When you’re stuck without ideas on what to make for dinner, we now have so many options of Meal boxes that can be shipped to our doors! This recipe came through Every Plate, but it was so good I had to share it with you. (I’ve also purchased all the ingredients and made it again, it was so good.) Risotto may take a little more time and attention than rice, but it is worth it! Shrimp is always a great protein to make a great dinner at home too.
If you are interested in considering ordering a Meal Kit, here are my two favorites and discount codes:
Every Plate: (Least expensive out there, and super family friendly, but some fun options too. This week we have Bahn Mi burgers, chicken with yellow rice, and shrimp pasta coming.) 🦐 🍔
Every Plate – Kate’s referral code. ($20 off. 6 meals about $35)
Sunbasket: (tons of healthy options- Gluten free, paleo/keto, international options, etc.) 🍛 🐔
SunBasket – Kate’s Referral code ($40 off. Each meal about $12.)
Ingredients: (4 servings)
6 cloves garlic, minced
1 lemon, zested
8 ounces shrimp, peeled and deveined
1/4 tsp chili flakes (adjusted to your heat preference)
1 scallion, diced. Divide whites and greens
8 cups chicken stock
1 cup Arborio Rice
4 tbsp shredded Parmesan
4 tsp Olive Oil
4 tbsp butter
Salt and Pepper
Prepare shrimp in bowl. Mix dry shrimp, half the garlic, half the lemon zest, drizzle of olive oil, and a pinch of chili flakes (more if you prefer.) Toss together with salt and pepper.
In a large stock pot, heat stock. In a saute pan, add scallion whites and garlic. Cook for 1 minutes. Add arborio rice an cook, stirring, until grains are translucent, 1-2 minutes.
Add 1/2 cup of the hot stock to the pan with the rice. Cook, stirring, until the liquid is absorbed. Repeat this with the rest of the stock, 1/2 cup at a time. This will take about 25-30 minutes and rice should be creamy, but al dente. (Pan size does affect your amount of liquid, so adjust as needed.) Turn off heat and adjust with salt and pepper.
When risotto is almost done, in a second sauce pan, heat drizzle of olive oil over high heat. Add shrimp mixture from earlier. Cook, flipping once,until shrimp is just cooked through. (about 2-3 minutes, depending on the shrimp size.) Squeeze with some fresh lemon juice.
Into the finished risotto, stir in Parmeasn, 2 tbsp butter, and lemon juice. Stir until melted and adjust seasoning.
To serve, top risotto with cooked shrimp, scallion greens, remaining lemon zest (and more chili flakes if you like.)