Shrimp Risotto
User Reviews
5
Shrimp Risotto
Description
Shrimp Risotto starts by zesting and juicing lemon, setting aside some zest for shrimp seasoning. Arborio rice is toasted with olive oil, diced yellow onion, and garlic before simmering with warm chicken broth and white wine, absorbing the liquid gradually over 15 to 20 minutes. The lemon juice and zest are added early to infuse brightness in the rice, which is finished off with butter, Parmesan cheese, and fresh parsley for creaminess and herbaceous flavor.
The shrimp are tossed with reserved lemon zest, paprika, salt, and pepper then cooked quickly in olive oil and butter with minced garlic to achieve a slightly seared exterior while retaining tenderness. They are combined with the risotto or served atop it, creating a harmonious plate highlighting both creamy rice and flavorful seafood.
This risotto suits a main course or elegant dinner, delivering comforting texture and rich flavors balanced by citrus and fresh herbs. Optional additions such as peas or asparagus can be stirred in for variation. Warming bowls before serving helps maintain temperature, and reheating with additional broth will restore risotto’s creamy consistency.
Warming the broth before adding it ensures even cooking of the rice. The risotto can be made ahead by partially cooking it, then finishing with leftover broth and cheese when reheating.
Ingredients
Risotto
- 1 lemon
- 1 tablespoon olive oil
- ½ small yellow onion finely diced
- 1 cup arborio rice
- 2 cloves garlic minced
- ½ cup white wine or extra broth
- 3-4 cups chicken broth warmed, more as needed
- 2 tablespoons butter salted
- ½ cup Parmesan Cheese plus extra for serving, shredded
- 1 teaspoon parsley chopped, fresh
Shrimp
- ¾ pound Shrimp peeled, deveined and tails removed, medium
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter salted
- 2 cloves garlic minced
Instructions
Risotto
- Zest the lemon and juice 2 teaspoons of lemon juice. Set aside 1 teaspoon of lemon zest for the shrimp.
- Heat olive oil in a medium saucepan over medium heat. Add onion and cook until tender, about 3-4 minutes. Add rice and continue stirring until rice begins to brown, about 5 minutes. Stir in garlic and cook just until fragrant.
- Add wine, lemon juice, and remaining lemon zest. Cook until evaporated while stirring.
- Begin adding the warmed broth, about ½ cup at a time, stirring until evaporated after each addition. This will take about 15-20 minutes.
- Once all of the broth has been added, remove from the heat and stir in parmesan cheese, 2 tablespoons of butter, and parsley. Cover and set aside.
Shrimp
- Toss shrimp with the reserved teaspoon of lemon zest, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat, add shrimp in a single layer and cook 1 minute.
- Flip over, add butter and garlic. Cook 2-3 minutes more or just until cooked through. Remove from the saucepan.
- Stir the risotto, season with salt, and pepper to taste. Spoon the shrimp over the risotto.
- Garnish with parsley, lemon slices, and additional parmesan cheese for serving. Drizzle with olive oil if desired.
Notes
- Use warm broth when cooking the risotto to ensure even absorption and proper texture.
- Optionally, add peas or steamed asparagus at the end for added flavor and color.
- To make ahead, partially cook the risotto with most of the broth, refrigerate, then finish cooking with the remaining broth when reheating.
- Warming serving dishes before plating helps keep the risotto hot longer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490 | 25% |
| Carbohydrates | 46g | 15% |
| Protein | 27g | 54% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 172mg | 57% |
| Sodium | 1172mg | 49% |
| Potassium | 400mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 496IU | 10% |
| Vitamin C | 17mg | 19% |
| Calcium | 233mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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