This Lemony Shrimp Risotto recipe is the perfect blend of simplicity and sophistication. It is guaranteed to brighten your day and delight your taste buds.
The key to this dish lies in the perfect balance of tangy lemon, sweet shrimp, and creamy Arborio rice. We really love this recipe.
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Is Risotto Pasta or Rice?
Risotto occupies its own unique culinary space as a rice dish prepared with a specific technique. It’s a delicious and versatile dish that can be enjoyed by pasta and rice lovers alike!
Why This Creamy Shrimp Risotto Recipe is a Keeper
While risotto may have a reputation for being finicky, this recipe is anything but. It’s fancy enough for company, but easy enough for a weeknight. With a few simple tips and tricks, you’ll be whipping up restaurant-worthy risotto with juicy shrimp in no time.
- 30 Minute Meal: It takes 30 minutes to sauté the shrimp and make the risotto. Risotto is easier to make than you think!
- Family Friendly: Creamy comfort food at its finest.
- Adaptable: Use a teaspoon of salt in place of the all-purpose seasoning. Use crab, clams or a mixture of seafood.
- Makes Great Leftovers: Transfer the leftover shrimp risotto to a dish and store in the fridge for up to 4 days.
If you’re looking for more shrimp recipes, try these: Shrimp Drunken Noodles, Buffalo Shrimp, and Roasted Shrimp Cocktail.
With over 200 easy and delicious dinner ideas, you'll never have to worry about what to make for dinner again.
What is the Secret to a Good Risotto?
There are a few tricks you can try to make a great risotto. For instance, always use warm stock and a wide pan. Toast the rice and deglaze with wine. Stirring frequently, until liquid is absorbed. Continue adding liquid, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente.
Ingredient Notes for Risotto with Shrimp
- Shrimp: About 20 shrimp, raw, peeled and deveined.
- Arborio rice: This rice is high in starch, which creates the creaminess in Italian risotto.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions to Make Shrimp Risotto
You can add these variations, or follow the recipe as directed.
- Vegetable Broth: Use vegetable broth in place of the chicken broth.
- Rice: Carnaroli and Vialone Nano are other Italian short-grain rice varieties suitable for risotto.
How to Make Stovetop Lemony Shrimp and Risotto
These are the basic steps for making traditional risotto on the stovetop. Refer to the full, printable recipe card below for detailed instructions.
STEP 1: Add Rice and Cook
First, place the Arborio rice in a stockpot or Dutch oven over medium heat.
Toast the rice for about 5 minutes. Stir occasionally until fragrant. Remove rice from stockpot. Heat 2 tablespoons butter in the stockpot and once melted, add the onion and sauté for 3 minutes until golden, stirring often.
STEP 2: Continue Stirring the Rice and Add the Garlic
Add in garlic and cook. Stir for 1 minute, then add the wine and lemon juice.
Increase heat to medium-high and stir well to remove any browned bits of onion or garlic from the bottom of the pan. Continue cooking until wine is absorbed by half, about 10 minutes.
STEP 3: Add the Broth and Stir Frequently
Add the rice, along with 2 cups of chicken broth. Once the broth is simmering, reduce heat and continue cooking, stirring occasionally, until broth is absorbed.
STEP 4: Add Shrimp
Add the shrimp and additional broth in ½ cup at a time. Allowing it to fully absorb into the rice before adding more. Continue until the risotto reaches your desired consistency. Cook the shrimp until opaque and no longer translucent. Season with all-purpose seasoning.
STEP 5: Finish the Creamy Risotto
Add the remaining ingredients, including heavy whipping cream. Cook for 2 minutes. Stir in the Parmesan throughout the risotto and add lemon zest. Remove the pan and transfer the shrimp risotto to a serving platter.
Recipe FAQs for Creamy Risotto Recipe
Expert Tips to Make this Recipe for Easy Risotto
This dish is full of fresh lemon flavor that enhances the creamy texture of the rice.
- Spice it Up: Add a pinch of red pepper flakes for a subtle kick.
- Vegetarian Option: Swap the shrimp for roasted asparagus or artichoke hearts. Add onion or shallots to the Lemony Shrimp Risotto.
- Wilt Some Greens: Make this shrimp risotto with a handful of baby spinach to the risotto with the shrimp for a pop of color and nutrients.
- Leftover Shrimp: Store leftover risotto it in the fridge in an airtight container five days. Store any leftover shrimp in a separate container as it will only last for about 3 days. Reheat leftover risotto gently in a pan with a splash of broth or milk until rice is creamy.
- Finish the Risotto Dish: Fresh parsley, more lemon zest and/or a sprinkle of Parmesan cheese.
What to Serve with Lemony Shrimp Risotto
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Lemony Shrimp Risotto
Ingredients
- 1 ½ cups Arborio Rice
- 2 Tablespoons Butter
- 1 Onion, minced
- 1-2 teaspoons Garlic, Minced
- ⅓ to ½ cup White Wine, Savignon Blanc
- 2 tablespoons Lemon juice
- 4 cups Chicken Broth
- 1 pound Shrimp, Peeled and Deveined
- ½ teaspoon All Purpose Seasoning
- 2 Tablespoons Heavy Whipping Cream
- ¼ cup Parmesan Cheese, Grated
- 1 teaspoon Lemon zest
Instructions
- Place the arborio rice in a stockpot or dutch oven over medium heat.
- Toast the rice for about 5 minutes, stirring occasionally, until fragrant. Remove rice from stockpot.
- Place butter in the the stockpot and once melted, add the onion and saute for 3-4 minutes until golden, stirring often.
- Add in garlic, cook and stir for 1 minute, then add the white wine and lemon juice.
- Increase heat to medium-high and stir well to remove any browned bits of onion or garlic from the bottom of the pan. Continue cooking until wine is reduced by half, about 10 minutes.
- Add back in the rice, along with 2 cups of broth.
- Once the broth is simmering, reduce heat and continue cooking, stirring occasionally, until broth is absorbed.
- Stir in the shrimp and additional broth in 1/2 cup increments, allowing it to fully absorb into the rice before adding more, until the risotto reaches your desired consistency. Season with salt and pepper.
- Stir in the heavy whipping cream and cook for 2 minutes, then stir in the Parmesan and lemon zest and take the shrimp risotto off the heat.
Expert Tips
- Spice it up: Add a pinch of red pepper flakes for a subtle kick.
- Vegetarian option: Swap the shrimp for roasted asparagus or artichoke hearts. Add onion or shallots.
- Wilt some greens: Make this shrimp risotto with a handful of baby spinach to the risotto with the shrimp for a pop of color and nutrients.
- Leftover Shrimp: Reheat leftover risotto gently in a pan with a splash of broth or milk until rice is creamy.
- Finish the Risotto Dish: Fresh parsley, more lemon zest and/or a sprinkle of Parmesan cheese.