Lemon Risotto with Blackened Shrimp

Name: Lemon Risotto with Blackened Shrimp
Prep time: 3 h 11 min
Cook time: 3 h 11 min
Yield: 4 -6
Ingredients: 6-8 cups canned low-salt chicken broth; 1 ½ tablespoons butter; 1 ½ tablespoons olive oil; 2 large shallots; 2 cups arborio rice; ½ cup dry white wine at room temperature. Use a good quality wine; 1 cup freshly grated; 2 tablespoons fresh lemon juice; 4 teaspoons grated lemon peel; 1 recipe Pan-Seared & Blackened Shrimp; 2 cups fresh arugula; 1 cup tiny frozen peas

User Reviews

0.0

0 reviews

Unrated

Prep Time
3 hrs 11 mins
Cook Time
3 hrs 11 mins
Servings
4 -6
Course
Main Course

Lemon Risotto with Blackened Shrimp

Courtney Crawford

Report

A fabulous, simple lemon risotto with to-die-for spicy, blackened shrimp that come together in minutes!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

6-8 cups canned low-salt chicken broth
1 ½ tablespoons butter
1 ½ tablespoons olive oil
2 large shallots finely chopped
2 cups arborio rice arborio is a special rice used for risotto, don't try using any other type of rice, you will have inferior results - you can find arborio at most larger grocers
½ cup dry white wine at room temperature. Use a good quality wine if you don't drink, you can purchase wine in small bottles - just the right amount for cooking. Don't use cooking wine, it's usually a poor quality wine and generally too salty. If you're adamant about not purchasing wine, just skip it. Your risotto will still be delicious.
1 cup freshly grated good quality Parmesan cheese, not the kind in the green container!
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
1 recipe Pan-Seared & Blackened Shrimp see below
2 cups fresh arugula
1 cup tiny frozen peas thawed and warmed

Add to Shopping List

Instructions

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm - this is an important part of making risotto, you don't want the broth to get cold, always keep it at a low simmer.
Melt 1 ½ tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir occasionally for about 30 seconds, no longer, you don't want it to brown. Reduce heat slightly and add wine; stir until evaporated, about 30 seconds.
Add 1 ½ cups hot broth; simmer until absorbed, stirring occasionally to keep rice from sticking. Add remaining broth ½ cup at a time, allowing broth to be absorbed before adding more and stirring fairly frequently* until rice is creamy and tender, about 35 minutes. Take a taste occasionally, rice should look nice and creamy but still be slightly al-dente.
Stir in Parmesan cheese, lemon juice, and lemon zest. Season risotto, if needed, with salt and pepper. Divided among 6 low bowls. Top with arugula and shrimp. Scatter with sweet peas. Sprinkle with more freshly shaved parmesan, if desired.

Notes

You really don't have to stand over the pot and stir continuously. My kitchen is small so I tend to other things, just being sure to stir well, about every minute or so. Also keep heat fairly low so that rice doesn't stick. You can always turn up the heat if it is taking too long but once the rice sticks to the pan (from a too hot burner), you end up with mushy rice, believe me, I've done it! :)