Lemon Risotto w/Shrimp
Lemon Risotto w/Shrimp
- 16 oz Shrimp fresh, uncooked
- ½ tsp Cayenne Pepper
- ½ tsp Lemon Pepper Seasoning
- ½ tsp Garlic Powder
- 2 Lemon juiced
- 1 tsp Extra Virgin Olive Oil
- ½ Yellow Onion diced, (about ½ onion 150 grams)
- 1 cup Arborio Rice (200 grams)
- 6 cup Water
- 1 tsp Reduced Sodium Chicken Base
- 1 tbsp Unsalted Butter
- ¼ cup Dubliner Cheese freshly shredded, any white cheddar works (40 grams)
- 2 tbsp Fresh Parsley chopped
- First start by marinating the shrimp. Place the shrimp in a large bowl, season with cayenne pepper, lemon pepper, garlic powder, and juice from 1 1/2 lemons. (Saving the other half of the lemon for the risotto.) Toss everything together until the shrimp is evenly coated, then place the shrimp in the fridge.
- Pre-heat oven to 400°, line a baking sheet with tin foil and set aside. You will cook the shrimp on this try in the oven later.
- Now begin working on the risotto. Heat a large deep pan to medium heat. Add the oil and the onions to the pan once the pan is warm. Cook the onions for 5 minutes, stirring often to prevent burning.
- After 5 minutes add the arborio rice to the pan, cook for one minute to toast the rice a tiny bit. Stirring consistently.
- Add the chicken base in with rice and onions and then begin adding water. Start by adding 1 cup of water. With the temp at medium your water should begin simmering after only a few moments, if not turn the heat up. You want the water simmering the entire time.
- Stirring often keep an eye on the rice and the amount of water. Once the water is almost completely soaked into the rice/evaporated add another 1 cup of water. Do this for the first 4 cups of water: cooking 1 cup down completely, before adding each additional cup.
- After 4 cups pull your shrimp out of the fridge and arrange on your baking dish in an even layer. Cut your tablespoon of butter into smaller chucks and distribute those chucks around over top of the shrimp. Place the shrimp in the oven and cook 6-8 minutes until pink.
- Now back to the risotto. Continue adding the water one cup at a time until you have used up all 6 cups of water. By now your risotto should be cooked. If it is still not to the doneness you would like, add another cup of water.
- Once you have cooked down the last cup of water, add the cheese to the rice and stir in until completely incorporated. Then remove the risotto from the heat.
- By now your shrimp should be done. Remove the shrimp from the oven.
- Plate the risotto into your serving bowl, then arrange your shrimp on top of the risotto. Using a spoon, drizzle the juices remaining on the shrimp tray over the shrimp and the risotto. (TONS of flavor packed in those juices) Then sprinkle with the fresh parsley and enjoy!
Risotto is often looked at as a difficult recipe to create, but I say why? It’s just rice! If you have ever wanted to try making a risotto but have been nervous or scared, I invite you to try my lemon risotto and shrimp recipe. It is super easy to make and tastes amazing. When you’re putting together your meal plan, add these ingredients to your shopping list. If you are counting macros, check out my notes at the bottom for ways of adjusting the macros to fit your goals! A great recipe for meal prep!
Below outlines the Items In each macro group that are easily adjustable to meet your specific macros.
The butter and the cheese can easily be adjusted to reach your macro.
The rice can easily be adjusted to make changes to the carb macro.
Shrimp Is your source of protein for this recipe and can also be easily adjusted. I always recommend using fresh uncooked/not frozen shrimp whenever possible.
Yes. This recipe can be meal prepped and will last up to 6 days.
No this recipe Is not a good freezer prep
Leave a Comment