Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Risotto

• ▢ 1 lemon
• ▢ 1 tablespoon olive oil
• ▢ ½ small yellow onion finely diced
• ▢ 1 cup arborio rice
• ▢ 2 cloves garlic minced
• ▢ ½ cup white wine or extra broth
• ▢ 3-4 cups chicken broth warmed, more as needed
• ▢ 2 tablespoons salted butter
• ▢ ½ cup shredded Parmesan cheese plus extra for serving
• ▢ 1 teaspoon chopped fresh parsley

Shrimp

• ▢ ¾ pound medium shrimp peeled, deveined and tails removed
• ▢ ½ teaspoon paprika
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon salted butter
• ▢ 2 cloves garlic minced

Risotto

• Zest the lemon and juice 2 teaspoons of lemon juice. Set aside 1 teaspoon of lemon zest for the shrimp.

• Heat olive oil in a medium saucepan over medium heat. Add onion and cook until tender, about 3-4 minutes. Add rice and continue stirring until rice begins to brown, about 5 minutes. Stir in garlic and cook just until fragrant.

• Add wine, lemon juice, and remaining lemon zest. Cook until evaporated while stirring.

• Begin adding the warmed broth, about ½ cup at a time, stirring until evaporated after each addition. This will take about 15-20 minutes.

• Once all of the broth has been added, remove from the heat and stir in parmesan cheese, 2 tablespoons of butter, and parsley. Cover and set aside.

Shrimp

• Toss shrimp with the reserved teaspoon of lemon zest, paprika, salt, and pepper.

• Heat olive oil in a large skillet over medium-high heat, add shrimp in a single layer and cook 1 minute.

• Flip over, add butter and garlic. Cook 2-3 minutes more or just until cooked through. Remove from the saucepan.

• Stir the risotto, season with salt, and pepper to taste. Spoon the shrimp over the risotto.

• Garnish with parsley, lemon slices, and additional parmesan cheese for serving. Drizzle with olive oil if desired.

It is important that the broth is heated.

Optional add-in: 1/2 cup defrosted peas or steamed asparagus at the end.

To make risotto ahead of time, add about 3/4 of the broth while stirring as directed. Cool and refrigerate. To serve, heat the risotto on the stovetop and once heated, continue adding the remaining warmed broth a bit at a time until the risotto is tender and creamy.

Option: Warm the dish or bowl before serving risotto (fill it with really hot tap water while you’re finishing up the shrimp).

Course Appetizer, Dinner, Seafood, Side Dish

Cuisine American, Italian