Lemon Risotto with Chile-Garlic Shrimp
This lemon risotto, adapted from Bill Granger, is studded with spicy garlic shrimp and is bright with citrus and loaded with sautéed shrimp for a healthy dish that's still quite rich and satisfying. No wine, no cream.
Ingredients
- 6 cups homemade chicken stock or low-sodium chicken broth
- 3 tablespoons olive oil
- 1 small onion, finely chopped
- 1 teaspoon sea salt, plus more for the shrimp
- 4 tablespoons (2 ounces) unsalted butter
- 1 1/2 cups Arborio rice, or Carnaroli or Vialone Nano
- grated zest from 1 lemon
- 1 tablespoon lemon juice
- freshly ground black pepper
- 2 small red chiles
- 2 garlic cloves
- 20 large or extra-large shrimp, shelled with tails intact, and deveined (reserve the shells to enrich the stock)
- salt
- 1/4 cup roughly chopped flat-leaf parsley
- lemon wedges, for serving
Instructions
- Bring the 6 cups homemade chicken stock or low-sodium chicken broth to a boil in a large saucepan. Reduce the heat and keep it at a simmer.
- Drizzle 1 tablespoon olive oil in a large skillet over medium heat. Dump in the 1 small onion, 1 teaspoon sea salt, and 2 tablespoons unsalted butter. Cook, stirring frequently, until the onions are translucent, 3 to 5 minutes.
- Add the 1 1/2 cups Arborio rice and stir for 1 to 2 minutes, or until the rice is well coated.
- Gradually add the simmering stock to the rice, 1 cup at a time, stirring frequently, making sure the stock is absorbed before you add more, about 20 minutes. The risotto should be al dente and creamy.
- Slide the saucepan off the heat and stir in the remaining 2 tablespoons butter, grated zest from 1 lemon, 1 tablespoon lemon juice, and freshly ground black pepper to taste. Cover and let sit for 3 minutes for the flavors to develop.
- In a mortar and pestle, pound the 2 small red chiles and 2 garlic cloves into a paste.
☞ TESTER TIP: If you don't have a mortar, you can whiz the chiles and garlic in a mini-chop or with an immersion blender. Add a splash of stock to help it emulsify, if needed.
- Heat the remaining 2 tablespoons of the oil in a skillet over medium-high heat until hot but not smoking. Season the 20 large or extra-large shrimp with salt and pepper. Cook, shaking the pan, until the shrimp are just opaque, about 2 minutes. Then add the chile-garlic paste and cook for 1 minute. Remove from the heat.
- Stir the risotto and divide it among 4 warm bowls. Toss the shrimp with the 1/4 cup roughly chopped flat-leaf parsley and then spoon them over the risotto. Serve with lemon wedges.
Nutrition
Serving: 1portion | Calories: 548kcal | Carbohydrates: 68g | Protein: 14g | Fat: 25g | Saturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 38mg | Sodium: 724mg | Fiber: 3g | Sugar: 3g