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Credit: Christopher Baker

Recipe Summary

hands-on:
15 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed.

  • 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.)

  • 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.

Nutrition Facts

450 calories; fat 15g; saturated fat 8.5g; cholesterol 178mg; sodium 1168mg; protein 29g; carbohydrates 44g; sugars 2g; fiber 2g; iron 1.5mg; calcium 256mg.
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