Lemony Shrimp and Arugula Risotto

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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 450 calories
    • 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


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


  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.