Lemony Risotto with Shrimp Recipe

I love the refreshing burst of lemon in this dish, and it's a fantastic recipe to make when fresh corn is in season. Vibrant pink shrimp make it a colorful dish for entertaining. Serve with a mixed green salad for an easy, breezy dinner.
Lemony Risotto with Shrimp picture

Summary

Servings4Cuisine
CourseMain Ingredient

Ingredients

 Extra virgin olive oil30 Milliliter (2 Tablespoon)
 Butter5 Teaspoon, divided
 Finely chopped onion250 Milliliter (1 Cup)
 Finely grated lemon zest15 Milliliter (1 Tablespoon)
 Arborio rice250 Milliliter (1 Cup)
 White wine60 Milliliter (1/4 Cup)
 Chicken broth750 Milliliter (3 Cups)
 Shrimp12 Medium, , peeled and deveined
 Blanched corn kernels250 Milliliter (Fresh Or Thawed Frozen, 1 Cup)
 Freshly squeezed lemon juice45 Milliliter (3 Tablespoon)
 Freshly grated parmesan cheese125 Milliliter (1/2 Cup)
 Ground black pepper To Taste
 Fine chopped parsley1 Tablespoon (Use Fresh Ones)
 Lemon wedges4
 Freshly grated parmesan cheese1 Tablespoon
 Salt To Taste

Nutrition Facts

Serving size

Calories 808 Calories from Fat 222

% Daily Value*

Total Fat 25 g38%

Saturated Fat 10 g50.2%

Trans Fat 0 g

Cholesterol 138.2 mg46.1%

Sodium 1201.6 mg50.1%

Total Carbohydrates 106 g35.2%

Dietary Fiber 13.6 g54.4%

Sugars 8.2 g

Protein 36 g71.3%

Vitamin A 15% Vitamin C 40.7%

Calcium 45.5% Iron 13.2%

*Based on a 2000 Calorie diet

Directions

1. Set the rice cooker for the Quick Cook or Regular cycle. When the bottom of the bowl gets hot, add oil and 1 tbsp (15 mL) butter and let butter melt. Sauté onion for about 3 minutes or until softened and translucent. Stir in lemon zest.
2. Stir in rice until completely coated. Sauté for about 4 minutes or until mostly translucent and only a dot of white remains. Stir in wine and cook for 3 to 4 minutes or until evaporated. Stir in broth. Close the lid and reset for the Porridge or Regular cycle. Set a timer for 20 minutes. Stir two or three times while the risotto is cooking.
3. When the timer sounds, fold in shrimp, corn and lemon juice. Set the timer for 5 minutes.
4. When the timer sounds, check to make sure risotto is al dente and shrimp are pink and opaque. If necessary, continue cooking, checking for doneness every 5 minutes. Fold in the remaining butter. Fold in Parmesan. Season to taste with salt and pepper. Serve immediately, garnished with parsley and lemon wedges. Serve additional Parmesan on the side.

Variation
Substitute 1 cup (250 mL) chopped grilled chicken for the shrimp, adding it with the Parmesan.

Tips
To blanch fresh corn kernels, bring a small saucepan of water to a boil over high heat. Add corn and boil for 1 to 2 minutes or until tender-crisp. Using a slotted spoon, transfer corn to a bowl of ice water and let cool completely. Drain.
Try using Meyer lemons for the juice and zest.

This risotto will hold on the Keep Warm cycle for about 1 hour, but you'll need to add 1⁄4 cup (60 mL) more broth for a creamy consistency. Wait until you're ready to serve before folding in the Parmesan, seasoning and garnishing.

• Medium to large rice cooker; fuzzy logic (preferred) or on/off

Excerpted from 300 Best Rice Cooker Recipes by Katie Chin © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
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