Description

This Lemon Garlic Shrimp Risotto is a delightful blend of creamy arborio rice, succulent shrimp, and zesty lemon, making it a perfect quick dinner or impressive dish for gatherings.

Ingredients

Scale

1 pound uncooked shrimp (31-40/pound size)
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 (plus 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)

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Instructions

Prep the shrimp by thawing if frozen, peeling, and deveining them.
Heat the broth in a saucepan until warm, then reduce to low heat.
In a large skillet, melt half the butter, sauté the chopped onion or shallot until translucent.
Add arborio rice, stirring for 2-3 minutes to toast.
Pour in white wine and stir until absorbed.
Gradually add warm broth one ladle at a time, stirring constantly until absorbed, about 25-30 minutes.
Once al dente, stir in lemon juice, lemon zest, and Parmesan cheese. Cover to meld flavors.
In a separate skillet, melt remaining butter, add shrimp, garlic, and red pepper flakes, cooking until shrimp are pink and opaque.
Serve risotto topped with shrimp, parsley, and extra lemon juice.

Notes

For best results, use room temperature broth to maintain cooking temperature.
Keep a close eye on the shrimp to avoid overcooking, which can make them rubbery.
Experiment with different herbs or vegetables for variety.

Nutrition

Serving Size: 1 serving
Calories: 560
Sugar: 2g
Sodium: 900mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 66g
Fiber: 2g
Protein: 28g
Cholesterol: 170mg