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Lemon Garlic Shrimp Risotto Recipe

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4.2 from 3 reviews

A creamy and flavorful Lemon Garlic Shrimp Risotto recipe featuring tender shrimp sautéed with garlic and red pepper flakes, combined with a rich, cheesy risotto infused with fresh lemon zest and juice for a bright, zesty finish. Perfect for a comforting yet elegant meal that comes together in about an hour.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Shrimp

  • 1 pound uncooked (31-40/pound size) shrimp, peeled and deveined
  • 4-5 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • Salt & pepper, to taste
  • 1 tablespoon chopped fresh parsley

Risotto

  • 4 1/2 cups chicken or vegetable broth (or stock)
  • 4 tablespoons butter, divided
  • 1/2 medium onion or 1 large shallot, finely chopped
  • 1 cup uncooked arborio rice
  • 1 tablespoon lemon juice + zest from 1 lemon (plus more for serving)
  • 1/2 cup freshly grated Parmesan cheese
  • Salt & pepper, to taste

Instructions

  1. Prepare the shrimp: Thaw the shrimp under cool running water if frozen, then peel, remove tails, and set aside to be ready for cooking later.
  2. Heat broth: Pour the chicken broth into a large saucepan or pot and bring it nearly to a boil over high heat. Reduce heat to low just before boiling and maintain on low heat to keep it hot for ladling into the risotto.
  3. Sauté onion: In a Dutch oven or large, deep skillet, melt half the butter over medium heat. Add the finely chopped onion or shallot and sauté until softened, about 5-7 minutes.
  4. Toast rice: Add the arborio rice to the onions and stir constantly for 2-3 minutes to lightly toast the rice and coat it in butter.
  5. Add broth gradually: Begin adding the hot broth one ladle at a time, stirring almost constantly. Only add more broth once the previous addition has been mostly absorbed. Continue this gradual process for about 25-30 minutes until the rice is al dente (tender but with a slight bite). Adjust heat to medium-low if the risotto is boiling too rapidly to ensure gentle cooking.
  6. Finish risotto: Once the rice is cooked to the perfect texture, turn off the heat. Stir in the lemon juice, lemon zest, and freshly grated Parmesan cheese. Cover the pot and let the risotto rest on the stove while you cook the shrimp.
  7. Cook shrimp: In a separate skillet, melt the remaining butter over medium heat. Add the shrimp, minced garlic, crushed red pepper flakes, and salt and pepper to taste. Cook shrimp for about 2 minutes per side until they turn pink and are cooked through.
  8. Serve: Spoon the creamy lemon risotto onto plates or into bowls, top with the garlic shrimp, sprinkle with fresh parsley, and add an extra squeeze of lemon juice if desired. Season with additional salt and pepper to taste and serve immediately.

Notes

  • Keep the broth hot throughout the cooking process to ensure evenly cooked risotto.
  • Stirring constantly helps the risotto release its starch, making it creamy.
  • Adjust crushed red pepper flakes to taste depending on your preferred spice level.
  • Use freshly grated Parmesan cheese for the best flavor and creamy texture.
  • For a vegetarian version, omit shrimp and use vegetable broth instead of chicken broth.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipeteach.com/lemon-garlic-shrimp-risotto-recipe/