Easy Lemon Shrimp Risotto Recipe (Light, Lemony and Cheesy)

This shrimp risotto recipe has a taste of parmesan cheese and is light and lemony.

Making lemon shrimp risotto is simpler than you would imagine. It’s the ideal dish for a late lunch, dinner, or special event that never fails to impress, and it tastes even better with pan-fried shrimp on top.

A Simple Recipe For Lemon Shrimp Risotto

Italian restaurants frequently serve risotto. This variation has succulent shrimp on top of a decadent-tasting rice dish with parmesan cheese and a dash of lemony deliciousness.

• Risotto is a dish that would be at home with ease in a restaurant.
• The high starch content of arborio rice, which is released when it is cooked, is the key to its creamy richness.
• Although there are shrimp on top of this risotto, any type of seafood—from scallops to salmon—works beautifully with the flavor of the fresh lemon.

Serve it with a crisp Caesar salad or a flavorful Caprese salad to turn it into a dinner. With some homemade garlic bread, risotto is delicious.

Components & Alterations

Short-grain Arborio rice is essential for risotto recipes. Risotto is a savory dish that is cooked in wine, broth, and seasonings to produce a creamy texture.

Lemon offers a fresh and acidic flavor, and parmesan cheese adds a salty richness and a creamy texture.

Butter, garlic, and paprika are used to season the shrimp quite mildly. Try any of your favorite seasoning blends, such as Cajun, Blackened, or Lemon Pepper.

SHRIMP: Pick fresh shrimps that are the same size, undamaged, and have a pleasant scent. Thaw any frozen ingredients before cooking. You can choose between eating with the tails off or on for a more attractive look.

Spinach, peas, asparagus, mushrooms, or sliced bell peppers are just a few of the vibrant, healthful vegetables that can be added to shrimp risotto to make it more flavorful.

Prepare to stir!

The starches in the rice give risotto its creamy texture; dairy is not added. While stirring risotto while it cooks prevents sticking, it also creates a lusciously creamy texture.

The carbohydrates from the grains combine with the broth as little amounts of heated liquid are added and the rice is gently tossed and agitated to make the ideal dish. The parmesan cheese still includes dairy, therefore this dish is not dairy-free.

Lemon Shrimp Risotto Recipe

Making shrimp risotto is quite simple. It takes some time and requires a lot of stirring, but the outcome is well worth it.

1. Adding onion to the rice and lightly frying it first enhances the flavor.
2. Stir in wine and lemon juice, and simmer until all the liquid has evaporated.
3. Stir the rice while gradually adding warmed broth until it is creamy and soft (no cream or milk necessary!).
4. Turn off the heat and mix in the butter, parmesan cheese, and parsley. Set aside and cover.
5. In a pan, season and fry shrimp with garlic butter. Serve the risotto topped.

How to Make a Lemon Shrimp Risotto

• To warm the grains and enhance the flavor, lightly toast the Arborio rice in a small amount of olive oil.
• To achieve the finest consistency and consistent cooking, add warm broth.
• Release the starches and create a delicious, creamy dish, gently mix the risotto.
• Prior to adding them to the risotto, any meat or vegetable additions should also be lightly warmed.
• Before serving the risotto, warm the bowl or dish (fill it with extremely hot tap water while you’re completing the shrimp).

Have Extras?

Risotto with shrimp leftovers can be stored in the fridge, covered, for up to three days. To restore the creamy texture, reheat on the stovetop and add more chicken stock or extra milk.

Put frozen pieces in zipped bags and mark the outside of the bag with the date. The texture of thawed shrimp risotto will change after thawing. Adding in fresh vegetables will transform this dish completely!

Lemon Shrimp Risotto

Every mouthful of shrimp risotto is bursting with flavor from the garlic, lemon, and parmesan!

Ingredients

risotto

• 1 tablespoon olive oil
• ½ small onion chopped
• 1 cup arborio rice
• 2 cloves garlic minced
• ½ cup white wine or extra broth
• 1 lemon
• 3-4 cups chicken broth warmed, or as needed
• 2 tablespoons butter
• ½ cup parmesan cheese freshly grated, plus extra for serving
• 1 teaspoon parsley chopped

shrimp

• ¾ pound medium shrimp peeled, deveined and tails removed
• 1 teaspoon lemon zest
• ½ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cloves garlic minced

Instructions

risotto

1. Lemon juice with zest Lemon juice, 2 teaspoons.
2. In a small saucepan, heat the olive oil. Add the onion and simmer for 3 to 4 minutes, or until it is soft. After adding the rice, stir continuously for 5 minutes, or until the rice starts to brown. Add the garlic and heat it briefly, until fragrant.
3. Merge the wine with lemon zest and juice. Cook while stirring until liquid evaporates.
4. 1/2 cup at a time, start adding the warmed broth, stirring after each addition until the liquid has evaporated. It will take 15 to 20 minutes to complete.
5. After adding all the stock, turn off the heat and whisk in the parmesan, 2 tablespoons of butter, and parsley. Cover and leave out.

shrimp

1. Add salt, pepper, paprika, lemon zest, and shrimp to a bowl.
2. Shrimp are added to a big skillet that has been heated with olive oil over medium-high heat, and cooked for one minute.
3. Add butter and garlic after flipping. Cook for another 2-3 minutes, or just until done. Take out of the saucepan.
4. Add salt and pepper to taste and stir the risotto. Over the risotto, place the shrimp.
5. When serving, garnish with more parmesan cheese, parsley, and lemon slices. If desired, drizzle with olive oil.

Notes

The broth must be heated properly.

At the very end, you might toss in 1/2 cup of defrosted peas or cooked asparagus.

When preparing risotto in advance, add about 3/4 of the broth and mix as suggested. ice and put in the fridge. To prepare the risotto for serving, heat it on the stovetop. Once heated, add the remaining hot broth a little at a time until the risotto is creamy and soft.

Option: Fill the dish or bowl with extremely hot tap water as you’re completing the shrimp to warm it before serving the risotto.

Nutrition information

Calories: 466 | Carbohydrates: 44g | Protein: 25g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 1105mg | Potassium: 361mg | Fiber: 2g | Sugar: 2g | Vitamin A: 456IU | Vitamin C: 3mg | Calcium: 176mg | Iron: 3mg