Lemon Risotto With Margherita Prosciutto And Shrimp Recipes

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LEMONY SHRIMP AND RISOTTO



Lemony Shrimp and Risotto image

Provided by Giada De Laurentiis

Time 1h

Yield 4 servings

Number Of Ingredients 13

5 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound extra-large shrimp, peeled and deveined
1 small fennel bulb, chopped (about 1 cup)
1 small onion, chopped (about 1 cup)
1 large clove garlic, smashed, peeled, chopped
1 cup Arborio rice (about 6 1/2 ounces)
1/4 cup dry white wine
3 cups low-sodium chicken broth, plus extra as needed
1/4 cup fresh lemon juice (from 1 large lemon)
Zest of 1 large lemon
3 cups arugula

Steps:

  • Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
  • Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
  • Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
  • Spoon the risotto into 4 shallow soup bowls.

LEMONY RISOTTO WITH ASPARAGUS AND SHRIMP



Lemony Risotto With Asparagus and Shrimp image

Make and share this Lemony Risotto With Asparagus and Shrimp recipe from Food.com.

Provided by Realtor by day

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3 cups reduced-sodium chicken broth
2 cups water
3/4 lb asparagus, trimmed and cut into 1 inch pieces
1 small onion, finely chopped
4 tablespoons unsalted butter, divided
1 1/4 cups arborio rice
1/4 cup dry white wine
3/4 lb medium shrimp, peeled and deveined
1 tablespoon grated lemon zest
1/4 cup grated parmesan cheese
2 tablespoons chopped flat leaf parsley

Steps:

  • Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth barely simmering, covered.
  • Cook onion in 2 tbsp butter with 1/4 tsp salt in a 4 qt heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
  • Add rice and cook, stirring constant;y, 1 minute. Add wine and simmer, stirring constantly until absorbed.
  • Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of thick soup), about 18 minutes. There will be some left-over broth mixture.
  • Sir in shrimp, zest and remaining2 tbsp butter, parmesan, parsley and pepper to taste. (thin risotto with some of remaining broth if necessary).

RISOTTO WITH LEMON AND SHRIMP FOR TWO



Risotto with Lemon and Shrimp for Two image

This risotto with lemon and shrimp has simple yet elegant flavors. Traditionally, risotto is made in large batches to feed a crowd, but here I'm breaking that tradition and showing you how to make it for exactly two people!

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

2 tablespoons olive oil
3/4 pound shrimp, peeled and deveined
1/2 cup diced onions
1 clove minced garlic
3/4 cup risotto or Arborio rice
1 heaping tablespoon lemon zest, plus juice of 1/2 lemon
1/3 cup white wine
3 1/2 cups chicken broth, or more as needed
Salt and ground black pepper

Steps:

  • In a heavy-bottom pot such as a Dutch-oven, add 1 tablespoon of olive oil and heat up over medium-high heat. Brown the shrimp on both sides without fully cooking them through, about 1 minute per side. Remove and set aside on a plate.
  • In the same pot, add the remaining tablespoon olive oil, then add the onions and garlic. Saute for 5 minutes, then add the risotto and cook, stirring gently, to toast it. Add the lemon zest and juice and turn the heat to medium; add the white wine. Continue stirring until most of the wine has cooked off, 5 to 7 minutes. Slowly add about 1/2 cup of chicken broth, and cook, stirring frequently, until the liquid has been absorbed; then add another 1/2 cup chicken broth. Continue doing so in this manner until the risotto is fully cooked through and the liquid has been completely absorbed. (You may need more or less than the 3 1/2 cups of chicken broth.)
  • Season with salt and pepper to taste, then add the shrimp back in. Toss to incorporate and cook until the shrimp are cooked all the way through, 2 to 3 minutes. Divide evenly into 2 bowls and serve!

LEMONY SHRIMP RISOTTO



Lemony Shrimp Risotto image

Risotto has a reputation for being hard to prepare but this recipe is relatively easy to prepare, and has a taste similar to shrimp scampi.

Provided by thedailygourmet

Time 35m

Yield 2

Number Of Ingredients 14

2 tablespoons butter, divided
½ medium shallot, minced
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ cup dry white wine, such as Pinot Grigio
1 cup Arborio rice
3 cups hot chicken broth
½ cup freshly grated Parmesan cheese
¼ cup whipping cream
1 tablespoon lemon juice, or more to taste
8 ounces large shrimp, peeled and deveined
1 teaspoon minced fresh parsley, or to taste
1 lemon, cut into wedges

Steps:

  • Heat 1 tablespoon butter in a large skillet over medium heat and add shallots and garlic. Cook until shallots are soft and translucent, 3 to 5 minutes. Season with salt and pepper. Pour in white wine and simmer until wine is reduced by half. Reduce heat to medium-low and stir in rice. Keep stirring until all the liquid has been absorbed.
  • Next add hot stock, 1/2 cup at a time, stirring frequently until liquid is absorbed. Continue this process, adding stock 1/2 cup at a time, stirring after each addition, until rice is al dente. You may not need the full 3 cups so test the rice after 20 minutes or when you've used 2 1/2 cups of the stock and adjust accordingly.
  • Turn heat to lowest setting and add Parmesan cheese, cream, and lemon juice. Stir until cheese has melted and everything has been incorporated. Adjust seasoning with salt and pepper and turn heat off.
  • Meanwhile, melt 1 tablespoon butter in a small skillet over medium heat and add shrimp. Cook until shrimp tails curl up, about 2 minutes. Be careful not to overcook.
  • To serve, spoon risotto into bowls, top with shrimp and garnish with fresh parsley and lemon wedge if desired.

Nutrition Facts : Calories 833.5 calories, Carbohydrate 90.9 g, Cholesterol 267.6 mg, Fat 30.2 g, Fiber 1.8 g, Protein 35.9 g, SaturatedFat 17.9 g, Sodium 2926.3 mg, Sugar 3.2 g

ASPARAGUS-AND-LEMON RISOTTO



Asparagus-and-Lemon Risotto image

Risotto is a great base for all kinds of vegetables. It's done when it has a loose consistency and ripples when spooned into a bowl.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 12

6 cups vegetable stock, preferably homemade
1/4 cup olive oil
1 small onion, finely chopped
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
1 cup thawed frozen peas
1 teaspoon grated lemon zest, plus more for garnish
2 tablespoons fresh lemon juice
1 cup chopped fresh flat-leaf parsley leaves
1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
Coarse salt and freshly ground pepper

Steps:

  • Bring stock to a simmer in a medium saucepan.
  • Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
  • Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
  • Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

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