Low Fat Shrimp Risotto
Indulge in the creamy, flavorful goodness of Low Fat Shrimp Risotto, a lighter version of the classic Italian dish that's perfect for a healthy yet satisfying meal. This recipe features tender Arborio rice cooked to perfection, infused with the savory richness of low-sodium chicken broth, fragrant garlic, and a touch of optional white wine for added depth. Juicy shrimp is incorporated just moments before serving, ensuring it's perfectly succulent and bursting with flavor. Finished with a sprinkle of Parmesan cheese, fresh parsley, and a hint of lemon zest, this risotto achieves the perfect balance of vibrant and comforting. Ready in under an hour, it’s an excellent choice for weeknight dinners or special occasions. Perfect for seafood lovers seeking a nutritious twist, this shrimp risotto pairs beautifully with a crisp salad or roasted vegetables for a complete meal.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 12 ounces Shrimp, peeled and deveined
- 4 cups Low-sodium chicken broth
- 2 cups Water
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup White wine (optional)
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Lemon zest
Instructions
In a medium saucepan, combine the chicken broth and water, and bring to a simmer over medium heat. Maintain the simmer while preparing the risotto.
In a large skillet or saucepan over medium heat, add the olive oil. Add the onion and cook, stirring frequently, until translucent and soft, about 5 minutes.
Add the garlic to the onions and cook for an additional 1 minute until fragrant.
Stir in the Arborio rice, ensuring it is well coated with the oil and slightly toasted, about 2 minutes.
If using, add the white wine to the rice and stir until absorbed.
Begin adding the warm broth mixture, one ladle (about 1/2 cup) at a time, to the rice, stirring constantly until the liquid is almost fully absorbed before adding the next ladle.
Continue this process of adding broth and stirring until the rice is creamy and tender, but slightly al dente, about 20-25 minutes.
About 5 minutes before the rice is done, add the shrimp to the mixture and stir well, allowing the shrimp to cook through and absorb the flavors, until they become pink and firm, approximately 5 minutes.
Remove the risotto from heat and stir in the Parmesan cheese, parsley, salt, pepper, and lemon zest until the cheese is melted and everything is well combined.
Serve immediately, garnished with extra parsley and lemon zest if desired.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 2817 mg | 122% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 10.3 g | ||
| Protein | 114.9 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 699 mg | 54% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1336 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
