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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6
- Category: Rice
- Method: Risotto
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 2 tbsp olive oil
- 1 pound extra-large shrimp, peeled and deveined
- kosher salt
- freshly ground black pepper
- 6 cups low-sodium chicken stock
- 5 tbsp cold butter, divided
- 1 large shallot, minced
- 2 garlic cloves, minced
- 1 ½ cup risotto rice (arborio, carnaroli, vialone nano)
- ¾ cup dry white wine
- 1 tbsp finely grated lemon zest
- 1 tbsp freshly squeezed lemon juice (from about 1 lemon)
- ¾ cup finely grated parmesan, plus more for serving
- ¼ cup chopped fresh soft herbs (such as chives, thyme, parsley, basil, oregano)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper. Cook until shrimp are just pink and begin to curl, 3- 4 minutes. Transfer to a cutting board. Set aside half the whole shrimp for topping, and chop the rest into small bite-sized pieces; cover loosely with foil.
- Heat chicken stock in a small saucepan over medium-low heat; keep it hot but not simmering.
- Melt 2 tablespoons butter in a large pot over medium heat. Add shallot, season with salt and pepper, and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds
- Add rice and stir to coat in butter. Cook rice until it turns slightly translucent but not toasted, about 2 minutes. Add wine and stir until liquid is absorbed and the rice is mostly dry.
- Add a ladleful of hot stock and a big pinch of salt and black pepper. Reduce heat to a gentle simmer and stir every so often to incorporate the liquid and keep the rice from scorching (over-stirring can make it gluey). When the rice looks almost dry, add another cup of hot stock. Repeat the process, stirring often and maintaining a gentle simmer, until rice is tender but al dente and liquid is mostly absorbed (you may not need all of the stock), 15- 20 minutes.
- Stir in remaining 3 tbsp cold butter, lemon zest and juice, parmesan and chopped shrimp. Stir until butter is melted and risotti is creamy; season to taste with salt and black pepper.
- Divide risotto into serving bowls. Top with whole shrimp and garnish with fresh herbs. Serve immediately, passing more cheese at the table.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 380
- Sugar: 1.5g
- Sodium: 578mg
- Fat: 19g
- Saturated Fat: 9.1g
- Unsaturated Fat: 8.5g
- Trans Fat: 0.5g
- Carbohydrates: 21g
- Fiber: 0.7g
- Protein: 267g
- Cholesterol: 196mg
Find it online: https://www.withspice.com/blog/shrimp-risotto/