Lemon Garlic Shrimp Risotto

$- 1 pound shrimp, peeled and deveined - 1 cup Arborio rice - 4 cups chicken or vegetable broth - 1 small onion, finely chopped - 3 cloves garlic, minced - Zest of 1 lemon - 2 tablespoons lemon juice - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 tablespoons butter The main star of this dish is the shrimp. You want fresh shrimp, peeled and deveined. This makes cooking easy and quick. Next, Arborio rice is vital. This rice has a high starch content that helps create a creamy texture. For the broth, you can use chicken or vegetable broth. It adds flavor and moisture to the risotto. Now, let’s talk about seasonings. Onions and garlic are key. They add a great base flavor. Minced garlic gives a strong kick. The zest and juice from the lemon brighten up the dish. Parmesan cheese adds a rich, nutty flavor that ties everything together. To cook, you need fats. Olive oil gives a nice flavor and helps sauté the onions. Butter adds richness to the shrimp and risotto. Together, these ingredients create a creamy and flavorful dish that you will love. {{ingredient_image_1}} - Start by heating 4 cups of chicken or vegetable broth in a saucepan. - Set the heat to medium and allow it to simmer. - Keep this broth warm as you cook the risotto. - In a large skillet, heat 2 tablespoons of olive oil over medium heat. - Add 1 small, finely chopped onion. Sauté it until it turns translucent, about 3 to 4 minutes. - Stir in 3 cloves of minced garlic and cook for another minute. You want it fragrant but not burnt. - Next, add 1 cup of Arborio rice to the skillet. Stir for about 2 minutes. This coats the grains and gives them some toastiness. - Slowly add the warm broth, one ladleful at a time. Stir often, allowing the rice to absorb the liquid before adding more. - Continue this for about 15 to 20 minutes. The risotto should be creamy and the rice should be al dente. - In another pan, melt 2 tablespoons of butter over medium heat. - Add 1 pound of peeled and deveined shrimp to the pan. Cook for 2 to 3 minutes on each side. - The shrimp should turn pink and opaque. Season with salt, pepper, lemon zest, and 2 tablespoons of lemon juice. - Once done, remove the shrimp from the heat and set them aside. After the risotto is nearly ready, mix in the cooked shrimp and 1/2 cup of grated Parmesan cheese. Adjust the texture with more broth if needed. Taste, then season with more salt and pepper if desired. Let it rest for a couple of minutes before serving. To make creamy risotto, you must stir often. Stirring helps release the starch in the rice. This creates that nice, creamy texture you want. Use a wooden spoon for best results. It gives you good control. For broth, I recommend chicken or vegetable broth. Both add rich flavor. Use low-sodium broth to avoid overpowering the dish. Warm broth helps the rice cook evenly. Keep it simmering while you cook the risotto. Timing is key for shrimp. Cook them for 2-3 minutes on each side. You want them to turn pink and opaque. If they curl up tightly, they are overcooked. Always check for a firm texture. Watch for the color change. When shrimp go from gray to pink, they are done. Remove them from heat right away to avoid cooking further. This keeps them juicy and tender. Adding fresh herbs boosts flavor. Try parsley or basil for a pop of freshness. You can stir them in right before serving. This adds color and taste to your dish. Infusing flavors is easy too. Add lemon zest and juice during cooking. This brightens up the dish and adds a nice zing. You can also try a dash of white wine for extra depth. Pro Tips Fresh Shrimp is Key: Always use the freshest shrimp you can find for the best flavor and texture. Look for shrimp that are firm and have a mild ocean scent. Perfectly Creamy Risotto: Stirring frequently is essential to release the starches from the Arborio rice, achieving that creamy texture. Don't rush the process; patience is vital. Balance the Flavors: Taste your risotto before serving. Adjust the lemon juice and seasoning to ensure a perfect balance of acidity and saltiness. Garnishing for Appeal: For a professional touch, garnish with fresh parsley and a sprinkle of extra Parmesan cheese right before serving to enhance both flavor and presentation. {{image_2}} You can switch out shrimp for chicken or scallops. Chicken adds a hearty twist and pairs well with lemon. Simply cook it until golden, then add it to the risotto with the cheese. Scallops offer a sweeter flavor. Sear them quickly