Low Sodium Shrimp Risotto

Delight your taste buds with this Low Sodium Shrimp Risotto, a creamy and flavorful dish designed for those seeking a heart-healthy meal without sacrificing taste. Made with tender Arborio rice, succulent shrimp, and a rich, low-sodium chicken broth, this risotto is elevated by hints of zesty lemon, aromatic garlic, and a touch of dry white wine. Simmered to perfection, each bite offers a velvety texture balanced with the freshness of chopped parsley and grated Parmesan. Ideal for weeknight dinners or special occasions, this recipe brings gourmet flair to your table in under an hour. Serve it warm and watch it become a comforting favorite that’s both health-conscious and utterly delicious. Keywords: low sodium shrimp risotto, heart-healthy risotto recipe, creamy shrimp risotto, dinner ideas with shrimp, low sodium meals.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 1 pound Large shrimp, peeled and deveined
• 4 cups Low-sodium chicken broth
• 2 cups Water
• 2 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 1 Medium onion, finely chopped
• 3 Garlic cloves, minced
• 0.5 cup Dry white wine
• 0.5 cup Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped
• 1 tablespoon Fresh lemon juice
• 0.5 teaspoon Fresh ground black pepper
• 1 teaspoon Lemon zest

Directions

Step 1

In a medium saucepan, combine the low-sodium chicken broth and water. Bring to a simmer over low heat.

Step 2

In a large pan or skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat.

Step 3

Add the shrimp to the pan and cook for 2-3 minutes on each side until they are pink and cooked through. Remove shrimp from pan and set aside.

Step 4

In the same pan, add the remaining olive oil and butter. Add the chopped onion and cook until it becomes translucent, about 5 minutes.

Step 5

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 6

Add the Arborio rice to the pan, stirring continually for about 2 minutes until the rice is lightly toasted.

Step 7

Pour in the dry white wine and stir constantly until the wine is fully absorbed by the rice.

Step 8

Begin adding the warm broth to the rice, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is creamy and tender, about 20-25 minutes.

Step 9

Once the rice is cooked to your desired creaminess, stir in the cooked shrimp, grated Parmesan cheese, lemon juice, fresh ground black pepper, lemon zest, and chopped parsley.

Step 10

Remove from heat and let the risotto rest for a couple of minutes before serving. Adjust the seasoning with more lemon juice and pepper if needed.

Step 11

Serve immediately, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(2552.6g)

Amount per serving	% Daily Value*
Calories	1679.0

Total Fat 68.5g	0%
Saturated Fat 27.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 959.3mg	0%
Sodium 1501.6mg	0%
Total Carbohydrate 108.7g	0%
Dietary Fiber 4.4g	0%
Total Sugars 10.6g
Protein 142.6g	0%

Vitamin D 0IU	0%
Calcium 893.3mg	0%
Iron 3.3mg	0%
Potassium 1695.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.0%

Protein: 35.2%

Carbs: 26.8%