Shrimp Risotto

This is a great summery dinner, served with arugula that’s been dressed in lemon juice, olive oil, salt, and pepper.


1 lb. shrimp, peeled and deveined

4 Tbs. olive oil

1/2 red bell pepper, chopped

4 cloves garlic, minced

½ large shallot, thinly sliced

1 cup arborio rice

¼ cup white wine

4 cups shrimp or fish stock

Juice and zest from one lemon

Handful chopped Italian parsley

Parmesan cheese (opt)


Saute shrimp in 2 Tbs. olive oil until shrimp are cooked through, about 4 minutes. Set aside. In a saucepan, bring shrimp or fish stock to a low simmer. In another saucepan, saute red bell pepper, garlic and shallot in 2 Tbs. olive oil, until vegetables are translucent. Add rice and stir until grains are barely golden. Then add white wine, lemon juice and zest, and simmer for about a minute. Pour a ladle of stock into the rice mixture, and stir constantly until rice absorbs the liquid. Add another ladle of stock, and stir until the rice absorbs the liquid again. Continue to do this until the rice is cooked through, about 25-30 minutes. (You may have some stock leftover.) When risotto is completely cooked, add the reserved shrimp and parsley, and stir well. Serve in shallow bowls with Parmesan cheese, if desired.