Imagine a dish that combines the luxurious creaminess of perfectly cooked risotto with the bright, tangy essence of fresh lemon and the succulent sweetness of perfectly seared shrimp. This isn't just another recipe—it's a culinary journey that transforms simple ingredients into a restaurant-worthy masterpiece right in your own kitchen. Whether you're looking to impress dinner guests or treat yourself to a gourmet meal, this Lemon Risotto with Shrimp promises to elevate your cooking game and transport your palate to the sun-drenched coastlines of Italy.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 lb shrimp, peeled and deveined
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by peeling and deveining the shrimp, zesting and juicing the lemon, and grating the Parmesan cheese.
- In a medium saucepan, heat the chicken broth and keep it simmering on low heat. This ensures the broth will be hot when added to the rice.
- In a large, heavy-bottomed skillet or risotto pan, heat olive oil over medium heat. Add the Arborio rice and toast it for 2-3 minutes, stirring constantly, until the grains become slightly translucent and emit a nutty aroma.
- Pour in the white wine and stir continuously until the liquid is almost completely absorbed by the rice.
- Begin adding the hot chicken broth one ladleful at a time, stirring constantly. Wait for each addition to be absorbed before adding the next. This slow process helps release the rice's starches, creating a creamy texture.
- After about 15-18 minutes of adding broth, when the rice is almost tender, season the shrimp with salt and pepper.
- Add the shrimp to the risotto and continue cooking for an additional 3-4 minutes until the shrimp turn pink and are just cooked through.
- Remove the risotto from heat and stir in lemon zest, lemon juice, and grated Parmesan cheese. The residual heat will help melt the cheese and incorporate the flavors.
- Let the risotto rest for 2-3 minutes to allow it to reach a creamy, slightly loose consistency. If it seems too thick, add a little more hot broth.
- Taste and adjust seasoning with salt and pepper as needed. Serve immediately in warm bowls, garnishing with additional Parmesan cheese or fresh herbs if desired.
Tips
- Rice Matters: Always use Arborio rice for authentic risotto texture. Its high starch content is key to achieving that signature creamy consistency.
- Patience is Your Secret Weapon: Risotto requires constant stirring and gradual liquid addition. Don't rush the process—each ladleful should be absorbed before adding the next.
- Temperature Control: Keep your broth simmering hot but not boiling. This ensures even cooking and helps release the rice's starches gradually.
- Fresh is Best: Use fresh lemon and high-quality Parmesan for the most vibrant flavors. Avoid pre-grated cheese, as freshly grated provides superior taste and melting properties.
- Shrimp Timing is Crucial: Add shrimp near the end of cooking to prevent overcooking. They should be pink and just opaque for the most tender texture.
- Final Touch Magic: The "mantecatura" (final stirring of cheese and butter) is what gives risotto its luxurious creaminess. Don't skip this step!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 25g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 180mg
