Bright Lemon Shrimp Risotto

1. 1

   Melt 1 tablespoon butter in a large skillet over medium heat, then add the shallots and the garlic. Cook until the shallots are soft and translucent, 3 to 5 minutes, then season with salt and pepper. Pour in the white wine and simmer until it reduces by half. Lower the heat to medium-low and stir in the rice, continuing to stir until all the liquid is absorbed.

2. 2

   Add hot stock 1/2 cup at a time, stirring frequently until the liquid is absorbed after each addition. Keep going, adding 1/2 cup at a time and stirring after each addition, until the rice is slightly firm. You may not need all 3 cups, so check the rice after 20 minutes or when you have used 2 1/2 cups of the stock and adjust as needed.

3. 3

   Reduce the heat to the lowest setting and add the Parmesan cheese, the cream, and the lemon juice. Stir until the cheese melts and everything is combined. Adjust the seasoning with salt and pepper and turn off the heat.

4. 4

   Meanwhile, melt 1 tablespoon butter in a small skillet over medium heat and add the shrimp. Cook until the shrimp tails curl up, about 2 minutes, being careful not to overcook.

5. 5

   To serve, spoon the risotto into bowls, top with the shrimp, and garnish with fresh parsley and a lemon wedge if desired.

• Calories 828.3 kcal High
• Protein 40.2 g Good Source
• Carbs 103.1 g Moderate
• Total Fat 22.15 g High
• Saturated Fat 14.35 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 236.08 mg High
• Sodium 1813.87 mg High
• Fiber 5.12 g Moderate
• Sugar 7.09 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 602.07 mg Good Source
• Iron 5.28 mg Good Source
• Potassium 567.55 mg Moderate
• Vitamin A 8.36 mcg_rae Low Source
• Vitamin C 49.5 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Milk 🥛
• Wheat 🌾
• Gluten
• Sulfites
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