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Lemon Garlic Shrimp Risotto

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A creamy risotto infused with lemon and garlic, topped with succulent shrimp.

Ingredients

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  • 6 cups Chicken or Vegetable Broth (Kept warm in a saucepan)
  • 3 tbsp Unsalted Butter (Divided)
  • 1 lb Large Shrimp (Peeled and deveined)
  • 4 cloves Garlic (Minced)
  • 1.5 cups Arborio Rice
  • 0.5 cup Dry White Wine (like Pinot Grigio)
  • 1 cup Parmesan Cheese (Freshly grated)
  • 1 Zest and juice of Lemon
  • 2 tbsp Fresh Parsley (Chopped)
  • Salt and Black Pepper (To taste)

Instructions

  1. Warm the broth in a medium saucepan over low heat.
  2. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink. Remove the shrimp and set aside.
  3. In the same skillet, melt another tablespoon of butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the Arborio rice to the skillet. Stir constantly for 1-2 minutes until the edges of the grains become translucent.
  5. Pour in the white wine, scraping the bottom of the pan. Cook until the wine is fully absorbed.
  6. Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring continuously until nearly absorbed before adding the next portion.
  7. Continue this process for about 18-20 minutes, until the rice is creamy and just tender (al dente).
  8. Remove from heat. Stir in the remaining tablespoon of butter, Parmesan cheese, lemon zest, lemon juice, and parsley. Gently fold in the cooked shrimp. Season with salt and pepper to taste and serve immediately.

Notes

Serve warm, garnished with additional parsley and Parmesan cheese. Pairs well with a fresh salad or garlic bread.

Nutrition

Find it online: https://mydailyrecipeideas.com/lemon-garlic-shrimp-risotto-creamy-comfort-dish/

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