Prepare to tantalize your taste buds with a restaurant-worthy dish that transforms ordinary ingredients into an extraordinary meal! This Lemony Shrimp Risotto with Broccoli is not just a recipe—it's a creamy, vibrant experience that will transport you straight to the sunny coastlines of Italy. Imagine perfectly cooked shrimp nestled in a luxurious, lemony risotto, with tender broccoli adding a delightful green crunch. Whether you're a seasoned home chef or a cooking novice, this recipe promises to impress and satisfy, making your dinner table the hottest reservation in town!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 cup broccoli florets
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup white wine
- Juice and zest of 1 lemon
- Parmesan cheese, for serving
- Salt and pepper, to taste
Instructions
- Begin by gathering all your ingredients: 1 lb of peeled and deveined shrimp, 1 cup of Arborio rice, 4 cups of chicken broth, 1 cup of broccoli florets, 1 diced onion, 2 minced garlic cloves, 1/2 cup of white wine, the juice and zest of 1 lemon, and Parmesan cheese for serving. Make sure you have salt and pepper ready for seasoning.
- In a medium saucepan, heat the chicken broth over low heat. Keep it warm on the stove as you prepare the risotto; this will help the rice cook evenly.
- In a large skillet or saucepan, add a tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 3-4 minutes until the onion becomes translucent.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Stir in the Arborio rice, allowing it to toast slightly in the oil for about 2 minutes. This step helps to enhance the flavor of the rice.
- Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice. This will take about 2-3 minutes.
- Once the wine is absorbed, begin adding the warm chicken broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 20 minutes.
- After about 15 minutes of cooking the rice, add the broccoli florets to the risotto. Stir well to incorporate them and allow them to cook with the rice.
- When the rice is al dente and creamy, remove the skillet from heat. Stir in the lemon juice and zest, seasoning with salt and pepper to taste. The lemon will add a fresh brightness to the dish.
- Finally, gently fold in the shrimp, allowing them to cook in the residual heat of the risotto for about 2-3 minutes, or until they turn pink and opaque.
- Serve the risotto hot, garnished with freshly grated Parmesan cheese. Enjoy your Lemony Shrimp Risotto with Broccoli!
Tips
- Rice Matters: Always use Arborio rice for authentic, creamy risotto. Its high starch content is key to achieving that signature rich texture.
- Warm Broth is Essential: Keep your chicken broth warm throughout cooking. Cold liquid will shock the rice and interrupt the cooking process.
- Patience is Your Secret Weapon: Risotto requires constant stirring and gradual liquid addition. This technique releases the rice's starches, creating that dreamy, creamy consistency.
- Don't Overcook the Shrimp: They cook quickly! Add them at the end and let the residual heat finish the cooking to prevent rubbery texture.
- Lemon Zest Trick: Add lemon zest just before serving to maintain its bright, fresh flavor and aromatic oils.
- Cheese Finale: Use freshly grated Parmesan for the best flavor and melt-in-your-mouth finish.
Nutrition Facts
Calories: 430kcal
Carbohydrates: 55g
Protein: 28g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 180mg
