Lemony Shrimp And Arugula Risotto Recipe

Recipe By Slurrp

This lemony shrimp and arugula risotto is a refreshing twist on the classic Italian dish. The creamy risotto is infused with the bright flavors of lemon and paired with succulent shrimp and peppery arugula. The combination of tangy citrus, tender shrimp, and the slight bitterness of arugula creates a harmonious balance of flavors. This dish is perfect for a light and refreshing meal that is both satisfying and delicious.

4.9
19 Rating -
Rate
35minstotal
35m.total
Lemony Shrimp And Arugula Risotto
plan
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ingredients serve

Ingredients for Lemony Shrimp And Arugula Risotto Recipe

  • 1/4 tablespoon Olive Oil
  • 1/4 Small Onion, Diced
  • 1/4 cup Arborio Rice
  • 1 cup Chicken Broth
  • 1/4 pound Shrimp, Peeled And Deveined
  • As required Salt And Pepper, To Taste
  • 1/4 Zest And Juice Lemon
  • 1/2 cup Arugula
  • as per your need Fresh Lemon Slices, For Garnish
  • as per your need Grated Parmesan Cheese, For Garnish

Directions: Lemony Shrimp And Arugula Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and cook until translucent.
  • STEP 2.Add Arborio rice to the saucepan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly toasted.
  • STEP 3.Gradually add chicken broth to the saucepan, stirring constantly until the liquid is absorbed. Repeat this process until the rice is cooked and creamy.
  • STEP 4.In a separate pan, heat olive oil and cook the shrimp until pink and cooked through. Season with salt and pepper.
  • STEP 5.Add lemon zest and juice to the risotto, stirring well to incorporate the flavors. Fold in the cooked shrimp and arugula.
  • STEP 6.Cook for an additional 2-3 minutes until the arugula wilts. Season with salt and pepper to taste.
  • STEP 7.Serve the lemony shrimp and arugula risotto hot, garnished with fresh lemon slices and grated Parmesan cheese.

Cooking Tips

  • Use Arborio rice for the creamiest risotto texture.
  • Add the chicken broth gradually to allow the rice to absorb the liquid properly.
  • Make sure to cook the shrimp just until they turn pink to avoid overcooking and becoming rubbery.
  • Adjust the amount of lemon zest and juice according to your preference for tanginess.
  • Garnish with fresh lemon slices and grated Parmesan cheese for an extra burst of flavor.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the risotto in a saucepan over low heat, adding a splash of chicken broth or water to restore its creamy consistency.
  • Serve the reheated risotto with a squeeze of fresh lemon juice and a sprinkle of grated Parmesan cheese.
Nutrition
value
766
calories per serving
21 g Fat67 g Protein66 g Carbs6 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    67g
  • Carbs
    66g
  • Fiber
    6g

MacroNutrients

  • Carbs
    66g
  • Protein
    67g
  • Fiber
    6g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    406mg
  • Iron
    7mg
  • Vitamin A
    618mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    11mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    147mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    34mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    178mg
  • Manganese
    < 1mg
  • Phosphorus
    690mg
  • Selenium
    84mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp