Lemony Shrimp and Arugula Risotto

Risotto in pan
Christopher Baker
Serves 4
preparation
15
minutes
cooking
35
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
teaspoon
grated lemon zest
1/2
cup
grated Parmesan (2 ounces), plus more for serving
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 more. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.)
  4. Stir in shrimp and cook until opaque throughout, about 3 minutes. Fold in baby arugula and lemon zest. Stir in the Parmesan and the remaining tablespoon of butter. Sprinkle with the parsley and additional Parmesan, if desired.
Kate Merker
September 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.