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Lemon Risotto With Shrimp

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

4

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.
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1 comment

  • Author's avatar image
    Nancy Dorgan
    ★★★★★
    ★★★★★

    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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