lemon shrimp risotto

This shrimp risotto is packed with juicy shrimp, fresh herbs, shallots, and a burst of fresh lemon. The chewy risotto rice swims in a silky, creamy sauce, perfectly balanced by bright citrus and salty parmesan.

It’s simple and elevated—perfect for a weeknight dinner when you’re craving something extra, or a cozy celebration with your favorite bubbly.

Why I love it:

I’m constantly amazed by how versatile risotto is. It can be a simple, comforting bowl of saucy rice or something truly elegant and indulgent—a rare treat to savor.

And let’s be honest: enjoying a thoughtfully cooked dish like risotto feels like a bit of a luxury these days. Life is fast and busy, and the passion for slow, soulful cooking can easily get lost in the shuffle of quick fixes and constant distractions.

But taking the time to cook something new—something that takes a little longer than usual—feels like a small act of rebellion against all that noise.

It’s a choice we get to make every day.

Do we want to race to the bottom of our feeds? Do we really need to check our email for the 27th time today? Do we want to pour our creative energy into a virtual pinboard that never leaves our screen? Or do we want to carve out a little space for what truly brings us joy?

I want to cook great food. I love creating something out of nothing, learning new techniques, and sharing delicious meals with the people I love. And I want our kids to grow up watching that, tasting that, remembering it.

So yes, shrimp risotto is a recipe—but it’s also a gentle reminder. A way to fill the hazy gaps in our lives with something that feels grounding. A moment to ask: what matters most, right now?

For me, it’s time around the table. That might look like McDonald’s after swim lessons or sprinkle pancakes on Tuesday mornings. But more often than not, it’s carving out time to cook something meaningful and memorable. Something like this risotto.

And you can do it, too. Start small. Choose one new recipe a week. Watch how it lifts your day—and how that little bit of joy ripples out into everything else.

shrimp risotto ingredients

how to make shrimp risotto:

1. Sauté shrimp until just pink.
2. Chop half into small pieces and leave remaining shrimp whole; set aside.
3. Heat chicken stock in a small pot.
4. Gently cook shallot and garlic in a large pot until very soft, but not browned.
5. Stir in rice, cook until just translucent on the edges.
6. Add wine; cook until evaporated.
7. Add hot stock, little by little, until absorbed/ evaporated. Repeat process, stirring often, until rice is tender, toothsome and saucy, about 20 minutes.
8. Add chopped shrimp, butter, lemon zest, lemon juice, parmesan, and herbs. Stir until creamy.
9. Divide into bowls and garnish with whole shrimp and herbs.

What makes this the best shrimp risotto:

Shrimp, 2-ways: My favorite part about this risotto is the tiny bits of juicy shrimp scattered throughout. No one really wants a few shrimp tossed on top of risotto. The whole point is the succulent texture and sweet shrimp flavor spread throughout the whole dish, in every bite. Use a chef’s knife and chop them into small ¼” - ½” pieces. Small enough to add texture but not detract from the creamy, sauciness of the risotto. Bonus tip: Toss shrimp shells in the hot chicken stock to infuse extra sweet-briny flavor into the dish.

Lemony fresh: Lemon juice and zest in this risotto brighten the flavor in a big way. The aromatics from the zest and the acid in the juice bring so much freshness to the rich and creamy rice. It goes beautifully with the seafood!

Good technique: Add hot stock to the rice (a ½ cup at a time) and stir it often until it the liquid absorbed and evaporated. Stir enough to prevent scorching and help the rice cook evenly, but there's no need to stir. The rice will be tender but firm at the center and it will be suspended in a silky, creamy sauce. Use as much or little stock as you need to get your perfect risotto: the total amount is just an estimate!

Cold butter: We add a few cubes of cold butter at the very end of the risotto, along with the parmesan, to boost the emulsification of the starchy rice. This makes the most indulgently silky sauce-- the real beauty of risotto. Enjoy it right away: like any emulsion, it doesn’t reheat well.

more risotto recipes to try:

apple risotto

asparagus risotto

black truffle risotto

butternut squash risotto

farro mushroom risotto

lemon risotto

lobster risotto

mushroom risotto

parmesan risotto

pea risotto

porcini truffle arancini

saffron risotto

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