Lemon Shrimp Risotto | Healthy + Quick + Easy Dinner Recipe

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, while canned tuna is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories, while pecorino is often less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be more budget-friendly.

Heat a large skillet over medium-high heat.

Add a little bit of olive oil to the skillet.

Once the oil is hot, add the shrimp to the pan.

Season the shrimp with salt and pepper.

Cook the shrimp for 2-3 minutes on the first side until bright pink and opaque.

Flip the shrimp, season the other side, and cook until done.

Remove the shrimp to a clean bowl and set aside.

In the same pan, add shallot and cook until fragrant.

Add a whole lot of garlic to the pan and cook for another 15-30 seconds.

Add arborio rice to the pan and heat it up with the shallot and garlic for about a minute.

Optional: Add a splash of white wine and let it evaporate.

Add chicken broth to the pan and bring to a boil.

Once boiling, reduce heat to low, cover the pan, and let cook for about 15 minutes until rice is tender.

Add lemon zest and lemon juice to the risotto.

Add freshly grated parmesan cheese to the risotto (optional).

Add baby arugula to the risotto and let it wilt down for about a minute.

Serve the risotto topped with the cooked shrimp.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens