Lemony Shrimp and Risotto Recipe

 

I saw this recipe by Giada on the food network and had to make it.

  It was a hit every member of my family mentioned a couple times I like this-really good-success-a keeper!

 I tweaked it slightly I added an extra lemon-we Love lemons. I used large shrimp instead of extra large if you buy frozen in the bag it is a little cheaper.

 Then after I cooked the shrimp I cut them in half so they went a little further it nice to get a shrimp in more bites:) I added an extra /2 cup of broth.

 

 Lemony Shrimp and Risotto Recipe

 

 

 

 

Ingredients

• 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

Directions

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.