Shrimp Risotto 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.

Zest the lemon and set aside the lemon juice.

Gather ingredients: arborio rice, shrimp, chicken stock, peas, white wine, pecorino cheese, garlic, onion, lemon zest, lemon juice, butter, and parsley.

Heat oil in a skillet over medium heat.

Add diced onion and minced garlic to the skillet and sauté until fragrant, making sure not to burn them.

Add arborio rice to the skillet and stir to coat with oil, cooking for a short time.

Pour in white wine and let it evaporate, stirring frequently.

Start adding chicken stock gradually, one ladle at a time, stirring until the liquid is absorbed before adding more.

Continue adding chicken stock until the rice is creamy and cooked through, about 18-20 minutes, stirring constantly.

Add shrimp to the risotto when the rice is almost done, cooking for about 6 more minutes.

Stir in lemon zest and lemon juice into the risotto.

Add butter and pecorino cheese at the end, stirring until melted and creamy.

Serve the risotto with shrimp and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens