Description
This Lemon Garlic Shrimp Risotto is a delightful dish that brings together creamy arborio rice, vibrant lemon, and succulent shrimp. Perfect for weeknight dinners or special occasions, it’s easy to make and simply irresistible!
Ingredients
Scale
- 1 pound uncooked (31-40/pound size) shrimp
- 4 cups chicken or vegetable broth
- 4 tablespoons butter
- 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
Instructions
- Prepare the shrimp by peeling and thawing if frozen.
- Heat broth in a saucepan, keeping warm.
- Sauté onion or shallot in butter until translucent.
- Add arborio rice, stirring until slightly translucent.
- Pour in white wine and stir until absorbed.
- Gradually add warm broth, stirring continuously for 25-30 minutes until rice is al dente.
- Stir in lemon juice, zest, and parmesan until creamy.
- In a skillet, sauté shrimp with garlic and red pepper flakes until cooked through.
- Serve risotto topped with shrimp, parsley, and extra lemon juice.
Notes
Stir briskly while adding broth to ensure creamy consistency.
Store leftovers in an airtight container for up to 3 days.
Shrimp should be cooked just until pink; overcooking can make them tough.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 1g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 120mg