Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
75
High
Nutrition per serving
Calories835.1 kcal (42%)
Total Fat28.6 g (41%)
Carbs119.2 g (46%)
Sugars3.5 g (4%)
Protein22.8 g (46%)
Sodium1782.6 mg (89%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
500gshrimp
uncooked, tails removed and cut into 3 pieces
2 literswater
2chicken bouillon cubes
6 tablespoonsbutter
1onion
finely chopped
3cloves garlic
finely chopped
2 cupsshort grain rice
ideally Arborio but honestly I never go buy an ingredient just for one dish, I almost always use Calrose rice
1 tablespoonturmeric
salt
to taste
pepper
to taste
3lemons
zest of
1juice of lemon
Instructions
Step 1
In a deep pot over low heat, add the water and dissolve the chicken bouillon cube. Cover and set aside leaving it at a simmer.
Step 2
In a large pot over medium heat, drizzle a small amount of oil. Once very hot, add the shrimps and season with salt and black pepper. Just as the shrimps turn pink, remove from the pot immediately. Don’t worry about undercooking them, you’ll be cooking them again later on.
Step 3
In the same pot, add 3 tablespoons of butter, reserving the other 3 tablespoons for later. Next, add the onions and sauté until fragrant. Add garlic, rice, and turmeric. Now slowly add 2 large ladles of chicken stock and mix until stock is absorbed. Repeat the same step until rice is almost fully cooked.
Step 4
Add the shrimps, lemon zest, and lemon juice. Taste to adjust any seasoning. Add 1 one more ladle of stock and stir until absorbed. Finish off with the 3 tablespoons of butter and some freshly ground black pepper. Serve immediately.
Step 5
In case its a lemon smoked salmon risotto, just add the smoked salmon at the end with the lemon and lemon zest
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