Risotto is a classic northern Italian dish that requires a lot of stirring! Arborio is a short grain rice from Italy and is available in most supermarkets. If you don’t have white wine on hand, add more broth. You can use vegetable, seafood or chicken broth. I add arugula (or spinach) to make this a one-pot healthy and delicious meal.

Although non-traditional, I made this version with a mix of rices

Ingredients (choose organic when available):

  • 2 tablespoons extra-virgin olive oil
  • 1 pound uncooked extra-large shrimp, peeled and deveined
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon sea salt, optional
  • 1 onion, chopped (about 1 cup)
  • 3 stalks celery, chopped (about 1 cup)
  • 1 clove garlic, minced
  • 1 cup Arborio rice
  • 1/4 cup dry white wine
  • 2 cups low-sodium broth, plus extra as needed
  • Juice from 1 large lemon (about 1/4 cup)
  • 3 cups arugula, chopped

In a large saucepan heat one tablespoon of olive oil over medium heat. Season shrimp with pepper and optional salt. Add shrimp to saucepan and cook until opaque, about 3 minutes. Transfer shrimp and juices to a bowl.

Add the remaining oil to the pan. Add the onions and celery. Cook and stir about 4 minutes or until tender. Add the garlic and cook for a minute. Add the rice. Stir until well coated for about 2 minutes. Add the wine and cook until the wine is absorbed for about 2 minutes, stirring often. Add the broth and lemon juice. Bring to a boil, stirring often. Reduce heat to medium-low. Simmer until the rice is just tender for about 12 to 14 minutes or until time noted on the package of the rice, stirring often.

Stir in the arugula until it wilts for about 30 seconds. Add the shrimp and more broth if needed, 1/4 cup at a time, until the risotto has a creamy texture.

Serves 4.

Nutrition Facts per serving without added salt: