Lemon Risotto with Shrimp
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Unrated
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Lemon Risotto with Shrimp
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A deliciously lemony risotto with shrimp.
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Ingredients
- 3/4 pounds Shrimp thawed & peeled, medium
- 5 cups vegetable stock or chicken stock/broth
- 1 cup white wine
- 2 tablespoons butter
- 1 shallot chopped finely
- 2 cloves garlic minced
- 2 cups arborio rice
- lemon juice juice from 1 lemon
- olive oil optional
- Parmesan Cheese freshly grated
- salt to taste
- black pepper to taste
Instructions
- Add the stock and wine to a pan on high heat. You'll want to reduce the heat to low just before it boils.
- Melt the butter in a skillet on medium heat.
- Chop shallot and mince garlic then add to the skillet and cook for a couple of minutes, taking care not to brown them.
- Add the rice to the skillet and stir constantly for a couple of minutes, ensuring that it's coated in the butter. Reduce heat to medium-low.
- Add the liquid into the rice one ladle at a time, adding more once the rice absorbs it. Make sure you stir constantly. Repeat this process until you've used up all the liquid and the risotto is al dente and nice and creamy.
- Once you've used up all the liquid, add the lemon juice, salt, and pepper.
- You can add the shrimp in at this point and cook them for a few minutes until they're done. Alternatively, if you don't want to mix the shrimp in, you can cook them in a separate pan in some olive oil (also feel free to add more garlic, salt & pepper, and some lemon juice). I cooked them separately for the photos, but I don't think this is necessary.
- Serve risotto with freshly grated parmesan cheese. The cheese can be stirred in prior to serving or sprinkled on top.
Notes
- You could even use beef stock if you want - it'll just make your risotto a bit darker.
- If you do find yourself needing more liquid towards the end and you're out of broth, you can just warm some water up and add it to the risotto one ladle at a time.
- Cooking time may vary a bit depending on the heat you use and how quickly the rice soaks the liquid up. Don't force it by turning up the heat... risotto can be a bit of a slow process, but it's worth it.
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