0 from 54 votes
Shrimp Risotto
Shrimp Risotto is elegant and flavorful with garlic, lemon, & parmesan in every bite!
Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 4 servings
Calories: 490 kcal
Course:
Side Dish , Appetizer , Dinner
Cuisine:
Italian , American
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 salted butter
- ½ cup shredded Parmesan cheese plus extra for serving
- 1 teaspoon chopped fresh parsley
Shrimp
- ¾ pound medium shrimp peeled, deveined and tails removed
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 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.
Cup of Yum
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
- It is important that the broth is heated.
- Optional add-in: 1/2 cup defrosted peas or steamed asparagus at the end.
- To make risotto ahead of time, add about 3/4 of the broth while stirring as directed. Cool and refrigerate. To serve, heat the risotto on the stovetop and once heated, continue adding the remaining warmed broth a bit at a time until the risotto is tender and creamy.
- Option: Warm the dish or bowl before serving risotto (fill it with really hot tap water while you're finishing up the shrimp).
Nutrition Information
Calories
490
(25%)
Carbohydrates
46g
(15%)
Protein
27g
(54%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
172mg
(57%)
Sodium
1172mg
(49%)
Potassium
400mg
(11%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
496IU
(10%)
Vitamin C
17mg
(19%)
Calcium
233mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 490
% 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.