Description
A creamy risotto dish featuring bright lemon and savory garlic flavors with tender shrimp.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 6 cups hot chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 lemon, zested and juiced
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add shrimp and cook for 2-3 minutes per side until pink. Remove shrimp and set aside.
- Add onion to the same pot and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Add Arborio rice and toast for 2 minutes, stirring constantly.
- Pour in white wine and stir until fully absorbed.
- Add one ladleful of hot broth to the rice, stirring until absorbed. Continue adding broth one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This process takes about 20-25 minutes.
- When the rice is creamy and al dente, remove from heat. Stir in Parmesan cheese, butter, lemon zest, and lemon juice.
- Season with salt and pepper. Gently fold in the cooked shrimp.
- Serve immediately.
Notes
- Keep your chicken broth hot throughout the cooking process for best results.
- Stirring frequently helps release the starch from the rice, creating a creamy texture.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4
- Sodium: 650
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 2
- Protein: 35
- Cholesterol: 210
Keywords: lemon garlic shrimp risotto, creamy risotto, shrimp recipe, Arborio rice, Italian dinner