Shrimp Risotto with Lemon and Worcestershire Shrimp
By Isabella Quinn
Prep
10 min
Cook
30 min
Total
40 min
Servings
4
Level
Easy
Prepare the heated broth, diced shallots, garlic, and shrimp in advance. Cook the shrimp and risotto together to make four dinner servings. This make-ahead dish features risotto made with sautéed shrimp in a Worcestershire sauce, lemon juice, green onion, and other ingredients that can be prepared ahead of time.
Arborio rice is sautéed with chopped shallots in olive oil until lightly toasted. White wine or vermouth is added and evaporated. Hot chicken broth is added one ladleful at a time and allowed to absorb before adding the next ladleful. Shrimp and other toppings are sautéed with butter, garlic, and Worcestershire sauce. Shrimp and other toppings are chopped and added to the cooked rice.
Cook and watch the pot. Stirring and adding broth frequently will help the starch in the Arborio rice absorb the broth. The creamiest texture will occur during the last 5-10 minutes of cooking. One way to check for doneness is to run a spoon across the bottom of the pan. If rice fills in behind the spoon, the rice is done. The most common error when cooking Arborio rice is overcooking, which can make the rice mushy.
Serve the prepared risotto with scallions and other items from this list, including the suggested arugula salad, shaved fennel salad, asparagus, artichokes, and blistered shishito peppers. Wine pairing suggestions for dinner include Vinho Verde from this article and other white wines, such as Chardonnay, Sauvignon Blanc, and Pinot Grigio.
Why we keep this one around
- Four servings of this recipe are appropriate for planned dinners. Cooking shrimp and rice together results in servings that all taste the same.
- Leftover dishes can be kept in a covered container. More broth can be added to rice dishes to moisten them if they are reheated in a skillet after refrigeration.
- Separate shrimp and risotto duties by chopping garlic and shallots first and other items to save time when cooking shrimp and risotto on the stove during the week.
- Individual bowls contain the servings listed for four people. Individual bowls may be helpful for portion control when serving risotto. Green onions may be used as a garnish.
- Adding more ladles of hot liquid keeps one batch of rice creamy and gives the shrimp time to cook without being soaked in rice.
- Dry vermouth can be used as a substitute for white wine to offer other advantages to chefs who make dishes ahead of time and do not want to use white wine from an open bottle.
Ingredients
- •3 cups chicken broth (3-4 cups)
- •2 Tablespoons olive oil
- •2 shallots (finely chopped)
- •1 cup Arborio rice
- •1 cup dry white wine (or dry vermouth)
- •1 pound shrimp (uncooked, peeled and deveined)
- •2 Tablespoons unsalted butter
- •1 Tablespoon Worcestershire sauce
- •3 cloves garlic (minced)
- •1 Tablespoon lemon juice
- •1 teaspoon lemon zest
- •salt and pepper (to taste)
- •3 green onions (thinly sliced, to garnish)
Instructions
- 1
Heat the chicken broth to a simmer in a saucepan and keep it warm on the burner while preparing the risotto.
- 2
Heat the olive oil in a large stockpot or Dutch oven over medium-high heat.
- 3
Sauté the shallots for a couple of minutes.
- 4
Add the Arborio rice and sauté for a couple of minutes until lightly toasted.
- 5
Pour in the white wine and stir until evaporated.
- 6
Add a ladle of heated chicken broth to the rice and stir until evaporated.
- 7
Repeat the broth addition process until the rice is fully cooked with a nice bite, about 20 minutes.
- 8
Meanwhile, melt the butter in a large sauté pan over medium-high heat.
- 9
Add the garlic and heat until fragrant, about 1 minute.
- 10
Add the shrimp and Worcestershire sauce and cook until the shrimp are pink and fully cooked.
- 11
Chop the cooked shrimp into pieces and stir it into the cooked risotto.
- 12
Stir in the lemon juice and lemon zest, then season with salt and pepper to taste.
- 13
Top bowls of risotto with green onions.
FAQ
Nutrition (per serving)
535
Calories
27g
Protein
20g
Fat
47g
Carbs
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