Lemon Garlic Shrimp Risotto
A creamy and zesty Lemon Garlic Shrimp Risotto that combines succulent shrimp, tangy lemon, and rich Arborio rice for a delightful culinary experience.
Ingredients
For the Risotto Base
- 1 cup uncooked Arborio rice Essential for achieving the creamy texture.
- 4 cups chicken or vegetable broth Can use vegetable broth for a vegetarian option.
- ½ cup dry white wine For depth of flavor.
- ½ medium onion or 1 large shallot Finely chopped.
- 4 to 5 cloves garlic Minced.
- 1 tablespoon fresh lemon juice Adds tanginess.
- 1 tablespoon lemon zest Enhances the citrus flavor.
- ¼ teaspoon crushed red pepper flakes Adds a hint of spice.
- 4 tablespoons unsalted butter Divided.
- ½ cup freshly grated Parmesan cheese For creaminess and flavor.
- Salt and black pepper To taste.
For the Shrimp
- 1 pound raw shrimp Peeled and deveined.
- 1 tablespoon fresh parsley Chopped, for garnish.
Instructions
Preparation
- Thaw the shrimp if frozen by running them under cool water. Ensure they are peeled, deveined, and tails removed. Chop the onion or shallot, garlic, and parsley.
Cooking the Risotto
- In a large saucepan, bring the chicken or vegetable broth to a gentle simmer over medium-high heat. Reduce heat to low to keep warm.
- Melt 2 tablespoons of butter in a large skillet over medium heat, and sauté the onion or shallot for 5 to 7 minutes until softened.
- Add the Arborio rice to the skillet and toast for 2 to 3 minutes, stirring constantly.
- Pour in the dry white wine and stir continuously until fully absorbed.
- Gradually add warm broth, one ladleful at a time, stirring nearly constantly until the liquid is absorbed. Continue this for 25 to 30 minutes until the rice is al dente.
- Remove from heat and stir in the remaining butter, lemon juice, lemon zest, and Parmesan cheese. Cover and let rest.
Cooking the Shrimp
- In a separate skillet, melt the remaining butter over medium heat. Add the shrimp, garlic, red pepper flakes, salt, and black pepper. Cook until shrimp are pink and opaque, about 2 minutes per side.
Serving
- Serve risotto in bowls, topped with cooked shrimp. Garnish with fresh parsley and additional lemon juice if desired.
Notes
For a vegetarian version, substitute shrimp with seasonal vegetables. Store in the fridge for up to 3 days or freeze for up to 3 months.