Get ready because this recipe for shrimp and lemon risotto is my new favorite. It brought me right back to the island of Burano in Italy it was that good. I tried this recipe a month ago, and decided I just had to share it with you guys. I know what you’re thinking that risotto isn’t easy to make and requires a lot of attention. You’re correct that risotto does need some attention, but I was shocked that it was actually pretty easy to make. I’ve had my sister and grandma try this recipe (to make sure it was worth sharing), and they are also hooked.
Shrimp & Lemon Risotto Recipe
This risotto recipe does require some consistent stirring on the stove. But, honestly it’s not a huge inconvenience and it really doesn’t take that long to cook. Since I’m a pescatarian I use vegetable broth in this recipe. You can also use chicken stock for this risotto if you have that on hand. I typically use frozen shrimp to cut down on time, and because I have it stocked easily in my freezer right now.
I cook my shrimp with a little butter, olive oil, salt, pepper and hot pepper flakes for some heat. Cook your shrimp how you prefer, but let’s be honest the real star of the show is the risotto. You could also serve this risotto with fish or chicken if you prefer. Make sure you freshly grate your parmesan so it easily melts into the risotto. I get a block of parmesan cheese from Trader Joe’s and grate it myself for this recipe.
Shrimp & Lemon Risotto
Ingredients
- 3 1/2 cups Vegetable Broth
- 2 tbsp Butter
- 1 tbsp Extra Virgin Olive Oil
- 1 cup Arborio Rice
- 1/8 cup Dry White Wine
- 1/2 cup Parmesan Cheese freshly grated
- 1 tbsp Lemon Juice
- 2 tsp Lemon Zest
- Fresh or Frozen Shrimp
- Parsley Optional garnish on top
Instructions
- Bring the vegetable broth to simmer in a medium saucepan over meadium heat. Once boiling turn the broth down to low.
- In a small saucepan add your shrimp. Follow directions for cooking fresh or frozen shrimp. I cook my frozen shrimp in a small saucepan with a little butter and extra virgin olive oil. Season with salt and pepper (and hot pepper flakes if you like some heat) and remove from stove when done cooking.
- In a dutch oven melt 1 tablespoon of butter with the extra virgin olive oil.
- Add the Arborio rice to the dutch oven and stir for 1 minute.
- Add the dry wine to the rice. Stir until the wine has evaporated (around 20-30 seconds).
- Add 3/4 cup of hot vegetable broth to the rice. Simmer until the broth is absorbed while stirring frequently.
- Once the broth is absorbed, add 1/4 cup of broth at a time. Allow the broth to be absorbed completely before adding more broth. Stir frequently until the rice starts to become tender and creamy. This takes around 30-35.
- When the rice is tender and the broth is gone stir in the parmesan cheese and remaining 1 tablespoon of butter. Stir in the lemon juice and lemon peel.
- Season risotto with salt and pepper to taste or optional parsley.
Let me know if you try this recipe for shrimp and lemon risotto! I would really appreciate your feedback on this recipe. You can also try this recipe for shrimp linguine that we absolutely love.
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