Description
A creamy and flavorful lemon garlic shrimp risotto that is perfect for a comforting meal.
Ingredients
Scale
- 1 pound (454 g) uncooked shrimp (31–40 per pound size), peeled and tails removed
- 4 cups (960 ml) chicken or vegetable broth
- 4 tablespoons (56 g) butter, divided
- 1/2 medium onion or 1 large shallot, finely chopped
- 1 cup (200 g) uncooked arborio rice
- 1/2 cup (120 ml) dry white wine
- 1 tablespoon (15 ml) lemon juice
- Zest from 1 lemon
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 4–5 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon (3 g) chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Step 1: Thaw the shrimp under cool running water if frozen. Peel them and remove tails. Properly prepped shrimp ensures even cooking and blending into risotto.
- Step 2: Pour chicken broth into a large saucepan over high heat. Bring it to a near boil then reduce heat to low to keep warm. Maintain low heat throughout to preserve flavor and ensure broth absorbs well into the rice.
- Step 3: In a Dutch oven or large deep skillet, melt half the butter over medium heat. Add chopped onion and sauté about 5-7 minutes until translucent and soft with a slight golden hue. This develops a sweet, flavorful base.
- Step 4: Add arborio rice to the skillet, stirring constantly for 2-3 minutes. Toasting releases starches critical for the creamy texture of the risotto.
- Step 5: Pour in the white wine. Stir continuously until the wine is fully absorbed by the rice. Do not rush this step to ensure depth of flavor.
- Step 6: Add warm broth one ladle at a time. Stir nearly constantly, allowing rice to absorb liquid before adding more. Continue this process until all broth is used. Maintain gentle stirring every 2 minutes for even cooking and creamy consistency.
- Step 7: Taste the risotto. It should be tender but al dente. If risotto thickens too much before all broth is used, add an extra 1/4 cup broth by ladle until desired consistency.
- Step 8: Turn off the burner. Stir in lemon juice, lemon zest, and grated Parmesan cheese. Adding these off the heat preserves their bright flavor and prevents overcooking.
- Step 9: In a separate skillet, melt remaining butter over medium heat. Add shrimp, minced garlic, crushed red pepper flakes, salt, and pepper. Cook until shrimp turn pink and opaque, about 2-3 minutes per side. If shrimp are not fully opaque after initial cooking, continue cooking 1-2 minutes more.
- Step 10: Plate the risotto and top with the cooked shrimp. Sprinkle fresh parsley over each serving and add a dash of lemon juice to brighten flavors.
Notes
- Room Temperature: Store leftovers in an airtight container at room temperature up to 2 days, avoiding exposure to heat or sunlight.
- Refrigeration: Keep in an airtight container in the refrigerator up to 3 days. Reheat gently on low heat before serving.
- Freezing: Place in a freezer-safe container or bag. Freeze up to 1 month. Thaw overnight in refrigerator and reheat carefully.
- Use large, fresh shrimp for best texture and flavor. Proper thawing (overnight in fridge or under cold running water) prevents uneven cooking.
- Constant stirring and gradual broth addition every 2 minutes prevents risotto from sticking and promotes creamy texture.
- Do not brown garlic when cooking shrimp; cook just until fragrant (about 1 minute) to avoid bitterness.
- If the risotto thickens too much during cooking, add extra broth in 1/4 cup increments.
- Visual cues for shrimp doneness: pink and opaque throughout. Continue cooking slightly longer if needed.
- Gently reheat risotto on low heat, stirring occasionally, to maintain creamy texture without drying out. Avoid high heat to prevent sticking or burning.
- Serve lemon garlic shrimp risotto alongside sautéed asparagus or a lemony arugula salad.
- Pair with garlic Parmesan roasted potatoes for a hearty meal.
- Drizzle with lemon-infused olive oil or sprinkle crushed red pepper flakes and extra Parmesan to add flavor.
- Replace shrimp with lobster or scallops for a different seafood twist.
- Use homemade or low-sodium broth to control salt levels.
- Substitute nutritional yeast for Parmesan for a vegan variation (use olive oil instead of butter).
- Select fresh lemons that are heavy for their size to ensure juiciness. Use a microplane for zest to avoid bitterness.
- Choose aged Parmesan cheese for enhanced umami flavor and creaminess.
- Use unsalted butter to better control seasoning and preserve delicate flavors.
- Arborio rice is essential for the creamy risotto texture; carnaroli rice is an acceptable alternative.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified