This risotto with lemon and shrimp has simple yet elegant flavors. Traditionally, risotto is made in large batches to feed a crowd, but here I’m breaking that tradition and showing you how to make it for exactly two people!
| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons olive oil
- 3/4 pound shrimp, peeled and deveined
- 1/2 cup diced onions
- 1 clove minced garlic
- 3/4 cup risotto or Arborio rice
- 1 heaping tablespoon lemon zest, plus juice of 1/2 lemon
- 1/3 cup white wine
- 3 1/2 cups chicken broth, or more as needed
- Salt and ground black pepper
Instructions
- In a heavy-bottom pot such as a Dutch-oven, add 1 tablespoon of olive oil and heat up over medium-high heat. Brown the shrimp on both sides without fully cooking them through, about 1 minute per side. Remove and set aside on a plate.
- In the same pot, add the remaining tablespoon olive oil, then add the onions and garlic. Saute for 5 minutes, then add the risotto and cook, stirring gently, to toast it. Add the lemon zest and juice and turn the heat to medium; add the white wine. Continue stirring until most of the wine has cooked off, 5 to 7 minutes. Slowly add about 1/2 cup of chicken broth, and cook, stirring frequently, until the liquid has been absorbed; then add another 1/2 cup chicken broth. Continue doing so in this manner until the risotto is fully cooked through and the liquid has been completely absorbed. (You may need more or less than the 3 1/2 cups of chicken broth.)
- Season with salt and pepper to taste, then add the shrimp back in. Toss to incorporate and cook until the shrimp are cooked all the way through, 2 to 3 minutes. Divide evenly into 2 bowls and serve!
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 742 |
| Total Fat | 20 g |
| Saturated Fat | 4 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 51 g |
| Cholesterol | 286 mg |
| Sodium | 1786 mg |
Reviews
The easiest risotto recipe ever!! So quick to make but also so delicious. If you don’t love lemon flavor, you can easily omit zest for lighter lemon.
Outstanding flavor and simple weeknight dinner.
made this tonight exactly as the recipe was written. Very good and it was the perfect amount for two. I will keep this as my basic risotto recipe and change it up from shrimp and lemon to perhaps veggies or chicken and roasted peppers. Delicious!
Didn’t have any seafood or meat,so I made it without any and it was delicious. Couldn’t stop eating it.
so tasty