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RECIPE
19 INGREDIENTS11 STEPS45MIN

Lemon and Mushroom Risotto with Oven Roasted Shrimp

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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.
45MIN
Total Time

Cooking with Tovia

Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 Tbsp
1 Tbsp
Extra-Virgin Olive Oil
1 cup
Mushrooms , diced
3 cups
Chicken Stock
or Vegetable Stock
1/2
Yellow Onion , finely chopped
to taste
Freshly Ground Black Pepper
to taste
1 clove
Garlic , minced
1/4 cup
White Wine
1/4 cup
Lemon Juice , freshly squeezed
about 2 lemons
1
just the zest
1/4 cup
Parmigiano-Reggiano , freshly grated
1/2 tsp
1/4 tsp
Crushed Red Pepper Flakes
1/2 Tbsp
to taste
Fresh Parsley , finely chopped

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Nutrition Per Serving

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CALORIES
437
FAT
12.4 g
PROTEIN
32.3 g
CARBS
49.1 g

Cooking Instructions

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Step 1
Into a mixing bowl, add Medium Shrimp (1 pound), Olive Oil (1 1/2 teaspoon), Kosher Salt (1/2 teaspoon), Ground Black Pepper (1 teaspoon), and Crushed Red Pepper Flakes (1/4 teaspoon). Mix to coat. Set aside.
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 tablespoon) and Extra-Virgin Olive Oil (1 tablespoon). 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 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 Lemon Juice (1/4 cup). Stir gently until liquids have been absorbed.
Step 8
Slowly add half of the Chicken Stock (3 cup). 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 the Lemon (1) and Parmigiano-Reggiano (4 tablespoon). 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).

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Nutrition Per Serving
Calories
437
% Daily Value*
Fat
12.4 g
16%
Saturated Fat
4.0 g
20%
Trans Fat
0.0 g
--
Cholesterol
310.9 mg
104%
Carbohydrates
49.1 g
18%
Fiber
2.9 g
10%
Sugars
5.9 g
--
Protein
32.3 g
65%
Sodium
1017.4 mg
44%
Vitamin D
0.1 µg
0%
Calcium
186.3 mg
14%
Iron
1.2 mg
7%
Potassium
162.0 mg
3%
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