Lemony Shrimp and Arugula Risotto

risotto-pan
Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    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

Ingredients

  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 1teaspoon grated lemon zest
  10. Check 1/2cup grated Parmesan (2 ounces), plus more for serving
  11. Check 2tablespoons 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.