Lemony Risotto with Shrimp


Main Dish
Lemony Risotto with Shrimp

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    This lemony, buttery risotto topped with the natural sweetness and saltiness of shrimp packs so much flavor, you’ll forget you’re dining on a dime.

    Recipe Tags

    Servings and Ingredients

    Serves 4
    2 tbsp. Gustare Vita olive oil, divided
    ⅓ c. chopped white onion
    1 ⅓ c. Hy-Vee Arborio rice
    ⅓ c. plus 1/4 cup Castillo San Simon Chardonnay, divided
    1 (32-oz.) container That's Smart! chicken broth, divided
    16 oz. Fish Market frozen cooked tail-on, peeled and deveined shrimp (26-30 ct.), thawed
    4 tbsp. That's Smart! salted butter, divided
    2 clove(s) garlic, minced
    2 tsp. lemon zest, divided
    ⅓ c. Hy-Vee finely shredded Parmesan cheese
    1 tbsp. fresh lemon juice
    Hy-Vee salt, to taste

    Things To Grab

    • 2 1/2- to- 3 quart Dutch oven
    • Paper towels
    • Large skillet
    • Zester
    • 4 serving bowls


    1. Preheat oven to 375 degrees.

    2. Heat 1 tablespoon oil in a 2-1/2- to-3-quart Dutch oven over medium heat. Add onion; cook for 1 minute, stirring occasionally. Add rice; cook and stir for 4 to 6 minutes or until rice is lightly browned.

    3. Remove Dutch oven from heat; add 1/3 cup wine. Return Dutch oven to heat; cook and stir continuously until wine is evaporated. Carefully stir in 3 cups broth. Bring to a simmer over high heat; reduce heat to medium-low. Gently simmer and stir continuously for 2 minutes. Cover tightly and bake in oven for 12 to 14 minutes or until most of liquid is absorbed and rice is al dente.

    4. Pat shrimp dry with paper towels. Heat remaining 1 tablespoon oil and 2 tablespoons butter in a large skillet. Cook garlic over medium heat for 30 seconds or until fragrant. Remove skillet from heat; add remaining 1/4 cup wine, Return skillet to heat; gently simmer for 30 seconds. Add 1/3 cup broth; gently simmer for 1 minute. Add shrimp and 1 teaspoon lemon zest. Cook for 1 to 2 minutes or until shrimp is heated through.

    5. Remove rice mixture from oven. Stir in remaining 2 tablespoons butter until melted. Stir in Parmesan cheese, remaining 1 teaspoon lemon zest and lemon juice until cheese is melted. Stir remaining broth and enough shrimp pan juices to make a creamy mixture. Season to taste with salt and pepper.

    6. To serve, divide risotto among 4 serving bowls. Top with shrimp and remaining pan juices. Garnish with parsley and additional pepper, if desired.

    Nutrition facts


    668 Calories per serving

    Amounts Per Serving

    • Total Fat: 25g
    • Cholesterol: 258mg
    • Sodium: 1867mg
    • Total Carbohydrates: 62g
    • Protein: 45g

    Daily Values

    Iron 26%
    Calcium 10%
    Vitamin D 2%
    Potassium 9%

    Recipe Source:

    Hy-Vee Seasons Magazine November 2022