Receta Weeknight shrimp risotto with arugula and lemon cream
Ingredientes
- olive oil
- 2 cloves
- garlic, minced
- 1/2
- medium onion, minced
- 1 cup
- Arborio rice
- 1/4 cup
- dry white wine
- 3/4 pound
- large peeled and deveined shrimp (16 to 20 per pound) cut into 1/2 inch pieces
- 1 Tbsp.
- unsalted butter
- 1/4 cup
- freshly grated Parmesan cheese
- 1 cup
- loosely packed baby arugula
- 1 Tbsp.
- freshly squeezed lemon juice
- Kosher salt
- 1/4 cup
- heavy cream
View Full Recipe at Ladyberd's Kitchen
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 310g | |
Calories 225 | |
Calories from Fat 39 | 17% |
Total Fat 4.5g | 6% |
Saturated Fat 2.69g | 11% |
Trans Fat 0.0g | |
Cholesterol 21mg | 7% |
Sodium 26mg | 1% |
Potassium 389mg | 11% |
Total Carbs 18.91g | 5% |
Dietary Fiber 2.3g | 8% |
Sugars 6.57g | 4% |
Protein 3.09g | 5% |