Lemon Herb Shrimp Risotto Food

BAKED LEMON HERB RISOTTO WITH SHRIMP

Steps:

• Instructions Preheat oven to 350˚F. In a small to medium heavy, oven-safe pot with a lid (like a Dutch oven), heat 1 Tbsp. of the butter over medium heat. Add the leek and sauté until it begins to soften but not brown, about 2 minutes. Stir in the garlic and sauté for 30 seconds more. Add rice and sauté, stirring constantly, until you begin to smell the rice toasting and it begins to sizzle, about 1 minute. Carefully add the wine to the pan and continue stirring until the wine appears to evaporate. Stir in the lemon zest and 3 cups of the chicken stock and bring to a simmer. Cover the pot and transfer to oven to bake for 15 minutes. Return the pot to the stove over low heat. Remove lid and give it a good stir. Feel free to add more chicken stock until it reaches a consistency you like, then fold in the remaining 2 Tbsp. of butter, parmesan cheese and herbs. For an extra pop of lemon, add lemon juice to taste. Season to taste with salt and pepper. Toss the shrimp in salt and pepper to taste. Heat the olive oil in a large skillet over medium heat. Once hot, add the shrimp and cook, flipping occasionally, until shrimp are pink and cooked through, about 3-4 minutes. Serve shrimp over risotto. Garnish with additional herbs and lemon zest, if desired. Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

LEMON-HERB RISOTTO WITH SCALLOPS

Steps:

• Bring the chicken broth to a boil in a medium saucepan; keep warm over low heat.
• Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the leek, season with salt and cook, stirring occasionally, until softened, about 5 minutes. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
• Ladle about 1/2 cup hot chicken broth into the risotto and cook, stirring, until absorbed. Continue to add the broth in about 1/2-cup increments, stirring until absorbed before adding more, until the rice is tender and creamy, about 18 minutes. (If you¿ve used up all the broth and the rice is not yet tender, stir in a little hot water.)
• During the last 5 minutes of cooking the risotto, heat a medium nonstick skillet over high heat and add the remaining 1 tablespoon olive oil. Season the scallops with salt and pepper and add to the skillet. Cook, undisturbed, until browned and crisp, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Remove to a plate.
• Stir the remaining 2 tablespoons butter, the parmesan, lemon juice and all but a pinch of the lemon zest into the risotto until creamy. (Add a splash of water to loosen, if necessary.) Season with salt and stir in the parsley and chives. Divide between bowls and top with the scallops; sprinkle with the remaining lemon zest.

SHRIMP-AND-HERB RISOTTO

Steps:

• In a 6-quart pressure cooker, melt 1 tablespoon butter over medium. Add onion and garlic and saute until soft, about 4 minutes. Add rice and cook, stirring, 1 minute. Add 3 cups broth and season with salt. Secure lid. Bring to high pressure over medium-high heat. Reduce heat and cook until rice is tender, about 10 minutes (adjust heat to maintain pressure).
• Remove from heat, vent pressure, and remove lid. Stir in remaining 1 cup broth and shrimp and cook over medium until shrimp are opaque, 3 to 5 minutes. Stir in Parmesan, herbs, and remaining tablespoon butter. Serve topped with additional herbs.

LEMON RISOTTO

Steps:

• In a large pot, heat the stock and 2 cups water over medium low heat.
• In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.

RISOTTO WITH LEMON AND SHRIMP FOR TWO

Steps:

• In a heavy-bottom pot such as a Dutch-oven, add 1 tablespoon of olive oil and heat up over medium-high heat. Brown the shrimp on both sides without fully cooking them through, about 1 minute per side. Remove and set aside on a plate.
• In the same pot, add the remaining tablespoon olive oil, then add the onions and garlic. Saute for 5 minutes, then add the risotto and cook, stirring gently, to toast it. Add the lemon zest and juice and turn the heat to medium; add the white wine. Continue stirring until most of the wine has cooked off, 5 to 7 minutes. Slowly add about 1/2 cup of chicken broth, and cook, stirring frequently, until the liquid has been absorbed; then add another 1/2 cup chicken broth. Continue doing so in this manner until the risotto is fully cooked through and the liquid has been completely absorbed. (You may need more or less than the 3 1/2 cups of chicken broth.)
• Season with salt and pepper to taste, then add the shrimp back in. Toss to incorporate and cook until the shrimp are cooked all the way through, 2 to 3 minutes. Divide evenly into 2 bowls and serve!

INSTANT POT® SHRIMP RISOTTO WITH LEMON AND HERBS

Steps:

• SET SAUTÉ setting on INSTANT POT for 11 min. Add oil to pot; heat 2 min. Add shrimp, onions and garlic; cook and stir 3 to 5 min. or until shrimp turn pink.
• Use slotted spoon to transfer shrimp to bowl; cover to keep warm.
• Add rice to pot; cook and stir 1 min. Add 1 cup chicken broth; cook and stir 2 to 3 min. or until most of the broth is absorbed.
• Add remaining broth and sauce to pot. DO NOT STIR. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 7 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid.
• Add peas, shrimp and cheese to pot; mix lightly. Cover loosely with lid, but do not lock lid. Let risotto stand 3 min.

LEMON RISOTTO

Steps:

• Sautee onion in butter until soft.
• Stir in lemon zest.
• Add rice to onion mixture.
• Stir well to coat all grains of rice.
• Adjust heat to low-medium.
• Add 1/2 cup of broth plus 2 Tbsp lemon juice.
• Broth should simmer, reduce and thicken.
• Add another 1/2 cup of broth.
• Stir until absorbed.
• Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
• If necessary, add more water.
• When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
• Season with salt, pepper and the remainder of lemon juice.
• Serve with grated parmesan on top.

LEMON, HERB AND FISH RISOTTO

Steps:

• Melt half the butter in a frying pan. Add the fish in batches, and fry over medium-high heat for 3 minutes, or until the fish is just cooked through.
• Remove from the pan and set aside.
• Pour the fish stock into another saucepan, bring to the boil, cover, and keep at simmering point.
• To the first pan, add the remaining butter, onion and garlic, and cook over medium-heat for 3 minutes, or until the onion is tender.
• Add the turmeric and stir for one minute.
• Add the rice, and stir to coat.
• Add 1/2 cup of the fish stock, and cook, stirring constantly, over low heat, until all the stock has been absorbed.
• Continue adding 1/2 cup of stock at a time, until all the stock has been added, and the rice is translucent, tender and creamy.
• Stir in the lemon juice, parsley, chives and dill.
• Add the fish, and stir gently.
• Serve garnished with slices of lemon or lime, and herb sprigs.