This forgiving risotto asks less of the cook than the classic, letting the rice drink up the stock a ladle at a time while the shrimp wait their turn. A comforting bowl for a wine-and-oil day, brightened at the end with lemon and parsley.
Cheater Shrimp Risotto
A forgiving skillet risotto of toasted rice and tender shrimp, finished with lemon and parsley.
Servings 4
Ingredients
For the risotto
- 3 tbsp vegetable oil
- 1 onion, diced
- 2 or so carrots, peeled and diced
- 2 cloves garlic, minced
- 1 cup Arborio or plain white rice
- 1 lb peeled and deveined shrimp
- 4 cups vegetable or shrimp stock, plus more as needed
- juice of 1 lemon
- to taste salt and pepper
- fresh parsley, for garnish
Method
- Heat the oil in a large skillet. Sauté the shrimp until almost cooked, then remove with a slotted spoon and set aside.
- Sauté the carrot and onion until they begin to get soft, then add the garlic and cook for another couple of minutes. Do not let it burn.
- Add the rice to the oil and vegetable mixture and stir for a minute, letting the rice toast for a bit.
- Add about 1/2 cup of liquid, stir until absorbed, then add another 1/2 cup. Continue this way until the rice is cooked; you might need more liquid than 4 cups.
- Water is fine if you run out of stock, and white wine is excellent here on a wine day.
- Season to taste and add the shrimp back in until cooked through.
- Garnish with the lemon juice and parsley, and serve warm.
To keep it strict (oil-free)
Sauté the shrimp and vegetables and toast the rice in a few splashes of the stock instead of oil to keep a strict fast.