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Lemony Risotto with Shrimp (Rice Cooker)

by Chef Katie Chin

Lemony Risotto with Shrimp (Rice Cooker)

Makes 4 to 6 servings

I love the refreshing burst of lemon in this dish, and it's a fantastic recipe to make when fresh corn is in season. Vibrant pink shrimp make it a colorful dish for entertaining. Serve with a mixed green salad for an easy, breezy dinner, says chef and author of 300 Best Rice Cooker Recipes, Katie Chin.

 

Tips: To blanch fresh corn kernels, bring a small saucepan of water to a boil over high heat. Add corn and boil for 1 to 2 minutes or until tender-crisp. Using a slotted spoon, transfer corn to a bowl of ice water and let cool completely. Drain.

Try using Meyer lemons for the juice and zest.

This risotto will hold on the Keep Warm cycle for about 1 hour, but you'll need to add 1⁄4 cup (60 mL) more broth for a creamy consistency. Wait until you're ready to serve before folding in the Parmesan, seasoning and garnishing.

 

     Medium to large rice cooker; fuzzy logic (preferred) or on/off

2 tbsp     extra virgin olive oil     30 mL

5 tsp     butter, divided     25 mL

1 cup     finely chopped onion     250 mL

1 tbsp     finely grated lemon zest     15 mL

1 cup     Arborio rice     250 mL

1⁄4 cup     white wine     60 mL

3 cups     chicken broth     750 mL

12     medium shrimp, peeled and deveined     12

1 cup     blanched fresh or thawed frozen corn kernels (see tip)     250 mL

3 tbsp     freshly squeezed lemon juice     45 mL

1⁄2 cup     freshly grated Parmesan cheese     125 mL

     Salt and freshly ground black pepper

     Finely chopped fresh parsley

     Lemon wedges

     Additional freshly grated Parmesan cheese

1.     Set the rice cooker for the Quick Cook or Regular cycle. When the bottom of the bowl gets hot, add oil and 1 tbsp (15 mL) butter and let butter melt. Sauté onion for about 3 minutes or until softened and translucent. Stir in lemon zest.

2.     Stir in rice until completely coated. Sauté for about 4 minutes or until mostly translucent and only a dot of white remains. Stir in wine and cook for 3 to 4 minutes or until evaporated. Stir in broth. Close the lid and reset for the Porridge or Regular cycle. Set a timer for 20 minutes. Stir two or three times while the risotto is cooking.

3.     When the timer sounds, fold in shrimp, corn and lemon juice. Set the timer for 5 minutes.

4.     When the timer sounds, check to make sure risotto is al dente and shrimp are pink and opaque. If necessary, continue cooking, checking for doneness every 5 minutes. Fold in the remaining butter. Fold in Parmesan. Season to taste with salt and pepper. Serve immediately, garnished with parsley and lemon wedges. Serve additional Parmesan on the side.

 

Variation: Substitute 1 cup (250 mL) chopped grilled chicken for the shrimp, adding it with the Parmesan.


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