Lavender Lemon Thyme Shrimp Risotto

Arborio rice is cooked gradually with broth, white wine, lemon, thyme, and a small amount of culinary lavender, then finished with shrimp. Slow addition of the broth releases the rice's starch while careful seasoning keeps the floral note subtle.

Mealtime: Dinner, Main Course

Type: Dinner, Main Course

Cuisine: Italian

Dietary Preferences: Pescatarian

Cooking Time: 30-Minute Meal

Difficulty Level: Intermediate

Seasonal Preference: Romantic

Nutritional Information (per serving)

Calories: 610

Protein: 37g

Fat: 20g

Saturated Fat: 8g

Carbohydrates: 70g

Fiber: 2g

Sugars: 2g

Sodium: 800mg

Ingredients

• 1 lb large shrimp, peeled and deveined (450g)
• 1/2 teaspoon kosher salt (3g)
• 1/4 teaspoon black pepper (0.5g)
• 4 cups low-sodium seafood or chicken broth (950mL)
• 1 tablespoon olive oil (15mL)
• 2 tablespoons unsalted butter, divided (28g)
• 1 small shallot, finely chopped (40g)
• 1 cup Arborio rice (200g)
• 1/2 cup dry white wine (120mL)
• 1 teaspoon fresh thyme leaves (1g)
• 1/2 teaspoon culinary lavender buds, finely crushed (0.5g)
• 1 teaspoon finely grated lemon zest (2g)
• 1 tablespoon fresh lemon juice (15mL)
• 1/2 cup finely grated Parmesan cheese (50g)
• 2 tablespoons fresh parsley, chopped (8g)

Utensils

• Large skillet
• Saucepan
• Wooden spoon or spatula
• Ladle
• Measuring cups
• Measuring spoons
• Chef’s knife
• Cutting board
• Zester
• Grater
• Serving spoon
• Colander (if needed for shrimp)

Step by Step Instructions

1. Warm the seafood or chicken broth in a saucepan over low heat and keep it below a simmer.
2. Pat the shrimp dry and season them with the kosher salt and black pepper.
3. Heat the olive oil in a wide heavy skillet over medium-high heat and sear the shrimp for 1 to 2 minutes per side, until just opaque and 145°F (63°C); transfer them to a plate.
4. Reduce the heat to medium, melt 1 tablespoon butter, add the shallot, and cook for 3 minutes, until softened.
5. Add the Arborio rice and stir for 2 minutes, until the grains are lightly toasted at the edges.
6. Pour in the white wine and stir until it is nearly absorbed.
7. Add the warm broth about 1/2 cup at a time, stirring frequently and waiting until each addition is mostly absorbed before adding more, for 18 to 22 minutes, until the rice is creamy and al dente.
8. During the final 5 minutes, stir in the thyme and crushed culinary lavender so their aroma infuses without becoming bitter.
9. Remove the skillet from the heat and stir in the lemon zest, lemon juice, Parmesan, and remaining 1 tablespoon butter.
10. Fold in the shrimp and their juices just until hot, then finish the Lavender Lemon Thyme Shrimp Risotto with the parsley.

Variations and Serving Suggestions: For a delightful twist on your Lavender Lemon Thyme Shrimp Risotto, try swapping out the shrimp for scallops or even grilled chicken for a heartier meal. Feeling adventurous? Add a splash of coconut milk for a creamy, tropical vibe or toss in some sun-dried tomatoes for a burst of color and flavor. When serving, consider pairing it with a light arugula salad drizzled with lemon vinaigrette to cut through the richness. For a beautiful presentation, garnish with extra lemon zest and a sprinkle of lavender petals to impress your guests!