How to Make Lemony Shrimp Risotto - A Step-by-Step Guide

When it comes to classic Italian comfort food, few dishes can compare to a creamy and flavorful risotto. And when you add in succulent shrimp and a bright burst of lemon, you have a truly winning combination. This Lemony Shrimp Risotto is the perfect dish for a special occasion or a cozy night in. The creamy rice, tender shrimp, and vibrant citrus flavors all come together in a dish that is as satisfying as it is delicious.

This recipe may seem intimidating at first, but with a little...

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Ingredients

  • 2 tablespoons butter, divided
  • ½ medium shallot, minced
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup dry white wine, such as Pinot Grigio
  • 1 cup Arborio rice
  • 3 cups hot chicken broth
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup whipping cream
  • 1 tablespoon lemon juice, or more to taste
  • 8 ounces large shrimp, peeled and deveined
  • 1 teaspoon minced fresh parsley, or to taste
  • 1 lemon, cut into wedges

Information

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Servings: 2
  • Yield: 2 servings

  • Heat 1 tablespoon butter in a large skillet over medium heat and add shallots and garlic. Cook until shallots are soft and translucent, 3 to 5 minutes. Season with salt and pepper. Pour in white wine and simmer until wine is reduced by half. Reduce heat to medium-low and stir in rice. Keep stirring until all the liquid has been absorbed.
  • Next add hot stock, 1/2 cup at a time, stirring frequently until liquid is absorbed. Continue this process, adding stock 1/2 cup at a time, stirring after each addition, until rice is al dente. You may not need the full 3 cups so test the rice after 20 minutes or when you've used 2 1/2 cups of the stock and adjust accordingly.
  • Turn heat to lowest setting and add Parmesan cheese, cream, and lemon juice. Stir until cheese has melted and everything has been incorporated. Adjust seasoning with salt and pepper and turn heat off.
  • Meanwhile, melt 1 tablespoon butter in a small skillet over medium heat and add shrimp. Cook until shrimp tails curl up, about 2 minutes. Be careful not to overcook.
  • To serve, spoon risotto into bowls, top with shrimp and garnish with fresh parsley and lemon wedge if desired.
  • Nutrition

    834 cal.

    • Total Fat: 30g
    • Saturated Fat: 18g
    • Cholesterol: 268mg
    • Sodium: 2926mg
    • Total Carbohydrate: 91g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 36g
    • Vitamin C: 13mg
    • Calcium: 300mg
    • Iron: 4mg
    • Potassium: 330mg