Creamy Lemon Shrimp Risotto

prep time:: 50 null
total time:: 1 hr 45 min

Makes 4

Combining creamy arborio rice, rich white wine, buttery spinach, tangy lemon and lightly seasoned shrimp creates a beautiful array of tastes and colors in this elegant dish. Risotto, although involving several steps, is actually very easy to prepare and requires few ingredients.

ingredients

2 cups broth, preferably fish stock or vegetable stock
2 cups chopped spinach
1/2 cup plus 1/4 cup lemon juice
1 T. plus 1 t. sea salt, plus more to taste
2 T. olive oil, divided
1 pound medium shrimp, peeled and deveined
1/2 cup chopped onions
1 cup Arborio rice
1/2 cup white wine
1 T. dairy-free soy margarine or cream cheese (optional)
Fresh dill or parsley (optional)
Lemon zest, for garnish
Black pepper, to taste

directions

1
1. In a medium-sized stockpot over medium heat, bring the broth to a simmer and cover. In a small bowl, toss the spinach, 1/4 cup lemon juice and 1 t. of the salt. Set aside.
2
2. In a heavy bottomed saucepan, heat 1 T. of the olive oil over medium heat. Add the shrimp in a single layer and the salt, cooking until the shrimp are opaque, about 4 minutes, flipping them as needed. Set aside and cover until ready to use.
3
3. Heat the remaining 1 T. olive oil in a heavy bottomed saucepan over medium heat (I just use the same one as the shrimp), adding the chopped onions. Cook, stirring occasionally, until the onions are tender and translucent, about 8 minutes. Add the rice, and, stirring constantly, cook until the rice is evenly coated and sounds like crispy rice cereal in the pan, making snapping and popping noises, about 4 minutes. Add the wine, stirring constantly, until all of the liquid is completely absorbed.
4
4. Ladle 3/4 cup of the simmering broth into the rice and cook, continuing to stir, until most of the liquid is absorbed. Add the lemon juice to the stockpot.
5
5. Continue to add the broth in 3/4-cup increments, allowing the liquid to be absorbed before another addition, until the rice is translucent around the edges but still solid in the middle and the rice is of a creamy consistency, about 20 minutes.
6
6. Remove the pot from the heat and gently stir in the shrimp and spinach. If desired, stir in the 1 T. soy margarine or cream cheese, fresh herbs and lemon zest. Pepper to taste. Serve immediately.