Directions:
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the olive oil, onion, and lemon zest and cook for 2-3 minutes, or until tender.
- Stir in the rice and cook for 1 minute. Now stir in the water, white wine, lemon juice, bouillon and black pepper. Cover, and cook gently over low heat for 30-35 minutes, or until rice is done.
- Off the heat and stir in the cheese; set aside and keep warm.
- Melt remaining butter in a medium skillet over medium-high heat. Add the shrimp and cook 3-4 minutes or until pink. Do not overcook.
- Serve shrimp over risotto, sprinkled with Gremolata.
- For Gremolata:.
- Combine 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped fresh flat-leaf parsley and 1 teaspoon finely grated lemon peel in a small bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 672.96 Kcal (2818 kJ) | ||
| Calories from fat | 278.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.9g | 48% | |
|---|---|---|---|
| Cholesterol | 65.62mg | 22% | |
| Sodium | 723.02mg | 30% | |
| Potassium | 83.24mg | 2% | |
| Total Carbs | 78.93g | 26% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 12g | 24% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.6mg | 4% | |
| Calcium | 76.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 155.28 Kcal (650 kJ) | ||
| Calories from fat | 64.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.13g | 48% | |
|---|---|---|---|
| Cholesterol | 15.14mg | 22% | |
| Sodium | 166.83mg | 30% | |
| Potassium | 19.21mg | 2% | |
| Total Carbs | 18.21g | 26% | |
| Sugars | 0.14g | 2% | |
| Dietary Fiber | 0.4g | 7% | |
| Protein | 2.77g | 24% | |
| Vitamin C | 0.7mg | 5% | |
| Iron | 0.1mg | 4% | |
| Calcium | 17.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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