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Lemony Shrimp Risotto

  • 25minutes
  • 620calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B6, H, D
MineralsNatrium, Fluorine, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 lemons

  2. 2 can(s) (14 1/2 ounces each, 3 1/2 cups)

  3. chicken broth

  4. 1/2 cup(s) dry white wine

  5. 2 teaspoon(s) margarine or butter

  6. 2 teaspoon(s) olive oil

  7. 1 medium (2 tablespoons)

  8. shallot , minced

  9. 2 cup(s) Arborio rice (Italian short-grain rice) or medium-grain rice

  10. 1 cup(s) frozen peas

  11. 1 pound(s) shelled and deveined medium shrimp , with tail part of shell left on (if you like)

  12. 3/4 teaspoon(s) salt

  13. 1/4 teaspoon(s) coarsely ground pepper

Instructions Jump to Ingredients ↑

  1. From lemons, grate 2 teaspoons peel and squeeze 1/4 cup juice. In covered 2-quart saucepan, heat lemon juice, broth, wine, and 1 cup water to boiling over high heat.

  2. Meanwhile, in 3- to 3 1/2-quart microwave-safe casserole, combine margarine, oil, and shallot. Cook, uncovered, in microwave oven on high 2 minutes or until shallot softens. Add rice and stir to coat. Cook on high 1 minute.

  3. Stir hot liquid and lemon peel into rice mixture. Cover casserole with lid or vented plastic wrap and cook on Medium (50% power) 15 minutes or until most of liquid is absorbed, stirring once.

  4. Stir in frozen peas, shrimp, salt, and pepper. Cover and cook on Medium 3 to 4 minutes longer or just until shrimp turn opaque throughout and rice is tender but still firm, stirring once.

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