Description
Ina Garten’s shrimp risotto delivers creamy Arborio rice perfection with succulent seafood and rich parmesan. Coastal Italian comfort emerges through each luxurious spoonful, inviting souls to savor Mediterranean culinary elegance.
Ingredients
Scale
Seafood:
- 1 pound extra-large shrimp, peeled and deveined
Vegetables and Aromatics:
- 1 small fennel bulb, chopped (about 1 cup)
- 1 small onion, chopped (about 1 cup)
- 1 large clove of garlic, smashed, peeled, and chopped
- 3 cups arugula
Pantry and Seasoning Ingredients:
- 5 tablespoons (75 milliliters) extra-virgin olive oil
- 1 cup (180 grams) Arborio rice (about 6 ½ ounces)
- ¼ cup (60 milliliters) dry white wine
- 3 cups (720 milliliters) low-sodium chicken broth, plus extra as needed
- ¼ cup (60 milliliters) fresh lemon juice (from 1 large lemon)
- Zest of 1 large lemon
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Warm 2 tablespoons (30 milliliters) of olive oil in a generously sized saucepan over medium heat. Introduce the shrimp, seasoning with 1/2 teaspoon (2.5 grams) salt and 1/4 teaspoon (1.25 grams) black pepper. Sauté until the shrimp transform to an opaque hue, approximately 3 minutes. Transfer the cooked shrimp to a separate plate.
- Using the identical pan, incorporate the remaining 3 tablespoons (45 milliliters) of olive oil. Introduce fennel and onions, allowing them to soften and become translucent, roughly 4 minutes. Incorporate minced garlic and continue cooking for an additional 30 seconds to release its aromatic essence.
- Carefully fold the Arborio rice into the vegetable mixture, ensuring each grain is coated with the fragrant oil. Deglaze the pan by pouring in the dry white wine, stirring consistently until the liquid is completely absorbed.
- Gradually introduce chicken broth, fresh lemon juice, lemon zest, and the remaining salt and pepper. Elevate the temperature to create a gentle boil, then reduce the heat to a low-medium setting. Allow the risotto to simmer, stirring frequently, until the rice reaches a perfect al dente texture – tender yet maintaining a slight resistance, approximately 13-14 minutes.
- Gently fold the arugula into the risotto, letting it wilt and integrate with the creamy rice. Reintroduce the previously cooked shrimp, ensuring they are evenly distributed. If the consistency appears too thick, incorporate additional broth to achieve a luxuriously creamy texture. Serve immediately in shallow, wide-rimmed bowls.
Notes
- Pick fresh, plump shrimp with a firm, translucent look to guarantee the best flavor and texture in your risotto.
- Select Arborio rice for its magical ability to create that signature creamy, luxurious consistency every risotto dreams of.
- Splash in dry white wine to unlock deeper flavor dimensions and add a sophisticated culinary complexity.
- Chop fennel to introduce a subtle, sweet anise undertone that dances perfectly with seafood’s delicate essence.
- Scatter fresh arugula on top for a zesty, peppery kick that brightens the entire dish and provides a gorgeous green contrast.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 457 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 170 mg