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Lemony Risotto With Shrimp

I love the refreshing burst of lemon in this dish, and it's a fantastic recipe to make when fresh corn is in season. Vibrant pink shrimp make it a colorful dish for entertaining. Serve with a mixed green salad for an easy, breezy dinner.
Ingredients
  Extra virgin olive oil 30 Milliliter (2 Tablespoon)
  Butter 5 Teaspoon, divided
  Finely chopped onion 250 Milliliter (1 Cup)
  Finely grated lemon zest 15 Milliliter (1 Tablespoon)
  Arborio rice 250 Milliliter (1 Cup)
  White wine 60 Milliliter (1/4 Cup)
  Chicken broth 750 Milliliter (3 Cups)
  Shrimp 12 Medium, , peeled and deveined
  Blanched corn kernels 250 Milliliter (Fresh Or Thawed Frozen, 1 Cup)
  Freshly squeezed lemon juice 45 Milliliter (3 Tablespoon)
  Freshly grated parmesan cheese 125 Milliliter (1/2 Cup)
  Ground black pepper To Taste
  Fine chopped parsley 1 Tablespoon (Use Fresh Ones)
  Lemon wedges 4
  Freshly grated parmesan cheese 1 Tablespoon
  Salt To Taste
Directions

1. Set the rice cooker for the Quick Cook or Regular cycle. When the bottom of the bowl gets hot, add oil and 1 tbsp (15 mL) butter and let butter melt. Sauté onion for about 3 minutes or until softened and translucent. Stir in lemon zest.
2. Stir in rice until completely coated. Sauté for about 4 minutes or until mostly translucent and only a dot of white remains. Stir in wine and cook for 3 to 4 minutes or until evaporated. Stir in broth. Close the lid and reset for the Porridge or Regular cycle. Set a timer for 20 minutes. Stir two or three times while the risotto is cooking.
3. When the timer sounds, fold in shrimp, corn and lemon juice. Set the timer for 5 minutes.
4. When the timer sounds, check to make sure risotto is al dente and shrimp are pink and opaque. If necessary, continue cooking, checking for doneness every 5 minutes. Fold in the remaining butter. Fold in Parmesan. Season to taste with salt and pepper. Serve immediately, garnished with parsley and lemon wedges. Serve additional Parmesan on the side.

Variation
Substitute 1 cup (250 mL) chopped grilled chicken for the shrimp, adding it with the Parmesan.

Tips
To blanch fresh corn kernels, bring a small saucepan of water to a boil over high heat. Add corn and boil for 1 to 2 minutes or until tender-crisp. Using a slotted spoon, transfer corn to a bowl of ice water and let cool completely. Drain.
Try using Meyer lemons for the juice and zest.

This risotto will hold on the Keep Warm cycle for about 1 hour, but you'll need to add 1⁄4 cup (60 mL) more broth for a creamy consistency. Wait until you're ready to serve before folding in the Parmesan, seasoning and garnishing.

• Medium to large rice cooker; fuzzy logic (preferred) or on/off

Excerpted from 300 Best Rice Cooker Recipes by Katie Chin © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Shrimp
Servings: 
4

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