Low Fat Shrimp Risotto
Indulge in the creamy, flavor-packed delight of Low Fat Shrimp Risotto – a lighter twist on the classic Italian favorite that doesn’t skimp on taste. Made with Arborio rice, tender shrimp, and a fragrant medley of garlic, onion, and fresh parsley, this dish achieves its irresistible creaminess without heavy cream. A splash of white wine and a hint of lemon zest elevate the flavors, while low-sodium chicken broth keeps it heart-healthy. Perfect for weeknight dinners or special occasions, this risotto combines luxurious texture with wholesome ingredients in just 50 minutes. Serve it fresh and piping hot, garnished with bright herbs and citrus for a restaurant-worthy presentation.
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Ingredients
- 1.5 cups Arborio rice
- 12 ounces Shrimp, peeled and deveined
- 4 cups Low-sodium chicken broth
- 2 cups Water
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup White wine (optional)
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Lemon zest
Directions
Step 1
In a medium saucepan, combine the chicken broth and water, and bring to a simmer over medium heat. Maintain the simmer while preparing the risotto.
Step 2
In a large skillet or saucepan over medium heat, add the olive oil. Add the onion and cook, stirring frequently, until translucent and soft, about 5 minutes.
Step 3
Add the garlic to the onions and cook for an additional 1 minute until fragrant.
Step 4
Stir in the Arborio rice, ensuring it is well coated with the oil and slightly toasted, about 2 minutes.
Step 5
If using, add the white wine to the rice and stir until absorbed.
Step 6
Begin adding the warm broth mixture, one ladle (about 1/2 cup) at a time, to the rice, stirring constantly until the liquid is almost fully absorbed before adding the next ladle.
Step 7
Continue this process of adding broth and stirring until the rice is creamy and tender, but slightly al dente, about 20-25 minutes.
Step 8
About 5 minutes before the rice is done, add the shrimp to the mixture and stir well, allowing the shrimp to cook through and absorb the flavors, until they become pink and firm, approximately 5 minutes.
Step 9
Remove the risotto from heat and stir in the Parmesan cheese, parsley, salt, pepper, and lemon zest until the cheese is melted and everything is well combined.
Step 10
Serve immediately, garnished with extra parsley and lemon zest if desired.
Nutrition Facts
| Serving size | (2381.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1226.5 |
| Total Fat 32.7g | 0% |
| Saturated Fat 11.3g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 704.4mg | 0% |
| Sodium 2817.2mg | 0% |
| Total Carbohydrate 106.2g | 0% |
| Dietary Fiber 4.0g | 0% |
| Total Sugars 10.3g | |
| Protein 114.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 699.1mg | 0% |
| Iron 3.1mg | 0% |
| Potassium 1336.0mg | 0% |
Source of Calories