Description
Enjoy the rich and creamy Lemon Garlic Shrimp Risotto, combining juicy shrimp with zesty lemon and aromatic garlic. Perfect for a quick dinner or special occasion, this dish is sure to impress and satisfy any seafood lover.
Ingredients
Scale
- 1 pound uncooked shrimp (31-40/pound size)
- 4 cups chicken or vegetable broth (or stock)
- 4 tablespoons butter (divided)
- 1/2 medium onion or 1 large shallot (chopped finely)
- 1 cup uncooked arborio rice
- 1/2 cup dry white wine
- 1 tablespoon lemon juice + zest from 1 lemon
- 1/2 cup freshly grated parmesan cheese
- 4–5 cloves garlic (minced)
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon chopped fresh parsley
- Salt & pepper (to taste)
Instructions
- Prep the shrimp, thawing if frozen and removing tails.
- Heat broth in a saucepan and keep warm.
- Sauté onion or shallot in butter until translucent.
- Add arborio rice, stirring for 2-3 minutes to coat.
- Incorporate wine, stirring until absorbed.
- Gradually add warm broth, one ladle at a time, stirring continuously for 25-30 minutes.
- Once the rice is al dente, remove from heat; stir in lemon juice, zest, and parmesan.
- Sauté garlic in butter, add shrimp, and cook until pink and curled.
- Ladle risotto into bowls, top with shrimp, parsley, and a squeeze of lemon.
Notes
For a lighter option, substitute butter with olive oil.
Ensure to use warm broth to maintain cooking temperature for the risotto.
Adjust seasoning with salt and pepper to enhance flavors.
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 2g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 220mg