Ingredients
Scale
- 1 cup Arborio rice
- 1 lb shrimp, peeled and deveined
- 4 cups chicken or vegetable broth
- 1/2 cup white grape juice or extra broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a saucepan, heat the broth and keep it warm over low heat.
- In a large skillet, heat olive oil and butter over medium heat. Add the onion and garlic, sauté until translucent.
- Add the Arborio rice to the skillet, stirring for about 2 minutes until lightly toasted.
- Pour in the liquid (white grape juice or extra broth) and cook until absorbed.
- Gradually add the warm broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- When the rice is creamy and al dente, stir in the shrimp, lemon juice, and zest. Cook until the shrimp are pink and cooked through.
- Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
Serve hot for the best texture; leftovers reheat well with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg