Last Updated on November 1, 2024 by Arif Chowdhury
Look, I get it. You’re probably thinking, “Risotto? For weight loss? Yeah right!”
But hang on – I’m about to rock your world with this guilt-free version of creamy shrimp risotto that’ll make your taste buds dance while keeping those calories in check.
After testing this recipe approximately 47 times (okay, maybe I’m exaggerating, but my family hasn’t complained!), I’ve perfected this lighter take on the classic Italian comfort dish.
Why This Recipe Is Your New Weeknight BFF
Fun fact: Did you know that shrimp is one of the most protein-dense seafood options, packing about 24 grams of protein per 100-gram serving?
That’s more than chicken! Plus, when we pair it with arborio rice and fresh herbs, we’re creating a balanced meal that’ll keep you satisfied without weighing you down.
The Secret Behind This Lighter Version
Traditional risotto can pack up to 600 calories per serving, but this modified version clocks in at just 380 calories while maintaining that dreamy, creamy texture we all crave.
The magic lies in using less butter and incorporating more herbs and lemon for flavor. Studies show that herbs like dill can boost metabolism while adding negligible calories – win-win!
Ingredients You’ll Need
For the Risotto:
- 1½ cups arborio rice
- 4-5 cups low-sodium chicken broth (kept warm)
- 1 tablespoon olive oil
- 2 tablespoons butter (divided)
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 3 tablespoons fresh dill, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Red pepper flakes (optional)
Let’s Get Cooking!
Prep Work (10 minutes):
- Get your mise en place ready (fancy way of saying “get organized”)
- Heat your broth in a separate pot until warm
- Chop all herbs and aromatics
The Risotto Base (25 minutes):
- Heat olive oil and 1 tablespoon butter in a large pan over medium heat
- Sauté onions until translucent (about 5 minutes)
- Add garlic, cook for 30 seconds until fragrant
- Add rice, toast for 2-3 minutes until slightly nutty
- Pour in wine, stir until absorbed
The Stirring Game (20 minutes):
- Begin adding warm broth, one ladle at a time
- Stir frequently (no need to stir constantly – that’s a myth!)
- Wait for each addition to be absorbed before adding more
- Continue until rice is creamy but still has a slight bite
Shrimp Magic (7-8 minutes):
- While rice is cooking, marinate shrimp with lemon juice, zest, and garlic
- Heat olive oil in a separate pan
- Cook shrimp 2-3 minutes per side until pink
- Add fresh dill in the last minute
Bringing It All Together:
- Once rice is done, stir in remaining butter and Parmesan
- Fold in shrimp mixture
- Add extra dill and lemon zest
- Let rest for 2 minutes before serving
Pro Tips for Perfect Results
- Don’t rinse the rice! Those starches are crucial for creaminess
- Room temperature wine works better than cold
- If shrimp seems too pricey, watch for sales – I’ve scored great deals by checking weekly circulars
Storage & Reheating
Store leftovers in an airtight container for up to 2 days. When reheating, add a splash of broth or water to restore the creamy texture.
Pro tip: The microwave works fine, but a quick stir-fry in a pan gives better results.
Why You’ll Fall in Love with This Dish
Besides being a lighter version of the classic, this risotto is incredibly versatile. Having company over?
Double the recipe. Need to use up different herbs?
Swap the dill for basil or parsley. The possibilities are endless!
Remember, cooking should be fun, not stressful. If your risotto isn’t perfect the first time, no worries – mine looked like rice soup the first time I made it! Keep at it, and you’ll be a risotto pro in no time.