Lemony Risotto with Green Beans & Shrimp
The first time I made risotto, I stood in my little apartment kitchen in St. Paul wondering why so many people complained about how long it took to make this dish. I found the process soothing and simple. And the possibilities for adding color and flavor to an already luscious canvas like risotto is always so fun. This spring risotto recipe is one is perfect for these early spring days when it can be cold and rainy but we still crave the brightness of the season. Bonus: it is made with things you can easily keep on hand in your pantry, freezer, and fridge for those nights when you want something fancy without a lot of hassle of obscure ingredients.
Let’s break it down!
What you need to make this lemony risotto recipe:
olive oil
butter
salt & pepper
onion
garlic
arborio rice
white wine
chicken or vegetable broth
lemons
parmesan cheese
green beans (fresh or frozen)
large shrimp (fresh or frozen)
fresh mint (optional but it really elevates the dish!)
I mean, that’s a pretty excellent list if you ask me! Lots of pantry ingredients and things I often have in my freezer or fridge on a regular basis.
What substitutions can I make?
Peas in place of green beans
salmon or another fish in place of shrimp
omit the fish and top the risotto with a poached egg
use dry Vermouth or additional broth with some lemon juice in place of wine
One of the things I love about risotto is that once you get the hang of how to cook it and what flavors you like most, you can really get creative. I’ve made risotto with dashi and shiitake mushrooms, using sake instead of wine, with delicious results!
How do I know when to add liquid to my risotto?
The part of making risotto that takes the longest is when you are gradually adding liquid over the course of about 20-30 minutes. The key here is to add about 1/2 cup of broth at a time, allowing the rice to fully absorb the liquid before adding more. You repeat this until your rice is tender but still has a touch of a bite to it.
I hope you all make and love this dish. I hope you share it with someone you love and that it brings a little sunshine your way on a cloudy day. And I hope you take advantage of the time you spend stirring to just enjoy being in the moment.
Cheers, friends!
Lemony Risotto with Green Beans & Shrimp
Makes 4 servings (likely with some leftovers)
2 tablespoons unsalted butter + 1 tablespoon for the shrimp
1 tablespoon olive oil + 1 tablespoon for the shrimp
1/2 medium yellow onion, diced small
2 garlic cloves, minced + 2 whole cloves, peeled, for the shrimp
1 1/2 cups arborio rice
3/4 cup crisp white wine (I like to use Sauvignon Blanc or Pinot Grigio)
6-7 cups chicken broth or vegetable broth
1/2 cup grated parmesan cheese
1/4 cup grated romano cheese (optional but adds a nice bite)
8 oz green beans (fresh or frozen), cut into 1 inch pieces if long
zest and juice of 2 lemons
24 large shrimp, peeled and deveined
salt and pepper
fresh mint leaves
Pro Tip: Have all your ingredients prepped and ready so that you can move smoothly through this process.
Begin by putting your broth in a saucepan over medium heat. It doesn’t need to boil, but it should be warm, maybe barely simmering.
While your broth heats, move a rack to the top third of your oven and preheat the broiler. Melt the remaining butter with the remaining olive oil in a large, heavy, oven proof skillet over medium heat. Add the whole garlic cloves and let them become fragrant, flavoring the butter/oil. Pat the shrimp dry with paper towels and add them to the skillet in a single layer. Season with a touch of salt (shrimp are already quite salty, so you won’t need much) and black pepper. Place the skillet under the broiler for 3 minutes.
In a large skillet over medium heat, melt the 2 Tbsp butter with the 1 Tbsp olive oil. Increase the heat just a bit and add the onion along with little salt. Cook, stirring often, until translucent, about 5 minutes.
Add the rice and minced garlic cloves to the pan and cook, stirring constantly, until the rice starts to brown slightly. Add the wine to the pan, scraping up any bits from the bottom. When the wine has been completely absorbed, you can begin adding the broth 1/2 cup at a time (or about 1 ladle full). Stir the rice often, making sure it doesn’t stick to the bottom of the pan, until the liquid is completely absorbed. Add the next 1/2 cup of liquid, stir until absorbed, and continue with this process for 20-30 minutes or until the rice is tender with a slight bite. When you are nearing the end of adding your broth, add the green beans to the skillet with the rice and stir to combine. The beans will cook gently along with the remaining broth additions.
When the rice is done cooking, add the cheese, stirring to incorporate it into the rice. Taste for seasoning and add salt and pepper as desired. Then, stir in the lemon zest and juice.
Scoop the risotto into bowls, top with 6 shrimp for each person, then garnish with additional cheese, lemon zest, and fresh mint.
