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Lemony Shrimp and Arugula Risotto

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Serves 4| Hands-On Time: | Total Time:

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.
By October, 2010

Nutritional Information

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

Quick Tip

Arugula
If you use regular arugula in this recipe, be sure to remove any thick stems first.

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