Risotto with Shrimp, Arugula, and Lemon Cream

This week’s cooking assignment for IHCC is surf and/or turf, I chose to surf it with this shrimp risotto from Curtis Stone’s Good Food, Good Life cookbook. I chose this recipe because it has some of my favorite ingredients; shrimp and arugula.

This is more than a 30 minute recipe but well worth the effort. We have not made risotto before so a new technique and a new recipe. My husband and I loved it and would make it again. We decided not to make the lemon cream that goes on top as the dish seemed rich enough without. Highly recommend this recipe.

6 Comments Add yours

  1. Zosia says:

    The addition of arugula is inspired. It's such a great way to lighten up a rich dish. Another Curtis recipe bookmarked!

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  2. Claudia says:

    I love that combination of flavors. Was the arugula added at the very end? It sounds delicious.

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  3. flour.ish.en says:

    There is always certain charm with a well made risotto. I think about making risotto more than I actually make them. One of my favorite dishes! Great selection.

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  4. I have being eying this recipe since I got the book. So glad to hear you recommend it. It looks fabulous! šŸ˜‰

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  5. Kim says:

    My husband and I love risotto and this version begs to be made. I think this looks perfect as you've made it, no lemon cream necessary.A lovely and special meal! – Love the plating.

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