Weeknight shrimp risotto with arugula and lemon cream Recipe
Yup, I said weeknight risotto. If I can do it, so can you! Think about it: one pot, 30 minutes, a handful of ingredients. Easy peasy! Add cut up shrimp to a basic risotto, then stir in some arugula and top with a little lemon cream.
This would also make a good Friday dinner in Lent which is just around the corner.
Shrimp risotto with arugula and lemon cream
Adapted from Good Food, Good Life by Curtis Stone
An upscale one-pot dinner, this shrimp risotto
Ingredients
3 cups
chicken stock
1 Tbsp.
- olive oil
- 2 cloves
- garlic, minced
- 1/2
- medium onion, minced
- 1 cup
- Arborio rice
- 1/4 cup
- dry white wine
- 3/4 pound
- large peeled and deveined shrimp (16 to 20 per pound) cut into 1/2 inch pieces
- 1 Tbsp.
- unsalted butter
- 1/4 cup
- freshly grated Parmesan cheese
- 1 cup
- loosely packed baby arugula
- 1 Tbsp.
- freshly squeezed lemon juice
- Kosher salt
- 1/4 cup
- heavy cream
1 tsp.
freshly grated lemon zest
Freshly grated black pepper
Cooking Directions
Warm your chicken stock in a small pan or in the microwave.
Heat the oil in a large saucepan, then add the onion and garlic and saute for about 2-3 minutes of until soft, but not browned. Add the rice and stir for 1 minute. Add the white wine and stir for 1 minute, or until most of the liquid is absorbed.
Add 1 cup of the stock to the rice and allow to simmer, stirring frequently. Continue to add the liquid, 1 cup at a time, until the liquid is absorbed and the rice is creamy but still al dente, about 18 minutes.
Stir in the shrimp and allow to cook for about 3 minutes or until the shrimp is opaque throughout. Remove the pan from the heat and stir in the butter and Parmesan. Stir in the arugula and lemon juice and season to taste to with salt.
Whisk the heavy cream in a small bowl with the lemon zest until thickened. Divide the risotto among 2 large bowls and top with a dollop of the cream. Sprinkle freshly ground black pepper over the top and serve.