Shrimp & Lemon Risotto
with Roasted Zucchini and Parmesan
Shrimp & Lemon Risotto
Creamy lemon-kissed risotto topped with juicy shrimp, roasted zucchini, and savory Parmesan for a bright, comforting dinner with fresh flavor.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 2 unit Chicken Stock Concentrate
- 1 clove Garlic
- 1 unit Lemon
- 1 ounce Parmesan Cheese
- 10 ounce Shrimp
- ¼ ounce Thyme
- 1 unit Yellow Onion
- 8 ounce Zucchini
Additional Ingredients
- 2 tablespoon Butter
- 1 teaspoon Olive Oil
- box Pepper
- box Salt
Italian
PDF
DifficultyHard
Total Time45m
Calories644
Protein44g
Carbs73g
Fat21g
Tags:
Gluten-freeProtein SmartFiber SmartLow SugarEat First
⚠️Allergens:
🥛Milk🦐ShellfishSwaps and substitutions
For a shellfish-free version, swap the shrimp for mushrooms, white beans, or roasted cauliflower to keep the dish hearty. To avoid milk, use a dairy-free hard cheese or nutritional yeast instead of Parmesan, and choose a vegetarian stock concentrate.
What to serve with it
Serve with a crisp green salad or simple steamed greens to lighten the rich, creamy rice. A lemony side and crusty bread for other diners make it feel complete without overpowering the seafood.
