Seafood Risotto
A rich risotto divided into two halves for a shared, elegant presentation. This Italian seafood recipe, ready in about 55 minutes, pairs arborio rice, chicken stock, and mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups arborio rice
- 3 cups chicken stock
- 8 oz mushrooms, sliced
- 6 large shrimp, peeled and deveined
- 2 tbsp butter
- 1/2 cup parmesan, grated
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Equipment for this recipe
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Instructions
- Step 1: In a pot, melt 1 tbsp butter and sauté 1/2 cup mushrooms until golden, 5 minutes.
- Step 2: Add 1/2 cup rice and toast for 2 minutes. Stir in 1/2 cup chicken stock, then 1/2 cup rice, and 1/2 cup stock. Cook 15 minutes, stirring frequently.
- Step 3: Toss in 3 shrimp and 1/2 cup parmesan. Cook 2 minutes until shrimp are opaque.
- Step 4: Divide into two halves for serving, garnishing each with 1/4 cup parmesan and a lemon wedge.
