Ina Garten Lemony Shrimp and Risotto is a delicious dish that brings together the zestiness of lemon, the succulence of shrimp, and the creaminess of Arborio rice. The shrimp are seasoned and cooked to perfection, while the risotto is infused with lemon juice and zest, adding a bright and tangy flavor to the dish.
To make this Shrimp and Risotto Ina Garten’s starts with sautéing shrimp in olive oil, followed by cooking fennel and onions in the same pan. Arborio rice is then added and cooked with white wine, chicken broth, and lemon elements. The dish is simmered until the rice is tender but still has some bite. Finally, the wilted arugula and the cooked shrimp are stirred in, completing this luxurious main course that’s perfect for special occasions.
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For a well-rounded meal, consider serving your shrimp risotto with a side salad like a Green Bean Salad or an Sweet Potato Salad. These salads offer a fresh and crunchy contrast to the creamy risotto.
Other side dish options include Spicy Mango Salad, Frog Eye Salad and Pioneer Woman Pea Salad.
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To store leftover shrimp risotto in the fridge, place it in an airtight container. Make sure the lid is securely fastened to keep the dish fresh. The risotto can be stored this way for up to 2-3 days.
If you want to store the shrimp risotto for a longer period, use a freezer-safe container or a ziplock bag. Make sure it’s sealed tightly to prevent freezer burn. The risotto can be stored in the freezer for up to one month.
To reheat shrimp risotto, you have two options. For a quick method, use the microwave. Place the risotto in a microwave-safe dish, cover it, and heat for 2-3 minutes, stirring halfway through. Alternatively, you can use the stovetop. Put the risotto in a saucepan, add a small amount of chicken broth or water, and warm it over low heat while stirring occasionally.
Source: https://gardencourte.com
Categories: Recipe
This post was last modified on 14/10/2023 23:27
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