Lemony Shrimp and Risotto


4 servings
Lemony Shrimp and Risotto
5 tablespoons extra-virgin olive oilextra-virgin olive oil5
2 teaspoons kosher saltkosher salt2
½ teaspoon freshly ground black pepperfreshly ground black pepper½
1 pound extra-large shrimp, peeled and deveinedshrimp, jumbo1
1 small fennel bulb, chopped (about 1 cup)fennel bulb1
1 small onion, chopped (about 1 cup)onion1
1 large clove garlic, smashed, peeled, choppedgarlic1
1 cup Arborio rice (about 6 ½ ounces)arborio rice1
¼ cup dry white winedry white wine¼
3 cups low-sodium chicken broth, plus extra as neededlow-sodium chicken broth3
¼ cup fresh lemon juice (from 1 large lemon)lemon juice¼
Zest of 1 large lemonlemon(s)1
3 cups arugulaarugula3


Lemony Shrimp and Risotto
Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.

Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.

Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.

Spoon the risotto into 4 shallow soup bowls.
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