Description
This Lemon Garlic Shrimp Risotto features irresistible flavors and creamy textures, making it a delightful choice for a quick dinner or special occasions.
Ingredients
Scale
- 1 pound uncooked shrimp (31-40/pound size)
- 4 cups chicken or vegetable broth
- 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 (+ more for serving)
- 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 by thawing and peeling them
- Heat the broth in a large saucepan and keep warm
- Sauté the onion or shallot in butter until softened
- Stir in the arborio rice and toast for 2-3 minutes
- Add the dry white wine and let it absorb
- Gradually add the warm broth, stirring continuously until absorbed
- Finish with lemon juice, zest, and Parmesan cheese
- In a separate skillet, cook shrimp with garlic and red pepper flakes
- Serve risotto topped with sautéed shrimp and parsley
Notes
Use homemade broth for richer flavor
Fresh lemon juice and zest enhance overall taste
Substitute shrimp with sautéed mushrooms for a vegetarian option
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 1g
- Sodium: 760mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 220mg