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Pesto Lemon Risotto with Shrimp is for Dinner.

Pesto Lemon Risotto with Shrimp takes 10 minutes to prepare.

Pesto Lemon Risotto with Shrimp takes 40 minutes to cook.

Pesto Lemon Risotto with Shrimp makes 20 servings.

The ingredients for Pesto Lemon Risotto with Shrimp are:

White Rice, long grain, 1 cup
Water, tap, 2 cup (8 fl oz)
Butter, unsalted, 1/4 cup
Lemons, 2 fruit without seeds
Pesto Sauce, 2 tbsp
Shrimp, cooked, 16 oz (frozen bag)
Ragu Classic Alfredo Sauce, one 16oz jar
Garlic 2-3 large cloves (minced)

Here is how you make Pesto Lemon Risotto with Shrimp:

Thaw shrimp and take tails off if still on. In a medium pot, bring 2 cups of water to a boil. Add rice and turn heat to low to steam rice. Cover pot and let rice steam for 30-40 minutes until all water is absorbed. In the meantime, melt butter in a large saucepan and sautee garlic until tender, do not cook on high heat as garlic will burn and get bitter. Once garlic is fragrent, add shrimp to cook. Season with salt and pepper & zest and juice of one lemon. Once shrimp is fully cooked, add whole jar of Alfredo Sauce and stir carefully as to not spash sauce. Once sauce is completely combined, keep warm and add to fully cooked rice. Add pesto sauce and stir. Add zest and juice of other lemon and serve.Serving Size: Makes about 20 small side servings.Number of Servings: 20Recipe submitted by SparkPeople user AEHITCHC.

The nutritional information for Pesto Lemon Risotto with Shrimp is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 107.4

• Total Fat: 7.3 g
• Cholesterol: 62.9 mg
• Sodium: 226.0 mg
• Total Carbs: 5.0 g
• Dietary Fiber: 0.6 g
• Protein: 5.7 g