Pescatarian Classic Shrimp Risotto
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the shrimp stock
- 1 lb large shrimp (21ā25 count), peeled and deveined, shells reserved
- 5 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 bay leaf
For the risotto
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 1 medium shallot, finely minced
- 3 cloves garlic, finely minced
- 1 Ā½ cups arborio rice
- Ā½ cup dry white wine
- Ā½ tsp red pepper flakes
- Ā½ cup finely grated parmesan cheese
- 1 tbsp fresh lemon juice
- Ā½ tsp lemon zest
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the reserved shrimp shells, chicken broth, and bay leaf in a large saucepan over medium-high heat. Bring to a boil, then reduce to a gentle simmer and cook for 15 minutes. Strain through a fine-mesh sieve, discard the solids, and return the stock to the saucepan. Keep warm over low heat.
- 2
Heat 1 tbsp of the butter and the olive oil in a large skillet or wide Dutch oven over medium-high heat until the butter is melted and the foam subsides. Add the shrimp in a single layer and cook, undisturbed, for 1Ā½ minutes, then flip and cook for another 1 minute, until opaque throughout with no translucent center. Transfer to a plate and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!