| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 5 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound extra-large shrimp, peeled and deveined
- 1 small fennel bulb, chopped (about 1 cup)
- 1 small onion, chopped (about 1 cup)
- 1 large clove garlic, smashed, peeled, chopped
- 1 cup Arborio rice (about 6 1/2 ounces)
- 1/4 cup dry white wine
- 3 cups low-sodium chicken broth, plus extra as needed
- 1/4 cup fresh lemon juice (from 1 large lemon)
- Zest of 1 large lemon
- 3 cups arugula
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 482 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 31 g |
| Cholesterol | 183 mg |
| Sodium | 1087 mg |
Reviews
Yummy. Not overly lemony, just right. I couldn’t help myself though… I thrrew in a cup of grated
Parmigiano Reggiano just before the shrimp.
Parmigiano Reggiano just before the shrimp.
This was amazing. I tried the The NY Times Cooking version of this previously (which frankly, sucked). Your recipe is perfect and approachable for a regular home cook.
Skipped the white wine. Replaced arugula with small pieces of asparagus and used a couple of tablespoons of diced pancetta when I sautéed the shrimp. Added capers and some caper juice for acid. Topped with parmigiano. Great success
I didn’t have white wine and it was still fantastic. A keeper!
This was amazing. I was skeptical about the use of fennel, but the balance of flavors was excellent. I really liked the citrus flavor in the rice, although my husband was less enthusiastic. But I love lemon.
I served a side of roasted asparagus which also had lemon zest, garlic, and some lemon juice so the flavors paired beautifully.
Chopping took some time, so plan on doing that in advance, and then enjoy the stirring.
This visually appealing shrimp risotto dish is easy to make and absolutely delicious. It’s a must make.
My husband and I both loved it. Followed recipe exactly as posted. Had leftovers so next time will put some shrimp aside and cook fresh to add to leftover risotto.Reheated shrimp just leaves them tough.
Whole family the flavor combo!
I made this recipe exactly as directed. At the very end of cooking before playing I always taste my food to ensure it’s perfect. I found that the dish was a bit acidic from the lemon juice so I added about 1 Tbsp of unsalted butter to help bring down the acidity level with fat. This made the dish absolutely delicious.
Everyone loved this risotto recipe! The creamy risotto, with the zing of the lemon put smiles on faces all around.