Lemony Shrimp and Arugula Risotto

Serves

If you like risotto, try this elegant, satisfying recipe based on our flavorful Shrimp Stock and enlivened with preserved lemon and peppery arugula. If you don't want to make shrimp stock, substitute bottled clam juice or fish stock.

If you purchase shrimp often, freeze the shells for making stock later. You'll be surprised at the flavor this stock will add to risotto and pasta dishes.

Preserved lemons are a versatile condiment that can be used in much the same way as lemon zest; look for them in gourmet specialty stores or online. (They're incredibly simple to make at home, but the process takes some time!)


Ingredients

3 tablespoons unsalted butter
1/3 cup shallots (finely minced)
1 1/2 cups Arborio or Carnaroli rice
1 cup dry white wine
4 cups shrimp stock (or clam juice, heated)
1 pound raw, shelled and deveined shrimp (preferably size U16-20)
1 tablespoon fresh lemon juice
1 teaspoon finely minced preserved lemon (or grated lemon zest)
2 cups Earthbound Farm Organic Baby Arugula
1/4 cup fresh Italian parsley (minced)


Directions

Melt the butter over medium-low heat in a large skillet and add the shallots. Cook, stirring frequently, until the shallots are soft, about 5 minutes.

Add the rice and raise the heat to medium. Cook, stirring to coat the grains with the butter, until the rice is hot to the touch, about 4 minutes. Add the wine and cook, stirring continually, until the wine has evaporated.

Begin to add the hot stock in 1/2-cup increments, cooking slowly and stirring frequently until the liquid is absorbed before adding the next 1/2 cup. Don't allow the mixture to boil; cooking should be done at a simmer. Cook until the risotto is al dente; it should be slightly soupy, and the grains of rice should retain some firmness at this stage. If you need more liquid, add extra stock or water.

Add the shrimp to the risotto and cook, stirring frequently, until they are cooked through. Stir in 1 tablespoon of lemon juice, the preserved lemon and the arugula, and cook until the arugula has wilted. Season with salt and pepper to taste, and add more lemon juice as desired.

Divide the risotto among heated bowls and sprinkle each serving with some of the parsley. Serve hot.

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