Lemon Shrimp Risotto Soup gives all of the flavors of a shrimp risotto recipe with a hint of lemon and a little extra creamy broth so it can be eaten with a spoon.

Points on the MyWW program.

With this recipe, the MyWW points are the same on the Blue and Purple plans…just 5 points per serving.
If you are on the Green plan, one serving will be 6 points, because of the shrimp and peas.

Another updated list.

Speaking of MyWW points, I have another updated list for you! Our list of WW friendly sweet treats includes the MyWW green, blue, and purple points per serving now! If you are looking for quick-and-easy, grab-and-go dessert ideas, you will definitely want to check it out. All of the suggestions on the list are 5 or less points on all three plans.

Optional ingredients in this soup.

The peas, basil, and lemon zest are all optional. In fact, you could even leave out the lemon entirely and make it “Shrimp Risotto Soup.” Add or take away ingredients as you see fit. If you change up the recipe, let us know about it in the comments. I would love to hear your ideas!

Alright, let’s get to this recipe…

Here is what you need:

1 tablespoon extra virgin olive oil
1 small onion, chopped
2 garlic cloves, minced
4 cups fat-free chicken broth
3/4 cup Arborio rice, uncooked
1/2 cup frozen peas
1/4 cup white cooking wine
8 ounces shrimp
1 lemon, juiced and zested
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil, optional
Salt and pepper, to taste

Here is what you do:

In a stockpot set over medium-low heat, warm oil. Add onion and salt; cover and cook for 4-5 minutes, mixing halfway through. Add garlic and cook 30 seconds.

Turn heat up to medium-high heat. Mix in broth, rice, peas, and cooking wine. Cook 15-17 minutes.

Chop shrimp into small bite-sized pieces and add to the pot, along with the lemon juice and Parmesan cheese; cook for 5-6 more minutes, or until the rice is fully cooked.

Optional step: Garnish soup with lemon zest and basil. You could also sprinkle with additional Parmesan cheese if you would like. Salt and pepper, to taste.

Makes 5 servings.
One serving is 1 cup.
One serving is 6 Green, 5 Blue, or 5 Purple points.

Print Recipe

Lemon Shrimp Risotto Soup

One serving is 6 Green, 5 Blue, or 5 Purple points.

Makes: 5 servings

Calories: 170

Author: Alisha Hughes

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small onion chopped
• 2 garlic cloves minced
• 4 cups fat-free chicken broth
• 3/4 cup Arborio rice uncooked
• 1/2 cup frozen peas optional
• 1/4 cup white cooking wine
• 8 ounces shrimp
• 1 lemon juiced and zested
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil optional
• Salt and pepper, to taste

Instructions

• In a stockpot set over medium-low heat, warm oil. Add onion and salt; cover and cook for 4-5 minutes, mixing halfway through. Add garlic and cook 30 seconds.
• Turn heat up to medium-high heat. Mix in broth, rice, peas, and cooking wine. Cook 15-17 minutes.
• Chop shrimp into small bite-sized pieces and add to the pot, along with the lemon juice and Parmesan cheese; cook for 5-6 more minutes, or until the rice is fully cooked.
• Optional step: Garnish soup with lemon zest and basil. You could also sprinkle with additional Parmesan cheese if you would like. Salt and pepper, to taste.