2 ounces)
  • 1/4 cup dry white wine
  • 3 cups low-sodium chicken broth (plus extra as needed)
  • 1/4 cup fresh lemon juice (from 1 large lemon)
  • Zest of 1 large lemon
  • 3 cups arugula

Instructions

  1. Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
  2. Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
  3. Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
  4. Spoon the risotto into 4 shallow soup bowls.

Nutrition

Nutrition

Nutrition Serving Size
8
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
26 grams
Protein
13 grams
Fat
13 grams
Saturated Fat
4 grams
Cholestrol
14 milligrams
Sodium
333 milligrams
Fiber
2 grams
Sugar
3 grams
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dairy free
gluten free
nut free

2 reviews & comments

  • Author's avatar image
    Teri - Jan 08
    ★★★★★
    ★★★★★

    This dish was a FIVE STAR big hit. The only thing I did not have on hand is arugula, but no problem. I topped off with some Italian parsley instead.

    BTW – there is something wrong with the rating. I wanted to give this a FIVE… but it would only go to a 4. That’s unfair because this was such a hit, there are no leftovers.

    Please fix the rating field to allow for the FIVE stars that this recipe deserves.

  • Author's avatar image
    Nancy Dorgan - Jun 09

    I loved the freshness and tang from the lemon. I must admit I modified slightly. I did not add all the broth, lemon juice and zest at once. I did a traditional risotto adding the broth slowly letting the rice soak it up and then adding more broth. I also used vegetable broth because it's what I had on hand. And topped each serving with some fresh grated parmesan. My hubby thought it was a bit lemon forward for his taste, but I loved it!

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