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Lemony Shrimp and Arugula Risotto

Risotto in pan
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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 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.
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 .

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