Description
This Lemon Garlic Shrimp Risotto offers an irresistible blend of zesty lemon, savory garlic, and creamy arborio rice. A quick and simple dish perfect for cozy dinners or special occasions!
Ingredients
Scale
- 1 pound uncooked (31-40/pound size) shrimp
- 4 cups chicken or vegetable broth
- 4 tablespoons butter
- 1/2 medium onion or 1 large shallot
- 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
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon chopped fresh parsley
- Salt & pepper
Instructions
- Prep the shrimp by thawing and peeling if frozen.
- Keep the broth warm in a saucepan.
- Sauté chopped onion or shallot in butter until soft.
- Add arborio rice, toasting for 2-3 minutes.
- Deglaze with dry white wine, stirring until absorbed.
- Incorporate warm broth one ladle at a time, stirring continuously until absorbed for 25-30 minutes.
- Stir in lemon juice, zest, and parmesan cheese once the rice is al dente.
- Sauté shrimp with garlic and red pepper flakes in remaining butter until cooked through.
- Serve risotto topped with sautéed shrimp and parsley.
Notes
For an extra creamy risotto, add more butter before serving.
Using homemade broth significantly enhances flavor.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg