Arugula Risotto Recipe with Lemon Zest and Parmesan Cheese
This creamy risotto with fried shrimp and peppery arugula tastes delicious; every grain melts on your tongue. The soft, creamy risotto, the sweet taste of the shrimp, the spicy pepper of the arugula, and the slightly sour lemon make this risotto a winner. The risotto waves on your plate. Perfect for a dinner party, but also if you want to make an easy weeknight meal.
Ingredients
- 3 tablespoons butter
- 1 shallot chopped finely
- 1¼ cups Arborio rice
- ½ cup dry white wine
- 3 cups chicken stock
- 1 tablespoon olive oil
- ⅔ pound prawns peeled
- 1 tablespoon butter
- 1 teaspoon lemon zest
- ¾ cup Parmesan cheese grated
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 5 oz. arugula
Ingredients you need per step are listed below the step in Italic
Instructions
- Melt the butter in the pan and fry the shallot for 2 minutes.3 tablespoons butter, 1 shallot
- Shake the rice in the pan and fry, stirring continuously, for 2 minutes.1¼ cups Arborio rice
- Pour the white wine into the pan and stir everything well.½ cup dry white wine
- Add the stock one tablespoon at a time. Add new stock (about ½ a cup) each time the previous stock has been absorbed. Then, stir the risotto well. This will take approximately 15 minutes. Taste whether the risotto is done (it may still have a slight bite).3 cups chicken stock
- After about 15 minutes cooking, lightly fry the pink shrimp in a hot skillet with one tablespoon of olive oil and warm them briefly.1 tablespoon olive oil, ⅔ pound prawns
- When the risotto is ready, stir the remaining butter, prawns, Parmesan cheese, salt, pepper and lemon zest into the risotto. If it is too dry, also add some extra stock.1 tablespoon butter, 1 teaspoon lemon zest, ¾ cup Parmesan cheese, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Heat until warm and turn off the heat. Let stand for 2 minutes.
- Now add the arugula to the pan, stir, and serve immediately!5 oz. arugula
NOTES
1. Arborio rice:
- For a good risotto you need a rice that contains a lot of starch. This allows them to absorb a lot of moisture, which gives extra flavor and makes the rice creamy. Arborio rice is the best known and available in most supermarkets. You can also choose Carnaroli or Vialone Nano rice.
- If you want a creamy risotto, make sure that when you add the risotto to the shallot, stir everything well so that every grain is coated with butter.
- This provides a creamy taste. Fry the rice, which gives the rice a roasted, nutty flavor.
- Make it with a cube or, even better, use homemade chicken stock.
- You can add the stock hot or cold, depending on your preference. The risotto is ready a little faster if you use warm stock because it does not have to heat up in between.
- You don't want an overcooked risotto, so add the wine and stock one ladle at a time.
- Because you prepare the risotto on the stove until it's still a bit hard, let it stand for 2 minutes to cook a bit further. This ensures that your risotto is cooked to precisely the right degree when serving.
- Stir (or not?): Many recipes recommend continuing to stir the risotto, but there's a tip that means you don't have to. You stir to bring the liquid and the risotto into contact. This happens automatically when you use a wide pan (or frying pan). Then, stir it occasionally.
Nutrition
Calories: 593kcal | Carbohydrates: 61g | Protein: 27g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 144mg | Sodium: 1393mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1487IU | Vitamin C: 7mg | Iron: 4mg
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