¼cup Dubliner Cheesefreshly shredded, any white cheddar works (40 grams)
2tbspFresh Parsleychopped
Instructions
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!
Macro Nutrition
Nutrition Facts
Lemon Risotto w/Shrimp
Amount Per Serving
Calories 489Calories from Fat 83
% Daily Value*
Fat 9.2g14%
Saturated Fat 4.6g29%
Trans Fat 0g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 1.6g
Cholesterol 253.4mg84%
Sodium 599.4mg26%
Potassium 552.7mg16%
Carbohydrates 61.2g20%
Fiber 3.7g15%
Sugar 4.8g5%
Protein 42.7g85%
Vitamin A 20IU0%
Vitamin C 45.7mg55%
Calcium 25.4mg3%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.