Best Lemon Shrimp Risotto Joanne Weir Recipes

Lemon Shrimp Risotto - Joanne Weir image

Provided by DrGaellon

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb large shrimp, shell on
3 cups clam juice or 3 cups fish stock
3 cups water
4 tablespoons olive oil, divided
1 cup dry white wine, divided
1 onion, minced
2 teaspoons kosher salt
1 1/2 cups arborio rice or 1 1/2 cups vialone nano rice
4 tablespoons lemon juice, divided
1/2 cup grated parmigiano-reggiano cheese
1 lemon, zest of, grated
2 tablespoons unsalted butter
chopped parsley

Steps:

Peel and devein shrimp. Bring clam juice to a boil and add shrimp shells; reduce to a simmer and cook 10 minutes. Keep warm over very low heat.
Heat 2 T olive oil over medium heat. When shimmering, add shrimp and saute until almost fully cooked, 2-3 minutes. Add 1/2 c white wine and reduce by half, 1-2 minutes. Transfer shrimp and any remaining liquid to a bowl.
Heat 2 T olive oil until shimmering. Add onion and salt and saute until soft and translucent, 5-7 minutes. Add rice and stir until rice is opaque, 2-3 minutes. Add 1/2 c white wine and 2 tbsp lemon juice.
Strain shrimp shells out and discard. Add broth to rice, 1 ladle-full at a time, stirring frequently. When a spoon drawn across the bottom of the pan leaves bare metal, without the risotto sliding in to fill the space, add more broth. It should take 18-20 minutes to add all the broth.
Before adding the final ladle of broth, add shrimp and juices, Parmigiano, lemon zest, remaining lemon juice and butter, along with remaining broth. Stir well, turn off heat, cover pan, and leave undisturbed for 5 minutes. Garnish with parsley before serving.

Nutrition Facts : Calories 501.3, Fat 16.5, SaturatedFat 5.2, Cholesterol 130.2, Sodium 1250.1, Carbohydrate 57.5, Fiber 2.2, Sugar 5.4, Protein 22.2

Lemony Shrimp and Risotto image

Provided by Giada De Laurentiis

Time 1h

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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.