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Lemon Shrimp Risotto Recipe

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This recipe for Lemon Shrimp Risotto, by , is from The Hudson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynne Hudson
Added: Monday, October 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 oz olive oil,
1/2 C onion,
2 oz. white wine,
3 oz butter,
2 T each lemon juice and zest,
2 C Arborio rice,
6 C low sodium chicken broth (shrimp broth may be substituted),
3 oz fresh Parmesan, grated,
1/2 bunch parsley,
1 lb small to medium shrimp

Directions:
Directions:
Dice onion and saute in half of olive oil. Deglaze with white wine.

Add rice and herbs, stirring until moist and thoroughly mixed.

Add 1 C broth and stir occasionally until it is mostly absorbed. Keep adding broth 1 C at a time. Rice is done when it is soft on the outside with a bit of resistance at the center.

Stir in butter, zest, and grated Parmesan. Set aside to do shrimp.

Heat remaining olive oil in skillet. Add shrimp and cook for about 3 minutes until shrimp turn pink. Sprinkle with lemon juice and salt and pepper to taste. Garnish with chopped parsley.

Put risotto in large shallow serving dish. Spread shrimp over the risotto and serve immediately.


Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You can deglaze the shrimp with some dry sherry, if desired.

 

 

 

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