Name: Creamy Parmesan Shrimp Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz shrimp; 0.25 cup arborio rice; 1.5 cup chicken bone broth; 0.5 tbsp ghee; 1 tbsp parmesan cheese; 1 cup baby spinach; 1 clove garlic; 1 tbsp shallot; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Parmesan Shrimp Risotto

Pan-seared shrimp folded into a velvety arborio rice base simmered with savory broth and finished with a dusting of salty parmesan cheese.

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NUTRITION

Protein

56.9g

Fat

13.0g

Carbs

44.1g

SERVINGS

1 serving

INGREDIENTS

7 oz shrimp

0.25 cup arborio rice

1.5 cup chicken bone broth

0.5 tbsp ghee

1 tbsp parmesan cheese

1 cup baby spinach

1 clove garlic

1 tbsp shallot

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

1
In a small pot, bring the chicken bone broth to a low simmer.
2
In a separate wide skillet, melt 0.25 tbsp of ghee over medium heat and sear the shrimp for 2 minutes per side until pink; remove and set aside.
3
Add the remaining 0.25 tbsp ghee to the skillet and sauté the minced shallot and garlic for 1 minute until fragrant.
4
Stir in the arborio rice, toasting the grains for 2 minutes until the edges are translucent.
5
Add the warm broth one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
6
Once the rice is tender and creamy, stir in the baby spinach, sea salt, black pepper, and lemon juice until the greens wilt.
7
Fold the cooked shrimp and grated parmesan cheese into the risotto and serve immediately.