Risotto with Lemon and Shrimp

By: Chop Secrets

Risotto with Lemon and Shrimp
cuisine icon Cuisine
Italian
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Sauté
cuisine icon Keywords
30-60 min, 6 servings, arborio rice, butter, chicken broth, chopped parsley and lemon slices for serving, contributed, cook 50 min, corn kernels, dinner, grated parmesan cheese, italian, lemon, main course, medium, olive oil, prep 10 min, risotto recipe, sauté, shallot, shrimp, white wine, zest plus recipes

prep icon Prep Time
10 min
cook icon Cook Time
50 min

serving icon Servings
6 servings
Ingredients
  • 2 tbsp olive oil
  • 1 shallot
  • 1 lemon
  • 1 cup Arborio rice
  • 1/4 cup white wine
  • 3 cups chicken broth
  • 1 lb Shrimp
  • 1 cup Corn kernels
  • 2 tbsp butter
  • 1/2 cup grated parmesan cheese
  • Chopped parsley and lemon slices for serving
Instructions
  • Add olive oil to the pot. Using the display panel, press the SAUTE program, adjust to HI, then press START. 
  • When oil is hot, add shallots. Cook and stir 2 minutes until starting to soften. 
  • Add lemon zest and risotto. Cook and stir 3-4 minutes.
  • Add white wine, cook and stir 1-2 minutes, then add broth and stir to combine. Press CANCEL.
  • Close the lid.
  • Using the display panel press the RISOTTO Smart Program, then press START.
  • When the Smart Program completes, press CANCEL, then press the lid release on the lid handle down, then carefully open the lid. 
  • Add the shrimp, corn and lemon juice and stir to combine. Close the lid and select KEEP WARM and adjust to HI. After 10 minutes, check shrimp for desired doneness (they should be pink and opaque).
  • When shrimp are done, fold in butter and parmesan cheese and stir until melted. Season to taste. 
  • Garnish with chopped parsley and lemon slices and serve hot.
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