Low Sodium Shrimp Risotto
Indulge in the creamy elegance of Low Sodium Shrimp Risotto, a heart-healthy twist on the classic Italian dish that’s packed with flavor but light on salt. Featuring tender Arborio rice cooked to perfection in a warm blend of low-sodium chicken broth and water, this recipe balances delicate shrimp, vibrant lemon zest, and the richness of Parmesan cheese for a satisfying yet healthier option. Aromatic onion, garlic, and a splash of dry white wine add depth, while fresh parsley and a hint of pepper bring brightness to every bite. Perfect for special occasions or a comforting weeknight meal, this low-sodium risotto delivers gourmet quality without compromise. Ready in under an hour, it’s a flavorful, wholesome choice that’s sure to impress your taste buds and your dinner guests alike.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 1 pound Large shrimp, peeled and deveined
- 4 cups Low-sodium chicken broth
- 2 cups Water
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 Medium onion, finely chopped
- 3 Garlic cloves, minced
- 0.5 cup Dry white wine
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh lemon juice
- 0.5 teaspoon Fresh ground black pepper
- 1 teaspoon Lemon zest
Instructions
In a medium saucepan, combine the low-sodium chicken broth and water. Bring to a simmer over low heat.
In a large pan or skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat.
Add the shrimp to the pan and cook for 2-3 minutes on each side until they are pink and cooked through. Remove shrimp from pan and set aside.
In the same pan, add the remaining olive oil and butter. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the Arborio rice to the pan, stirring continually for about 2 minutes until the rice is lightly toasted.
Pour in the dry white wine and stir constantly until the wine is fully absorbed by the rice.
Begin adding the warm broth to the rice, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is creamy and tender, about 20-25 minutes.
Once the rice is cooked to your desired creaminess, stir in the cooked shrimp, grated Parmesan cheese, lemon juice, fresh ground black pepper, lemon zest, and chopped parsley.
Remove from heat and let the risotto rest for a couple of minutes before serving. Adjust the seasoning with more lemon juice and pepper if needed.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 959 mg | 320% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 108.7 g | 40% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 10.6 g | ||
| Protein | 142.6 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 893 mg | 69% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1695 mg | 36% | |
*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.
