Mohamed Shili Ina Garten Lemony Shrimp and Risotto is a delicious dish that brings together the zestiness of lemon, the succulence of shrimp, and the creaminess of Arborio rice. The shrimp are seasoned and cooked to perfection, while the risotto is infused with lemon juice and zest, adding a bright and tangy flavor to the dish.
To make this Shrimp and Risotto Ina Garten’s starts with sautéing shrimp in olive oil, followed by cooking fennel and onions in the same pan. Arborio rice is then added and cooked with white wine, chicken broth, and lemon elements. The dish is simmered until the rice is tender but still has some bite. Finally, the wilted arugula and the cooked shrimp are stirred in, completing this luxurious main course that’s perfect for special occasions.
Ina Garten Shrimp Risotto Ingredients
- 5 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound extra-large shrimp, peeled and deveined
- 1 small fennel bulb, chopped (about 1 cup)
- 1 small onion, chopped (about 1 cup)
- 1 large clove of garlic, smashed, peeled, and chopped
- 1 cup Arborio rice (about 6 1/2 ounces)
- 1/4 cup dry white wine
- 3 cups low-sodium chicken broth, plus extra as needed
- 1/4 cup fresh lemon juice (from 1 large lemon)
- Zest of 1 large lemon
- 3 cups arugula
How To Make Ina Garten Shrimp Risotto
- Prepare the Shrimp: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the shrimp, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until the shrimp turn opaque, about 3 minutes. Remove and set aside.
- Cook the Veggies: In the same pan, add the remaining 3 tablespoons of olive oil. Add fennel and onions, and cook until tender, about 4 minutes. Add garlic and cook for another 30 seconds.
- Start the Risotto: Add Arborio rice to the pan and stir well. Pour in the dry white wine and cook until it’s absorbed, stirring often.
- Add Liquids and Season: Pour in chicken broth, lemon juice, lemon zest, remaining salt, and pepper. Bring to a boil, then reduce heat to medium-low. Simmer until the rice is tender but still has some bite, stirring often, about 13-14 minutes.
- Final Touches: Stir in arugula until it wilts. Add back the cooked shrimp. Add extra broth if needed to make the risotto creamy. Serve in shallow soup bowls.
What To Serve With Shrimp Risotto
For a well-rounded meal, consider serving your shrimp risotto with a side salad like a Green Bean Salad or an Sweet Potato Salad. These salads offer a fresh and crunchy contrast to the creamy risotto.
Other side dish options include Spicy Mango Salad, Frog Eye Salad and Pioneer Woman Pea Salad.
How To Store Shrimp Risotto
In The Fridge:
To store leftover shrimp risotto in the fridge, place it in an airtight container. Make sure the lid is securely fastened to keep the dish fresh. The risotto can be stored this way for up to 2-3 days.
In The Freezer:
If you want to store the shrimp risotto for a longer period, use a freezer-safe container or a ziplock bag. Make sure it’s sealed tightly to prevent freezer burn. The risotto can be stored in the freezer for up to one month.
How To Reheat Shrimp Risotto
To reheat shrimp risotto, you have two options. For a quick method, use the microwave. Place the risotto in a microwave-safe dish, cover it, and heat for 2-3 minutes, stirring halfway through. Alternatively, you can use the stovetop. Put the risotto in a saucepan, add a small amount of chicken broth or water, and warm it over low heat while stirring occasionally.
Check out More Recipes From Ina Garten:
Ina Garten Shrimp Risotto
Description
Ina Garten Lemony Shrimp and Risotto is a delicious dish that brings together the zestiness of lemon, the succulence of shrimp, and the creaminess of Arborio rice. The shrimp are seasoned and cooked to perfection, while the risotto is infused with lemon juice and zest, adding a bright and tangy flavor to the dish.
Ina Garten Shrimp Risotto Ingredients
How To Make Ina Garten Shrimp Risotto
- Prepare the Shrimp: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the shrimp, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until the shrimp turn opaque, about 3 minutes. Remove and set aside.
- Cook the Veggies: In the same pan, add the remaining 3 tablespoons of olive oil. Add fennel and onions, and cook until tender, about 4 minutes. Add garlic and cook for another 30 seconds.
- Start the Risotto: Add Arborio rice to the pan and stir well. Pour in the dry white wine and cook until it’s absorbed, stirring often.
- Add Liquids and Season: Pour in chicken broth, lemon juice, lemon zest, remaining salt, and pepper. Bring to a boil, then reduce heat to medium-low. Simmer until the rice is tender but still has some bite, stirring often, about 13-14 minutes.
- Final Touches: Stir in arugula until it wilts. Add back the cooked shrimp. Add extra broth if needed to make the risotto creamy. Serve in shallow soup bowls.
