Description
This Lemon Garlic Shrimp Risotto offers incredible flavor with shrimp and creamy arborio rice. It’s a quick and delicious option for any occasion!
Ingredients
Scale
- 1 pound uncooked shrimp (31–40 per pound size)
- 4 cups chicken or vegetable broth (or stock)
- 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
- 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)
Instructions
- Prep the shrimp by thawing, peeling, and deveining them.
- Simmer the broth on low heat in a large saucepan.
- Sauté the onion or shallot in half the butter until softened.
- Toast the arborio rice for 2-3 minutes, stirring constantly.
- Add dry white wine and allow the rice to absorb it completely.
- Ladle in the warm broth, stirring constantly until absorbed, for about 25-30 minutes.
- Remove from heat, stir in lemon juice, lemon zest, and parmesan cheese.
- In a separate skillet, sauté shrimp with garlic and crushed red pepper until pink.
- Serve the risotto topped with sautéed shrimp and garnish with parsley.
Notes
To ensure optimal texture, use warm broth while cooking.
Avoid overcooking the shrimp to prevent a rubbery texture.
Feel free to experiment with various herbs for different flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg