Description
This creamy and zesty Lemon Risotto with Shrimp is a delightful Italian-inspired dish that combines the rich, buttery flavor of arborio rice cooked to perfection with the brightness of fresh lemon juice and tender medium shrimp. Enhanced with garlic, shallots, and finished with freshly grated Parmesan cheese, this risotto makes a perfect elegant yet comforting meal for any occasion.
Ingredients
Scale
Main Ingredients
- 3/4 pounds medium shrimp (thawed & peeled)
- 5 cups vegetable or chicken stock/broth
- 1 cup white wine
- 2 tablespoons butter
- 1 shallot (chopped finely)
- 2 cloves garlic (minced)
- 2 cups arborio rice
- Juice from 1 lemon
- Olive oil (optional, for cooking shrimp separately)
- Freshly grated Parmesan cheese (for serving)
- Salt & pepper (to taste)
Instructions
- Prepare the Stock and Wine: Add the stock and white wine to a pan and heat over high heat. Reduce the heat to low just before the liquid starts to boil to keep it warm throughout the cooking process.
- Melt Butter: In a large skillet, melt the butter over medium heat to prepare the base for the risotto.
- Sauté Shallots and Garlic: Add the finely chopped shallot and minced garlic to the skillet. Cook for a couple of minutes, stirring continuously to avoid browning, until fragrant and softened.
- Add Arborio Rice: Stir in the arborio rice so that each grain is coated with butter. Continue stirring for about two minutes to lightly toast the rice. Then reduce the heat to medium-low.
- Cook Risotto by Adding Liquid Gradually: Begin adding the warm stock and wine mixture one ladle at a time to the rice. Stir constantly and allow the rice to absorb the liquid before adding more. Continue this process until all the liquid is absorbed and the rice is al dente with a creamy texture.
- Add Lemon Juice and Seasonings: After the rice has absorbed all the liquid, stir in the fresh lemon juice along with salt and pepper to taste for a refreshing, bright flavor.
- Cook the Shrimp: Add the shrimp directly into the risotto and cook for a few minutes until they turn pink and are cooked through. Alternatively, cook the shrimp separately in a pan with olive oil, extra garlic, salt, pepper, and lemon juice as desired.
- Serve with Parmesan Cheese: Serve the risotto hot, topped with freshly grated Parmesan cheese. You can stir the cheese in before serving or sprinkle it on top according to your preference.
Notes
- Use warm stock to help maintain an even cooking temperature while gradually adding liquid to the rice.
- Constant stirring helps release the starch from the arborio rice, creating a creamy risotto.
- Do not let the shallots and garlic brown to keep the flavor delicate.
- Cooking shrimp separately allows you to control seasoning and prevents overcooking.
- You can substitute chicken stock with vegetable stock to keep this dish pescatarian.
- For a richer flavor, add a splash of heavy cream when finishing the risotto, although traditional recipes do not include it.
