Shrimp Risotto

1. 1

   Peel and devein the shrimp, saving the shells. Heat the stock in a large saucepan, add the shells, cover, and simmer for 30 minutes.

2. 2

   Meanwhile, chop the shrimp into bite-sized pieces. Toss with olive oil and garlic, cover, and refrigerate.

3. 3

   Strain the stock and discard the shells. Keep the stock warm over low heat.

4. 4

   Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add the shallots and cook until softened but not browned, about 4 minutes. Add the dry rice and stir until each grain is coated and begins to look translucent, about 3 minutes. Increase the heat to medium. Add the wine, stir, and simmer until mostly evaporated, 3 to 5 minutes.

5. 5

   Ladle 1/2 cup warm stock into the rice mixture and stir constantly until the stock is absorbed, 3 to 5 minutes. Add the rosemary and saffron and another 1/2 cup stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add the marinated shrimp to the remaining 1 cup stock, stir for 1 minute, and pour the mixture into the rice. Cook and stir until the risotto is tender yet slightly firm, 6 to 8 minutes more.

6. 6

   Stir the Parmesan cheese, lemon zest, red pepper flakes, and the remaining 2 tablespoons butter into the risotto. Stir until creamy. Serve immediately in warmed bowls.

• Calories 525.63 kcal High
• Protein 29.48 g Good Source
• Carbs 60.87 g Moderate
• Total Fat 16.65 g High
• Saturated Fat 7.62 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 147.31 mg High
• Sodium 888.63 mg High
• Fiber 1.99 g Low Source
• Sugar 0.0 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 415.38 mg Good Source
• Iron 2.93 mg Moderate
• Potassium 239.53 mg Low Source
• Vitamin A 1.55 mcg_rae Low Source
• Vitamin C 15.64 mg Moderate
• Vitamin D 0.72 mcg Low Source

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

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