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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring broth to a boil in a saucepan, reduce heat and simmer to keep warm. | 2. In another heavy-bottomed saucepan, melt 3 tablespoons of the butter. Add rice and stir until every grain is coated with butter. | 3. Begin to ladle in broth slowly, one cup at a time, stirring until all liquid is absorbed and the rice is still moist, before adding more. | 4. After 10 minutes of cooking, add grated lemon peel. It will take about 20 minutes for the rice to absorb all the broth and to finish cooking. | 5. Remove pan from heat and stir in the Parmesan cheese and the remaining butter. | 6. To make the sauce, saute peeled shrimp in oil. Add white wine to the pan and cook over medium-high heat to evaporate the wine. Add parsley, and cook until sauce thickens and mixture is reduced. | 7. To plate dish, mound a portion of the risotto, and place shrimp over top. Garnish with lemon zest strips and parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	10	cups		781.2	18.9	111.384	26.208000000000002
butter	10	tablespoons		855.0	39.285	26.715	72.0
carnaroli rice	3	cups		-	-	-	-
lemon peel	2		grated	1.88	0.64	0.06	0.012
parmesan cheese	6	tablespoons	grated	111.0	12.0	12.0	1.5
shrimp	48		peeled	18496.0419	0.0	4373.7699	110.9763
olive oil				-	-	-	-
white wine	2	cups		-	-	-	-
parsley	3	tablespoons	minced	4.104	0.7216	0.3386	0.0901
lemon zest				-	-	-	-
parsley			minced	4.104	0.7216	0.3386	0.0901

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.