Ingredients and Weight:
- Arborio rice: 1 pound (450 grams)
- Olive oil: 1/4 cup (60 ml)
- Yellow onion, finely chopped: 1 large
- Garlic, minced: 4 cloves
- White wine (optional): 1 cup (240 ml)
- Chicken or vegetable broth: 4 cups (960 ml)
- Cooked shrimp: 1 pound (450 grams)
- Parmesan cheese, grated: 1/2 cup (60 grams)
- Butter: 1/4 cup (60 grams)
- Lemon juice: 1/4 cup (60 ml)
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Difficulty Level: 2 (moderate)
Preparation Method Steps:
- In a large saucepan over medium heat, heat the olive oil.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute more.
- Stir in the rice and cook for 2 minutes, stirring constantly.
- Deglaze the pan with white wine (if using), then let it evaporate.
- Add the chicken or vegetable broth one cup at a time, stirring constantly.
- Cook until the rice is tender and al dente, about 18-22 minutes.
- Stir in the shrimp, Parmesan cheese, butter, and lemon juice.
- Season with salt and pepper to taste.
Nutritional Information:
- Calories: 450 per serving
- Protein: 25 grams
- Carbohydrates: 60 grams
- Fat: 15 grams
Dish Characteristics:
- Creamy and savory with a rich seafood flavor.
- Al dente rice texture provides a slight bite.
- Bright citrus notes balance the richness of the dish.
User Comments:
- "This shrimp risotto was absolutely delicious! The flavors were perfect and the rice was cooked to perfection."
- "I love how easy this dish was to make. It's perfect for a special occasion or a casual dinner."
- "The combination of shrimp and lemon is a winner. This risotto is sure to become a family favorite."
Special Precautions and Tips:
- Use a wide saucepan to allow the rice to cook evenly.
- Stir the risotto constantly to prevent it from sticking or burning.
- If the risotto becomes too thick, add more broth 1/4 cup at a time.
- If you don't have white wine, you can omit it or use extra lemon juice instead.
