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Lemony Shrimp Risotto
Lemony Shrimp Risotto
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Whip up a zesty lemon shrimp risotto with just a touch of patience.
Ingredients:
  • 2 tablespoons butter, divided
  • 0.5 medium shallot, minced
  • 1 clove garlic, minced
  • 0.5 teaspoon ground black pepper
  • 0.5 cup dry white wine, such as Pinot Grigio
  • 1 cup Arborio rice
  • 3 cups hot chicken broth
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup whipping cream
  • 1 tablespoon lemon juice, or more to taste
  • 8 ounces large shrimp, peeled and deveined
  • 1 teaspoon minced fresh parsley, or to taste
  • 1 lemon, cut into wedges
Instructions:
  • In a large skillet over medium heat, melt 1 tablespoon of butter. Add shallots and garlic, and cook until shallots are soft and translucent, about 3 to 5 minutes. Season with salt and pepper. Pour in white wine and simmer until reduced by half. Reduce heat to medium-low, then stir in rice until liquid is absorbed completely.
  • Gradually pour in hot stock, stirring often until liquid is absorbed. Repeat this step, adding 1/2 cup of stock at a time and stirring, until rice is al dente. Taste test after 20 minutes or after using 2 1/2 cups of stock to adjust the consistency.
  • Reduce heat to low and combine Parmesan cheese, cream, and lemon juice. Stir until cheese is melted and ingredients are mixed in. Season with salt and pepper to taste, then remove from heat.
  • In a small skillet over medium heat, melt 1 tablespoon of butter and sauté the shrimp until the tails curl up, for about 2 minutes. Ensure not to overcook them.
  • Serve the risotto in bowls, layer with shrimp, and garnish with fresh parsley and a squeeze of lemon, if desired.

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