This dairy-free lemon & shrimp risotto is a great one-pot dish for lunches or dinners with plenty of greens. Gluten free, healthy, light and flavorful!
There are so many recipes with parmesan to make a creamy risotto, but this is a dairy-free lemon & shrimp risotto that doesn't skip the creaminess but skips the stomach pain! The arugula and shrimp added to the risotto make it a great one-pot dish for lunches or dinners with plenty of greens. It's the perfect healthy, light and flavorful dish!
About one month ago, I ended up purchasing about 5 pounds of arborio rice to make some paella. I couldn't find any less for the rice, so had to find some place in my Los Angeles apartment to fit it all! Fast-forward to this week, I realized that I could be making risotto! To read more about what types of rice to use for risotto (and equally important which to skip!) read The Kitchn's article on 3 Types of Rice to Use for Risotto.
Dairy-Free Lemon & Shrimp Risotto
Ingredients
- 4 Cups Vegetable Stock/Broth
- 1 Cup Arborio Rice
- ½ White Onion diced
- 3 Cloves Garlic
- ¼ Cup White Wine
- 1 Lemon zested & juiced
- 4 Cups Arugula washed thoroughly
- 2 TBSP Olive Oil Extra Virgin
- ¼ TSP Salt
- ¼ TSP Black Pepper
Shrimp
- 15 Extra Large Shrimp De-Thawed - 26/30 size
- 1 Cup Vegetable Stock/Broth
- 1 TBSP Olive Oil Extra Virgin
Instructions
- Heat 2 TBSP. Olive Oil in a large pan over medium heat. Once warm and oil looks sparkling, add the onion and cook until translucent.
- Add the garlic to the pan and cook for 30-seconds.
- Stir in the arborio rice to make sure it's evenly coated with onion and garlic. Cook for 2-3 minutes, until rice is slightly translucent. Make sure your pan is not too hot, or else it can burn the garlic!
- Pour in the dry white wine and stir together for 2-minutes. Add salt and pepper.
- Now, for the hardest part of the dish: adding the stock. The reason it's complicated is because you will have to judge when the rice has sucked up the stock and when to add more. I add Cup-by-Cup. First add one cup of stock at medium-high heat and stir somewhere between occasionally and constantly - I like to watch constantly and stir every minute. Once the first cup is absorbed, lower the heat to medium. Add cup by cup of the stock until the rice is chewy but has bite (usually 20-25 minutes)
- Next turn off the heat, add arugula and stir until slightly wilted. Try the rice and add more salt or pepper to taste.
- Place the risotto and arugula in bowls.
- In the same pan (no need to wipe down), add shrimp, stock and EVOO. Sprinkle with salt and pepper. Stir and cook for 2-3 minutes, until shrimp is bright and pink.
- Add shrimp to the risotto bowls.
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