Lemony Shrimp and Arugula Risotto

Serves 4
preparation
15
minutes
cooking
40
minutes

Ingredients

3
tablespoons
unsalted butter
1
medium onion, finely chopped
kosher salt and black pepper
1
cup
Arborio rice
1/2
cup
dry white wine
3 1/2
cups
low-sodium chicken broth, plus more if needed
1
pound
peeled and deveined medium shrimp
2
cups
baby arugula
1/2
cup
grated Parmesan (2 ounces), plus more for serving
1
teaspoon
grated lemon zest
2
tablespoons
chopped fresh flat-leaf parsley

Directions

  1. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.
  2. Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed.
  3. Add half the broth (1 ¾ cups) and simmer, stirring once, until absorbed, 8 to 10 minutes. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 10 minutes. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.)
  4. Add the shrimp and cook, stirring, until opaque throughout, 3 to 5 minutes. Fold in the arugula, Parmesan, lemon zest, and the remaining tablespoon of butter. Sprinkle with the parsley and additional Parmesan, if desired.

 

 

Kate Merker
October 2010

Nutritional Information

  • Per Serving
  • Calories 450
  • Fat 15 g
  • Sat Fat 8.5 g
  • Cholesterol 178 mg
  • Sodium 1168 mg
  • Protein 29 g
  • Carbohydrate 44 g
  • Sugar 2 g
  • Fiber 2 g
  • Iron 1.5 mg
  • Calcium 256 mg
What does this mean? See Nutrition 101.