Heart-Healthy Shrimp Risotto
Discover a nourishing twist on a classic Italian favorite with our Heart-Healthy Shrimp Risotto recipe! Packed with lean, protein-rich shrimp and vibrant spinach, this dish combines creamy Arborio rice with the zesty brightness of lemon for a delicious and wholesome meal. Made with olive oil and flavored with fresh herbs like parsley, garlic, and lemon zest, this risotto is elevated with a touch of Parmesan for an indulgent finish without compromising on nutrition. Using low-sodium broth helps keep the dish heart-friendly, while the simple cooking technique of ladling in warm broth ensures perfectly creamy results every time. Ready in just 40 minutes, this nutritious one-pot wonder is perfect for a light yet satisfying dinner that’s sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 unit Medium onion, finely chopped
- 2 units Garlic cloves, minced
- 1.5 cups Arborio rice
- 4 cups Low-sodium chicken or vegetable broth
- 2 cups Water
- 1 pound Medium shrimp, peeled and deveined
- 2 cups Fresh spinach, chopped
- 1 teaspoon Lemon zest, grated
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Grated Parmesan cheese
Instructions
In a large saucepan, heat the olive oil over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the Arborio rice and stir well to coat the rice in the oil and onions, cooking for about 2 minutes.
Combine the broth and water in a separate saucepan and bring to a simmer. Keep it warm over low heat.
Begin adding the warm broth mixture to the rice, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. This process will take about 20 minutes.
When the rice is almost cooked and creamy, add the shrimp and spinach. Cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Stir in the lemon zest, lemon juice, salt, and black pepper. Mix thoroughly until well combined.
Remove from heat and stir in the chopped parsley and grated Parmesan cheese until the cheese melts and the risotto is creamy.
Serve immediately, garnishing with additional parsley if desired.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 2888 mg | 126% | |
| Total Carbohydrate | 268.2 g | 98% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 6.4 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 758 mg | 58% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2880 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
