Creamy Italian Shrimp Risotto

  • Serves 2
  • Preparation Time: 3 minutes
  • Cooking Time: 20 minutes

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Ingredients

Adjust Servings:
1/2 cup Arborio rice (e.g.: Pastene™)
4 cups water
1/2 cup zucchini cut lengthwise, then cut into 1/4 inch half-rounds
1/2 cup onion diced
2 cloves garlic chopped fine or pressed
2 tablespoons fresh dill chopped (or 1 1/2 tablespoons dried)
2 tablespoons parsley chopped
1/4 cup frozen baby peas
180g frozen shelled raw shrimp size 41/50
1 teaspoon lemon zest (optional)
1 tablespoon olive oil
1/4 cup dry vermouth or dry white wine
3/4 cup low-sodium chicken broth
1 tablespoon cream cheese
1 tablespoon parmesan cheese
Freshly ground black pepper
1 egg

Nutrient Analysis

PER SERVING:

1/2 of recipe: 1 1/2 cups


RENAL EXCHANGE:

3 Protein + 3 Starch + 1 Vegetable


Calories
487kcal
Protein
29g
Carbohydrates
52g
Fibre
3.4g
Total Fat
15g
Saturated Fat
4g
Cholesterol
230mg
Sodium
336mg
Potassium
647mg
Phosphorus
386mg

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Ingredients

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Preparation

1
Done

Over high heat, bring water to a boil (5 minutes).

2
Done

Prepare zucchini, onion, garlic, dill and parsley. Measure peas and shrimp, grate zest of lemon if using, and set all ingredients aside.

3
Done

Pour the rice into the boiling water and continue to boil for 5 minutes.

4
Done

In a heavy-bottomed 1-litre pot, heat oil over medium-high heat. Add zucchini, onion, and garlic, and cook for 3 minutes. Then add shrimp, lemon zest, peas and herbs, and cook for 2-3 minutes, stirring a couple of times.

5
Done

Bring the chicken broth to boil and reserve (microwave is fast!).

6
Done

Over the sink, strain the rice through a sieve. Immediately add the rice to the pot with the vegetables and shrimp.

7
Done

Add the vermouth and cook for 2 minutes. Then add the hot chicken broth. Reduce heat to medium-low and cook for 8 minutes more while stirring. The stirring is important because it releases the gluten from the rice to create the creamy texture.

8
Done

Remove from heat, add cream cheese, parmesan and 1egg. Stir gently until combined. The egg will thicken the rice to finish. No need to boil it at this point because the residual heat will cook the egg.

9
Done

Finish with freshly ground black pepper and serve immediately.

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