Risotto with Lemon and Shrimp
| By : |
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
6 servings
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Ingredients
- 2 tbsp olive oil
- 1 shallot minced
- 1 lemon zest and juice
- 1 cup Arborio rice
- 1/4 cup white wine
- 3 cups chicken broth
- 1 lb Shrimp peeled and deveined, thawed and drained if frozen, size 31-40 preferred
- 1 cup Corn kernels thawed and drained if frozen
- 2 tbsp butter cut into pieces
- 1/2 cup grated parmesan cheese
- Chopped parsley and lemon slices for serving optional
Ingredients
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Instructions
- Add olive oil to the pot. Using the display panel, press the SAUTE program, adjust to HI, then press START.
- When oil is hot, add shallots. Cook and stir 2 minutes until starting to soften.
- Add lemon zest and risotto. Cook and stir 3-4 minutes.
- Add white wine, cook and stir 1-2 minutes, then add broth and stir to combine. Press CANCEL.
- Close the lid.
- Using the display panel press the RISOTTO Smart Program, then press START.
- When the Smart Program completes, press CANCEL, then press the lid release on the lid handle down, then carefully open the lid.
- Add the shrimp, corn and lemon juice and stir to combine. Close the lid and select KEEP WARM and adjust to HI. After 10 minutes, check shrimp for desired doneness (they should be pink and opaque).
- When shrimp are done, fold in butter and parmesan cheese and stir until melted. Season to taste.
- Garnish with chopped parsley and lemon slices and serve hot.
