Lemon Shrimp Risotto & Arugula 🇮🇹 Love this dish around the holidays ❄️ Recipe below👇🏼
Come join me in the kitchen for a delicious lemon shrimp and risotto! I’m cooking up some olive oil, fresh garlic, onions, fennel, onion powder, salt, and pepper to make this dish a hit. Get ready to enjoy this tasty and flavorful dish! ❤️
👩🍳 Watch the full cooking video: Use link in bio ❯ YouTube Series, Episode 9
Lemon Shrimp Risotto & Arugula Recipe:
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4-6 People
Ingredients:
2 tablespoons kosher salt
1/2 teaspoon pepper
1 lb. extra large shrimp (cleaned and deveined)
1 small fennel bulb chopped 1 cup
1 small onion chopped 1 cup
1 large garlic clove peeled and chopped
1 cup arborio rice 6 1/2 oz
1/4 cup dry white wine
3 cups of low sodium organic chicken broth (plus extra if needed)
1/4 cup fresh lemon juice (one large lemon freshly squeezed)
3 cups arugula
Directions:
Place 2 tablespoons of olive oil in a heavy large saucepan, sauté shrimp with chopped fennel, 1/2 teaspoon salt and 1/4 cup of pepper. Remove only the shrimp and transfer to plate. Add 3 tablespoons of olive oil to pan, cook for 4 minutes until tender. Add wine, broth, lemon juice, stirring often. Reduce heat and bring to boil medium to low heat. Simmer until rice is tender and risotto is creamy. Stir often 13-14 minutes. Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp, mix in additional broth 1/4 cup at a time until risotto is creamy. Spoon risotto into shallow soup bowls. “Serve hot”
Buon Appetito!
#antoinettesitaliankitchen #lemonrisotto #italianfood #shrimp #oliveoil #freshgarlic #fennel #onions #delicious #yummyfood
