4.7
(3)
Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
In a heavy-bottom pot such as a Dutch-oven, add 1 tablespoon of olive oil and heat up over medium-high heat. Brown the shrimp on both sides without fully cooking them through, about 1 minute per side. Remove and set aside on a plate.
Step 2
In the same pot, add the remaining tablespoon olive oil, then add the onions and garlic. Saute for 5 minutes, then add the risotto and cook, stirring gently, to toast it. Add the lemon zest and juice and turn the heat to medium; add the white wine. Continue stirring until most of the wine has cooked off, 5 to 7 minutes. Slowly add about 1/2 cup of chicken broth, and cook, stirring frequently, until the liquid has been absorbed; then add another 1/2 cup chicken broth. Continue doing so in this manner until the risotto is fully cooked through and the liquid has been completely absorbed. (You may need more or less than the 3 1/2 cups of chicken broth.)
Step 3
Season with salt and pepper to taste, then add the shrimp back in. Toss to incorporate and cook until the shrimp are cooked all the way through, 2 to 3 minutes. Divide evenly into 2 bowls and serve!
Your folders
acouplecooks.com
4.0
(57)
20 minutes
Your folders
eatingwell.com
5.0
(2)
Your folders
giadzy.com
35 minutes
Your folders
dessertfortwo.com
4.5
(12)
30 minutes
Your folders
cooking.nytimes.com
4.0
(52)
Your folders
forkinthekitchen.com
5.0
(14)
12 minutes
Your folders
hautemarketbags.com
4.0
(342)
Your folders
dessertfortwo.com
4.5
(105)
20 minutes
Your folders
177milkstreet.com
45 minutes
Your folders
tasteofhome.com
5.0
(2)
15 minutes
Your folders
tasteofhome.com
5.0
(2)
15 minutes
Your folders
foodnetwork.com
4.6
(20)
35 minutes
Your folders
thepioneerwoman.com
5.0
(1)
30 minutes
Your folders
americastestkitchen.com
4.5
(133)
Your folders
budgetbytes.com
4.6
(8)
35 minutes
Your folders
bhg.com
3.0
(19)
Your folders
seriouseats.com
5.0
(3)
Your folders
seriouseats.com
Your folders
staysnatched.com
4.9
(29)
15 minutes