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Lemon-Herb Risotto with Shrimp and Haricots Verts

Photo: Jennifer Causey; Styling: Claire Spollen

Total time 40 mins

Serves 2 (serving size: about 1 1/2 cups)

Risotto can seem daunting but making this low and slow dish is surprisely calming. The flavors and texture come together in this one bowl meal with the tang of the lemon, bite of the shrimp, crunch from the haricot verts and creaminess from the added cream cheese. If you wish to substitute the cream cheese, try using a splash of cream, dollop of goat cheese or shredded parmesan. Sautéed fennel adds a touch of sweetness, but you can leave it out if you prefer and sprinkle on a little dill at the end instead. Risotto requires no special technique, just the patience to keep stirring. Use a ladle to add liquid in even amounts. Voted as a staff favorite, this warm and hearty meal is perfect for two for a weeknight meal.   


  • 2 cups unsalted chicken stock (such as Swanson)
  • 1 1/2 cups water
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup finely chopped fennel bulb
  • 1 tablespoon chopped fresh thyme
  • 2 garlic cloves, minced
  • 3/4 cup uncooked Arborio rice
  • 1/4 cup dry white wine
  • 3/4 cup haricots verts (French green beans), cut into 1/2-in. pieces
  • 3/8 teaspoon kosher salt
  • 8 ounces medium shrimp, peeled and deveined
  • 2 teaspoons grated lemon rind
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon 1/3-less-fat cream cheese
  • 1 tablespoon chopped fennel fronds
  • 1/4 teaspoon ground white pepper

Nutrition Information

  • calories 485
  • fat 10.4 g
  • satfat 2.1 g
  • monofat 5 g
  • polyfat 0.9 g
  • protein 29 g
  • carbohydrate 69 g
  • fiber 6 g
  • cholesterol 148 mg
  • iron 2 mg
  • sodium 697 mg
  • calcium 130 mg
  • Est. Added Sugars 1
  • sugars 5

How to Make It

  1. Combine stock and 1 1/2 cups water in a large glass measure or microwave-safe bowl. Microwave at HIGH 2 minutes or until warm.

  2. Heat oil in a large saucepan over medium-high. Add onion, chopped fennel bulb, thyme, and garlic; sauté 4 minutes. Add rice; cook 1 minute, stirring constantly. Add wine; cook 1 minute or until liquid evaporates, stirring constantly. Add 1 cup stock mixture; cook 4 minutes or until liquid has almost evaporated. Add 2 cups stock mixture, about 1/2 cup at a time, stirring often until each portion is absorbed before adding the next, about 12 minutes total.

  3. Stir in 1/4 cup stock mixture, beans, and salt; cook 3 minutes or until liquid is absorbed. Stir in shrimp; cook 4 minutes or until done. Stir in remaining 1/4 cup stock mixture, rind, and remaining ingredients. Serve immediately.