Valerie Bertinelli’s 5-Ingredient Shrimp Risotto | Food Network

Cook along with Valerie as she makes risotto with a homemade shrimp stock, bright lemon flavor and peppery arugula from just five ingredients!
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5-Ingredient Shrimp Risotto
Level: Easy
Total: 1 hr 25 min
Active: 1 hr
Yield: 4 to 6 servings


1 pound large shell-on shrimp, peeled, deveined and chopped into 1-inch pieces, shells and tails reserved
6 cloves garlic
Kosher salt and freshly ground black pepper
1 to 2 tablespoons extra-virgin olive oil
1 1/2 cups arborio rice
1/2 cup lemon juice (from 3 lemons)
1 cup packed baby arugula, roughly chopped
1 tablespoon lemon zest (from 1 lemon)


Put the shrimp shells and tails, 3 cloves of garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan. Cover with 7 cups of water and bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes.

Strain the shrimp broth into a large liquid measuring cup. Discard the shells and garlic. You should be left with 6 cups of broth. If the broth reduced more, just supplement with a little extra water to yield 6 cups. Add the broth back into the empty saucepan and keep warm over low heat.

Heat a large straight-sided skillet or braiser over medium-high heat. Heat 1 tablespoon of oil until shimmering. Add the chopped shrimp and sprinkle with a generous pinch of salt and pepper. Cook, stirring occasionally, until the shrimp are pink, about 5 minutes. Meanwhile, thinly slice the remaining 3 cloves of garlic and set aside. Transfer the cooked shrimp to a plate and set aside.

Reduce the heat to medium low and add 1 tablespoon of oil if the skillet is too dry, then add the sliced garlic. Cook, stirring frequently, until fragrant and just starting to soften, about 1 minute. Stir in the arborio rice until coated with the oil. Add the lemon juice and cook, stirring occasionally, until it has been mostly absorbed, about 2 minutes.

Ladle 1 cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes; you will know it’s time to add more stock when you move the rice aside and no liquid pools in the center.

Repeat this process, adding more stock a ladleful at a time, until the rice is al dente and creamy, 20 to 25 minutes. If you run out of broth before the risotto is at its desired doneness, add some water.

Stir in the arugula, shrimp and half of the lemon zest and cook until the arugula wilts slightly.
Serve topped with the remaining lemon zest.

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Valerie Bertinelli’s 5-Ingredient Shrimp Risotto | Food Network

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