Lemony Shrimp Risotto
with Roasted Zucchini
Lemony Shrimp Risotto
Creamy risotto brightened with lemon and topped with tender shrimp and roasted zucchini for a fresh, satisfying dinner with a sunny finish.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 1 unit Chicken Stock Concentrate
- 2 clove Garlic
- 1 unit Lemon
- ¼ cup Parmesan Cheese
- 10 ounce Shrimp
- ¼ ounce Thyme
- 1 unit Yellow Onion
- 1 unit Zucchini
Additional Ingredients
- 1 tablespoon Butter
- 1 teaspoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyHard
Total Time45m
Calories590
Protein38g
Carbs74g
Fat16g
Tags:
Protein SmartFiber SmartLow SugarEat First
⚠️Allergens:
🥛Milk🦐ShellfishSwaps and substitutions
For a dairy-free version, swap the Parmesan for a plant-based hard cheese or nutritional yeast, keeping the savory finish. To avoid shellfish, replace the shrimp with mushrooms, white beans, or tofu for a similarly satisfying protein.
What to serve with it
Serve with a crisp green salad or garlicky greens to balance the rich, lemony rice and shrimp. Warm crusty bread or a light tomato side also works well to make the meal feel more complete.
