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Lemon Shrimp Risotto with Salad Fresca
Recipes
Lemon Shrimp Risotto with Salad Fresca
4 servings
35 minutes total
  • Prepare risotto through step 2 (20 minutes)
  • Prepare salad and complete risotto; serve (15 minutes)
Lemon Shrimp Risotto
Ingredients
  • 1 tablespoon unsalted butter
  • 3 cloves garlic
  • 1 cup frozen seasoning blend (diced onions, bell peppers, celery)
  • 3 tablespoons diced pimientos
  • 1 cup risotto rice
  • 2 ½ cups reduced-sodium chicken broth
  • ¼ teaspoon saffron threads
  • 1 lb cooked shrimp, tails off and thawed if needed
  • 1 lemon, for juice
Steps
    1. Preheat large saucepan on medium-high 2–3 minutes. Place butter in pan; swirl to coat. Crush garlic cloves, using garlic press, into pan. Stir in seasoning blend and pimientos; cook 3 minutes, stirring occasionally, or until onions begin to soften.
    2. Stir in risotto; cook 2 minutes, stirring often. Stir in broth and saffron; cover and bring to boil for 5 minutes, stirring occasionally.
    3. Reduce heat to low; simmer 5 minutes, stirring occasionally, or until tender. Meanwhile, pat shrimp dry.
    4. Stir shrimp into risotto. Squeeze juice of one-half lemon into risotto; cover and remove from heat. Let stand 5 minutes or until all liquid is absorbed. Stir and serve.
Salad Fresca
Ingredients
  • 1 lemon, for zest
  • 2 tablespoons lite raspberry-walnut vinaigrette
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • 1 package baby salad greens (5–6 oz)
  • ¼ cup chopped walnuts
  • 1 tablespoon crumbled blue cheese
Steps
    1. Zest lemon (1 tablespoon). Place lemon zest, vinaigrette, salt, and pepper in small bowl; whisk until blended.
    2. Place remaining ingredients in salad bowl. Add dressing and toss to coat; serve.
Serving Suggestions
  • Complete your meal with sliced tomatoes and strawberries and whipped cream for dessert.
  • Saffron has a spicy aroma, a pleasantly bitter flavor, and a beautiful red gold color.
Lemon Shrimp Risotto

Amount per ¼ recipe serving: Calories 360, Total Fat 6g, Sat Fat 2g, Chol 220mg, Sodium 570mg, Total Carb 40g, Fiber 1g, Sugars 2g, Protein 29g, Calc 8%, Vitamin A 10%, Vitamin C 30%, Iron 25%

Salad Fresca

Amount per ¼ recipe serving: Calories 80, Total Fat 7g, Sat Fat 1g, Sodium 150mg, Total Carb 5g, Fiber 2g, Total Sugar 2g, (Incl. 2g Added Sugars), Protein 2g, Calc 2%, Iron 6%