for a tender bite. For a vegetarian option, try using roasted mushrooms or chickpeas. Both add a nice texture and flavor. You can brighten the dish with peas or asparagus. These veggies add color and crunch. Just toss them in during the last few minutes of cooking. Spinach or kale are also great choices. They wilt down nicely and boost the dish's nutrients. Add them just before the risotto is done for the best results. If you want to mix it up, try quinoa or farro. They add a nutty flavor and change the texture. Cook them according to the package, then blend into the risotto. Brown rice is another option. It takes longer to cook but gives a robust taste. Just adjust the broth amount and cooking time for perfect results. To keep your Lemon Garlic Shrimp Risotto fresh, store it in the fridge. Use an airtight container. Make sure it cools down first. This helps prevent moisture build-up. You can keep it for up to three days. When you're ready to enjoy leftovers, you have two easy options. For the microwave, place the risotto in a bowl. Add a splash of broth or water. Heat it in short bursts, stirring in between. This keeps it creamy. For stovetop reheating, add the risotto to a pan. Pour in a little broth and cook on low heat. Stir often until it’s heated through. This method helps keep the texture nice. If you want to freeze it for later, portion it out first. Use freezer-safe containers and leave a little space for expansion. It can last for up to three months in the freezer. When you're ready to eat, move it to the fridge to thaw overnight. For reheating, use the stovetop method mentioned above. Add a bit of broth if needed to regain creaminess. Yes, you can prepare this dish in advance. Here are some tips to help you: - Cook the risotto and shrimp separately. - Store them in airtight containers. - Keep the risotto and shrimp in the fridge for up to two days. - When ready to serve, reheat each part. Add a splash of broth to revive the creaminess. Pairing can enhance your meal. Here are some side dish ideas: - A fresh green salad with lemon vinaigrette - Garlic bread to soak up the risotto - Steamed vegetables like broccoli or asparagus - A light white wine, such as Sauvignon Blanc To keep your risotto just right, follow these tips: - Use Arborio rice, which has the right starch content. - Stir gently and frequently while adding broth. - Add broth gradually; let the rice absorb it before adding more. - Cook until the rice is al dente, with a slight bite. This blog post covers how to make a delicious Lemon Garlic Shrimp Risotto. We looked at the main ingredients, such as shrimp, Arborio rice, and broth, along with flavor enhancers like onion, garlic, and Parmesan. I shared step-by-step instructions to guide you through cooking so you can achieve creamy risotto. Remember, you can customize your dish with different proteins, vegetables, or grains. Store your leftovers properly and reheat them for best results. Enjoy the journey of making this dish, and happy cooking!$

Lemon Garlic Shrimp Risotto

A creamy and flavorful risotto featuring shrimp, garlic, and lemon.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

1 pound shrimp, peeled and deveined
1 cup Arborio rice
4 cups chicken or vegetable broth
1 small onion, finely chopped
3 cloves garlic, minced
1 lemon zest of
2 tablespoons lemon juice
0.5 cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons butter
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

In a saucepan, heat the broth over medium heat until simmering. Keep warm.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the Arborio rice to the skillet, stirring for about 2 minutes until the grains are coated and slightly toasted.
Begin adding the warm broth to the rice, one ladleful at a time. Stir frequently and allow the liquid to be absorbed before adding the next ladleful. Continue this process for about 15-20 minutes, or until the rice is creamy and al dente.
In the meantime, in another pan, melt the butter over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Season with salt, pepper, lemon zest, and lemon juice. Remove from heat and set aside.
Once the risotto is nearly done, stir in the cooked shrimp and Parmesan cheese. Adjust consistency with additional broth if needed.
Taste and season with more salt and pepper if desired.
Remove from heat and let it rest for a couple of minutes before serving.

Notes

Serve in shallow bowls, garnished with parsley and lemon zest.

Keyword garlic, lemon, risotto, shrimp