Description
Lemon Garlic Shrimp Risotto is a creamy and flavorful dish that combines shrimp, arborio rice, and a hint of lemon for brightness.
Ingredients
Scale
- 1 pound uncooked (31-40/pound size) shrimp
- 4 cups chicken or vegetable broth
- 4 tablespoons butter divided
- 1/2 medium onion or 1 large shallot chopped finely
- 1 cup uncooked arborio rice
- 1/2 cup dry white wine
- 1 tablespoon lemon juice + zest from 1 lemon + more for serving
- 1/2 cup freshly grated parmesan cheese
- 4–5 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon chopped fresh parsley
- Salt & pepper to taste
Instructions
- Prep the shrimp by thawing under cool running water, peeling, and removing tails.
- Add chicken broth to a large saucepan/pot over high heat. Reduce heat to low just before boiling.
- Melt half the butter in a Dutch oven or large skillet over medium heat.
- Add the onion and sauté until softened (about 5-7 minutes).
- Add the rice and stir constantly for 2-3 minutes.
- Pour in the wine and stir until the rice absorbs it.
- Gradually add broth one ladle at a time, stirring nearly constantly, until the rice is al dente (about 25-30 minutes).
- Turn off the burner and stir in lemon juice, lemon zest, and parmesan cheese. Cover the pot.
- Melt remaining butter in a skillet, add shrimp, garlic, crushed red pepper flakes, and salt & pepper. Cook for about 2 minutes per side until shrimp are pink.
- Serve risotto topped with shrimp and parsley, with a squeeze of lemon juice if desired.
Notes
- Risotto requires patience. Avoid rushing the cooking process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg
Keywords: Lemon Garlic Shrimp Risotto, Shrimp Risotto, Risotto Recipe