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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. Lemon Risotto With Shrimp 5 tablespoons extra-virgin olive oil2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper1 pound extra-large shrimp (peeled... giadzy.com

Lemon Risotto With Shrimp

20190405_183954_10358_1076611.jpeg20190405_183954_10358_1076612.jpeg
  • ‚Äã5 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
Serves 4

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.

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. 

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.

Spoon the risotto into 4 shallow soup bowls. 

Lemon Risotto With Shrimp

Photo of lizzynewm

Recipe by Giada De Laurentiis

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.

Lemon Risotto With Shrimp

Serves: 
4 people
Cooking Level: 
Prep Time
10 minutes
Cook Time
35 minutes
Inactive Time
Total Time
45 minutes

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:

  • 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.
  • 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.
  • 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.
  • Spoon the risotto into 4 shallow soup bowls.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Lemon Risotto With Shrimp

Photo Credit: Elizabeth Newman

20190405_183954_10358_1076611.jpeg20190405_183954_10358_1076612.jpeg
20190405_183954_10358_1076611.jpeg
20190405_183954_10358_1076612.jpeg

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.

Lemon Risotto With Shrimp

Serves: 
4 people
Cooking Level: 
Prep Time
10 minutes
Cook Time
35 minutes
Inactive Time
Total Time
45 minutes

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:

  • 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.
  • 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.
  • 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.
  • Spoon the risotto into 4 shallow soup bowls.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Gluten Free
Nut Free
Dairy Free

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