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Magnificent 5-Step Zesty Lemon Shrimp Risotto

Zesty Lemon Shrimp Risotto
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Create a restaurant-quality Zesty Lemon Shrimp Risotto at home. This recipe delivers creamy, luxurious risotto perfectly balanced with bright, citrus-flavored shrimp for a fresh, light main course.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound large shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 5 cups low-sodium chicken or vegetable broth, kept warm
  • Zest of 1 large lemon
  • 1/4 cup fresh lemon juice
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Season the shrimp with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook shrimp for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
  2. In the same skillet, melt 1 tablespoon of butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
  3. Add the Arborio rice to the skillet. Toast the rice for 2 minutes, stirring constantly, until the edges look translucent.
  4. Pour in the white wine. Stir and let it cook until the wine is completely absorbed.
  5. Add one ladleful (about 1 cup) of warm broth to the rice. Stir continuously until the liquid is almost fully absorbed.
  6. Continue adding the broth, one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This process takes about 20-25 minutes. The risotto is done when the rice is creamy and tender but still has a slight bite (al dente).
  7. Remove the risotto from the heat. Stir in the remaining 1 tablespoon of butter, lemon zest, lemon juice, and Parmesan cheese. Mix well until smooth and creamy.
  8. Gently fold the cooked shrimp into the risotto.
  9. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.

Notes

  • Keep your broth warm in a separate saucepan throughout the cooking process.
  • Stirring constantly is key to releasing the starch needed for creamy risotto.
  • Taste the risotto before adding extra salt, as the broth and Parmesan already contain sodium.

Nutrition

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