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Lemony Shrimp Risotto with Broccoli

This is a great, company-worthy meal that makes an instant dinner party pretty much straight from the pantry and freezer (so you can always have these ingredients on hand). If you’re serving some vegetarians, as I always am, you can cook the shrimp in a separate pan and then when you’re ready to serve, just arrange it on top of part of the risotto, as I’ve done in the photos.

Ingredients

  • 3 tablespoons butter, divided
  • 2 garlic cloves, chopped
  • 8 ounces small wild shrimp, peeled, cleaned and defrosted if frozen*
  • Juice of 1 lemon, divided
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 1 teaspoon salt, divided
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine that you like to drink
  • 4 cups good vegetable broth**
  • 10 ounces chopped frozen broccoli, defrosted (or cooked lightly in the microwave)
  • 1/2 cup grated parmesan or pecorino cheese
  • 1/4 cup chopped flat-leaf parsley
  • Freshly ground black pepper

Instructions

  • In a 12-inch nonstick pan or shallow Dutch oven, melt 1 tablespoon butter over medium-high heat. Add garlic and cook, stirring, for 30 seconds to a minute, until very fragrant but not browned. Add shrimp to pan in a single layer. Cook for about a minute on one side, until opaque, then flip and heat the other side until just cooked through. Remove from pan, sprinkle with about 1/3 of the lemon juice, and reserve.
  • Heat the remaining 2 tablespoons butter and the olive oil over medium-high in the same pan. Add onion and 1/2 teaspoon of the salt and cook, stirring occasionally, until softened, about 5 minutes. Add rice, stir well to coat with butter and oil, and cook for a minute. Pour in wine and stir to incorporate. Simmer, stirring frequently, until almost evaporated. Then add broth by the cupful, continuing to stir frequently and adding more as it absorbs. Add the remaining 1/2 teaspoon salt during this process. Stir in broccoli as you add the last cup of broth. Stop cooking when there’s still a bit of thick broth remaining and the rice is tender but with the tiniest bite in the center of the grain.
  • Remove from heat, stir in remaining lemon juice and grated cheese and taste for seasoning. Arrange shrimp overtop, sprinkle with parsley and a little freshly ground black pepper, and serve with the rest of that bottle of wine.
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    Recipe Notes

  • *I’ve been loving the 51-60 count Whole Catch Key West wild shrimp from the Whole Foods freezer section, which comes already peeled and deveined.
  • **Or use seafood or chicken broth if you like.
  • © 2016 Umami Girl. All rights reserved.
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