Shrimp and lemon risotto with romaine salad

Gluten Free, Soy Free

2 Servings, 710 Calories/Serving

40 Minutes

A quick homemade vegetable broth makes a flavorful, herb-infused base for this creamy weeknight risotto. A little white wine is optional, but highly recommended to add bit of acidity and sweetness to the dish.

Ingredients

  • 1-2 leeks
  • 4 garlic cloves
  • Fresh flat-leaf parsley
  • 4 fresh thyme sprigs
  • ¾ cup Arborio rice
  • 1 heart romaine lettuce
  • 1 lemon
  • 1 tablespoon whole-grain mustard
  • 10 ounces shrimp
  • 1/3 cup grated parmesan
  • 4 garlic cloves
  • Fresh flat-leaf parsley
  • 4 fresh thyme sprigs
  • ¾ cup Arborio rice
  • 1 heart romaine lettuce
  • 1 lemon
  • 1 tablespoon whole-grain mustard
  • 10 ounces shrimp
  • 1/3 cup grated parmesan

Instructions

1

Make the broth

  • Cut the leeks in half crosswise to divide the lighter-colored root ends from the green stalks. Chop both the ends and stalks into 1-inch pieces, keeping them separate, and rinse well to loosen any grit trapped between the layers.
  • Chop the garlic.
In a 2-quart sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the green parts of the leeks, half the garlic, half the parsley, and 2 sprigs of thyme. Cook, stirring occasionally, until aromatic, about 2 minutes. Add 4 cups water, bring to a boil, and reduce the heat to low. Season with salt and pepper and simmer until the water is infused with the flavor of the vegetables, about 15 minutes.
Meanwhile, prepare the risotto.

2

Make the risotto

  • Chop the remaining thyme and parsley leaves.
In a 4-quart sauce pot over medium heat, warm 2 tablespoons oil or butter (if using), until hot but not smoking. Add the remaining leeks and garlic. Season with salt and pepper. Cook, stirring occasionally, until the leeks begin to soften, about 5 minutes. Add the rice and the remaining thyme and cook, stirring occasionally, until the rice is opaque, about 5 minutes. Add ½ cup white wine (if using) and simmer until the wine reduces slightly, about 2 minutes. Strain the broth into the pot with the rice. Bring to a boil, reduce to a simmer, and cook uncovered until most of the liquid has been absorbed and the rice is tender, but still firm in the middle, about 15 minutes. Add the shrimp to the risotto and cook until pink, about 2 minutes. Remove the pan from the heat and gently stir in the parmesan cheese, half the parsley, lemon zest, and remaining lemon juice.
While the risotto cooks, prepare the salad.

3

Prep the salad

  • Separate the romaine leaves, rinse, dry, and transfer to serving plates.
  • Zest and juice the lemon.
In a small bowl, mix the mustard, half the lemon juice, and 2 tablespoons olive oil. Season with salt and pepper.
Drizzle the dressing over the romaine leaves.

4

Serve


Transfer the risotto to individual bowls and garnish with the remaining parsley. Serve with the romaine salad.

Nutrition per serving: Calories: 710, Protein: 33 g, Total Fat: 31 g, Monounsaturated Fat: 16 g, Polyunsaturated Fat: 4 g, Saturated Fat: 7 g, Cholesterol: 204 mg, Carbohydrates: 74 g Fiber: 7 g, Added Sugar: 0 g, Sodium: 1370 mg

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