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Lemon and Mushroom Risotto with Oven Roasted Shrimp
Recipe

18 INGREDIENTS • 11 STEPS • 45MINS

Lemon and Mushroom Risotto with Oven Roasted Shrimp

5.0
1 rating
Once you make this Lemon and Mushroom Risotto once, you'll be making it over and over again! Make sure to zest the lemon before you juice it- it's much easier to zest a whole lemon.
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Lemon and Mushroom Risotto with Oven Roasted Shrimp
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Cooking with Tovia
Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
http://cheftovia.blogspot.com/
Once you make this Lemon and Mushroom Risotto once, you'll be making it over and over again! Make sure to zest the lemon before you juice it- it's much easier to zest a whole lemon.
45MINS
Total Time
$3.26
Cost Per Serving
Ingredients
Servings
4
US / Metric
Butter
1 Tbsp
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Mushroom
1 cup
Mushroom, diced
Chicken Stock
3 cups
Chicken Stock
or Vegetable Stock
Yellow Onion
1/2
Yellow Onion, finely chopped
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Kosher Salt
to taste
Garlic
1 clove
Garlic, minced
White Wine
1/4 cup
White Wine
Lemon
1 1/4
Lemons, zested, freshly squeezed
zest from 1 lemon plus 1/4 cup juice per 4 servings
Parmigiano-Reggiano
1/4 cup
Parmigiano-Reggiano, freshly grated
Kosher Salt
1/2 tsp
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Olive Oil
1/2 Tbsp
Fresh Parsley
to taste
Fresh Parsley, finely chopped
Nutrition Per Serving
VIEW ALL
Calories
473
Fat
14.6 g
Protein
32.5 g
Carbs
52.3 g
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Lemon and Mushroom Risotto with Oven Roasted Shrimp
Save
author_avatar
Cooking with Tovia
Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
http://cheftovia.blogspot.com/
Cooking InstructionsHide images
step 1
Into a mixing bowl, add Medium Shrimp (1 lb), Olive Oil (1/2 Tbsp), Kosher Salt (1/2 tsp), Ground Black Pepper (1 tsp), and Crushed Red Pepper Flakes (1/4 tsp). Mix to coat. Set aside.
step 2
Preheat oven to 450 degrees F (232 degrees C).
step 2 Preheat oven to 450 degrees F (232 degrees C).
step 3
Into a 10-inch cast iron skillet over medium heat, add Butter (1 Tbsp) and Extra-Virgin Olive Oil (1 Tbsp). Once butter is melted, add Yellow Onion (1/2). Cook until translucent, about 1 minute.
step 4
Add Mushroom (1 cup). Cook for another 1-2 minutes.
step 5
Add Garlic (1 clove). Cook for 30 seconds.
step 5 Add Garlic (1 clove). Cook for 30 seconds.
step 6
Add Arborio Rice (1 cup) and stir to combine. Cook for 2 minutes, stirring often.
step 7
Add White Wine (1/4 cup) and juice from Lemons (1 1/4). Stir gently until liquids have been absorbed.
step 8
Slowly add half of the Chicken Stock (3 cups). Once almost all of the stock has been absorbed, add the rest in three batches, waiting until absorbed before adding more. Cook, stirring often, until all of the stock has been incorporated. The entire process will take 25-30 minutes.
step 9
When risotto is close to done, spread the shrimp onto a baking tray lined with parchment paper. Bake for 6-7 minutes.
step 10
Season risotto with Freshly Ground Black Pepper (to taste) and Kosher Salt (to taste). Add zest from 1 Lemon and Parmigiano-Reggiano (1/4 cup). Stir.
step 11
Serve the shrimp over a bed of risotto, with a slice of lemon on the side. Garnish with Fresh Parsley (to taste).
Tags
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Lunch
Date Night
Dinner
Italian
Seafood
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