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Lemon Shrimp Risotto
Recipes
Lemon Shrimp Risotto
4 servings
35 minutes total

Ingredients

  • 1 tablespoon unsalted butter
  • 3 cloves garlic
  • 1 cup frozen seasoning blend (diced onions, bell peppers, celery)
  • 3 tablespoons diced pimientos
  • 1 cup risotto rice
  • 2 ½ cups reduced-sodium chicken broth
  • ¼ teaspoon saffron threads
  • 1 lb cooked shrimp, tails off and thawed if needed
  • 1 lemon, for juice

Steps

    1. Preheat large saucepan on medium-high 2–3 minutes. Place butter in pan; swirl to coat. Crush garlic cloves, using garlic press, into pan. Stir in seasoning blend and pimientos; cook 3 minutes, stirring occasionally, or until onions begin to soften.
    2. Stir in risotto; cook 2 minutes, stirring often. Stir in broth and saffron; cover and bring to boil for 5 minutes, stirring occasionally.
    3. Reduce heat to low; simmer 5 minutes, stirring occasionally, or until tender. Meanwhile, pat shrimp dry.
    4. Stir shrimp into risotto. Squeeze juice of one-half lemon into risotto; cover and remove from heat. Let stand 5 minutes or until all liquid is absorbed. Stir and serve.

Amount per ¼ recipe serving: Calories 360, Total Fat 6g, Sat Fat 2g, Trans Fat 0g, Chol 220mg, Sodium 570mg, Total Carb 40g, Fiber 1g, Sugars 2g, Protein 29g, Calc 8%, Vitamin A 10%, Vitamin C 30%, Iron 25%