Lemon Risotto with Shrimp

• Seafood

  • 3/4 lbs Shrimp, medium

• Produce

  • 2 cloves Garlic
  • 1 Lemon, Juice from
  • 1 Shallot

• Canned Goods

  • 5 cups Vegetable or chicken stock/broth

• Pasta & Grains

  • 2 cups Arborio rice

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 2 tbsp Butter
  • 1 Parmesan cheese

• Beer, Wine & Liquor

  • 1 cup White wine

Found on saltandlavender.com

Description

Ingredients

• 3/4 pounds medium shrimp
• 5 cups vegetable or chicken stock/broth
• 1 cup white wine
• 2 tablespoons butter
• 1 shallot, chopped finely
• 2 cloves garlic, minced
• 2 cups arborio rice
• Juice from 1 lemon
• Olive oil (optional)
• Freshly grated parmesan cheese
• Salt & pepper, to taste

Directions

• If frozen, run shrimp under cool water to thaw. Peel and devein.
• Add the stock and wine to a pan on high heat. Youll want to reduce the heat to low just before it boils.
• Melt the butter in a skillet on medium heat.
• Chop shallot and mince garlic then add to the skillet and cook for a couple of minutes, taking care not to brown them.
• Add the rice to the skillet and stir constantly for a couple of minutes, ensuring that its coated in the butter. Reduce heat to medium-low.
• Add the liquid into the rice one ladle at a time, adding more once the rice absorbs it. Make sure you stir constantly. Repeat this process until youve used up all the liquid and the risotto is al dente and nice and creamy.
• Once youve used up all the liquid, add the lemon juice, salt, and pepper.
• You can add the shrimp in at this point and cook them for a few minutes until theyre done. Alternatively, if you dont want to mix the shrimp in, you can cook them in a separate pan in some olive oil (also feel free to add more garlic, salt & pepper, and some lemon juice). I cooked them separately for the photos, but I dont think this is necessary.
• Serve risotto with freshly grated parmesan cheese. The cheese can be stirred in prior to serving or sprinkled on top.