Try this Lemony Shrimp Risotto recipe, or contribute your own.
Suggest a better description1. Wash and dry all produce. Preheat oven to 400 degrees. Add stock concentrate and 4 cups water to a small pot and bring to a simmer over low heat. Halve, peel, and finely dice onion. Cut zucchini into ½-inch cubes. Mince or grate garlic. Zest lemon until you have ½ tsp zest, then cut into halves.
2. Toss zucchini on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, about 20 minutes, tossing halfway through.
3. Meanwhile, melt 1 TBSP butter in a large pan over medium heat. Add onion and garlic and cook, tossing, until softened, 5-6 minutes. Season with salt and pepper. Add rice and toss until grains are translucent, 1-2 minutes. Add entire bunch of thyme to pan.
4. Stir stock from small pot into pan ½ cup at a time, stirring after each addition. Allow rice to absorb most of the stock before adding more. Continue until all stock is used and rice is nearly al dente, about 25 minutes—risotto should be thick but not stiff and grains should have a little bite to them. Remove and discard thyme bunch (some leaves will have fallen off).
5. Stir shrimp and Parmesan into risotto in pan. Cook until shrimp is completely opaque, 5-6 minutes. Stir in lemon zest and a few squeezes of lemon juice (to taste). Season with salt and pepper.
6. Divide risotto between bowls. Top with zucchini and serve.
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Serving Size: 1 Serving (904g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1172 | ||
Calories from Fat: 194 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.6g | 29 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 466.9mg | 144 % | |
Sodium 631.4mg | 22 % | |
Potassium 1591.9mg | 42 % | |
Total Carbohydrate 172g | 51 % | |
Dietary Fiber 16.6g | 67 % | |
Sugars, other 155.4g | ||
Protein 77.2g | 110 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1172
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