Shrimp with Arugula Risotto
serves 4
Ingredients
- 2 C risotto, cooked
- 1 lb large shrimp
- 3 C baby arugula
- 1/2 C basil, thin slice
- 1 T fresh lemon juice
Instructions
- Season the shrimp, then saute.
- Mix the arugula and basil into the risotto.
- Plate the risotto, garnish with the shrimp, dress with the lemon juice, and serve.
Source: Cooking Light Magazine, May 2010