Creamy Lemon Garlic Shrimp Risotto

$- 1 cup Arborio rice - 1 lb shrimp, peeled and deveined - 4 cups chicken or vegetable broth - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 lemon (zest and juice) - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 tablespoons unsalted butter - Salt and pepper to taste - Fresh parsley, chopped, for garnish When making creamy lemon garlic shrimp risotto, these ingredients are key. Arborio rice gives the dish its creamy texture. The shrimp adds a lovely flavor. Chicken or vegetable broth keeps it rich. Fresh onion and garlic bring out the best in each bite. Lemon zest and juice add a bright taste. Heavy cream makes the risotto extra smooth. Parmesan cheese enhances the flavor profile. Olive oil and butter create a savory base. Salt and pepper balance everything out. Fresh parsley is perfect for a pop of color and taste. - Alternative types of rice: You can use Carnaroli rice or even sushi rice if Arborio is not available. Both types will give a creamy texture. - Substitute for heavy cream: If you want a lighter option, try using half-and-half or coconut cream for a dairy-free version. - Options for vegetable broth: Use homemade broth for the best flavor. Store-bought options work well too, just watch for added salt. {{ingredient_image_1}} Heat the chicken or vegetable broth in a saucepan over low heat. Keep it warm but do not let it boil. This step is key. Boiling can change the texture of the rice and make it less creamy. In a large skillet, add olive oil and one tablespoon of butter over medium heat. Once the butter melts, toss in the finely chopped onion. Sauté it for about three to four minutes until it turns translucent. Next, add the minced garlic and cook for one more minute until it smells amazing. Now, stir in the Arborio rice. Keep stirring for two to three minutes until the rice is lightly toasted. Start adding the warm broth one ladle at a time. Stir it often and let the rice soak up the liquid before adding more. Keep this going for about 18 to 20 minutes. You want the rice creamy and just a bit firm. While the risotto cooks, grab another skillet. Melt the remaining tablespoon of butter over medium heat. Add the shrimp right in, along with the zest of the lemon, salt, and pepper. Cook the shrimp for about three to four minutes. They should turn pink and opaque. When done, take them off the heat and set aside. Once your risotto is creamy and al dente, it’s time to mix in the heavy cream, fresh lemon juice, and grated Parmesan cheese. Stir everything until it’s well combined. Season with salt and pepper to taste. Gently fold in the cooked shrimp, letting them warm through in the risotto. Now, you can serve it hot! Make it pretty by garnishing with chopped fresh parsley and an extra sprinkle of lemon zest, if you like. Enjoy your creamy lemon garlic shrimp risotto! Stirring is key to a creamy risotto. Constant movement helps release the starch from the rice. This starch creates that rich texture you want. You should stir the rice often as it cooks. Add broth at the right time. Use a ladleful at first. Wait until most of the liquid is absorbed before adding more. This slow method builds flavor and creaminess. Keep the broth warm, but don’t let it boil. To avoid overcooked shrimp, cook them just until they turn pink. This takes about 3-4 minutes. If you cook them too long, they get rubbery. Keep an eye on them while they cook. Enhance the shrimp's flavor by adding lemon zest and seasoning. The zest adds brightness. Salt and pepper balance the dish well. You can also add a pinch of red pepper flakes for heat. When serving, use shallow bowls. This makes the dish look nice and allows for easy eating. Top the risotto with extra shrimp for a great look. Add a sprinkle of fresh parsley for color. A drizzle of olive oil on top makes it shine. This small touch elevates the dish, making it feel special. Pro Tips Use Fresh Shrimp: For the best flavor and texture, choose fresh shrimp over frozen if possible. They will enhance the overall taste of your risotto. Stir Constantly: Stirring the risotto continuously helps release the starch from the Arborio rice, creating that creamy texture we love. Don’t Rush the Broth: Adding the broth slowly allows the rice to absorb the liquid properly, ensuring a perfect al dente consistency. Garnish Generously: A sprinkle of fresh parsley and extra lemon zest not only adds color but also enhances the dish's brightness and flavor. {{image_2}} You can boost the flavor of your risotto by adding vegetables. Peas and spinach work well. Simply stir them in during the last few minutes of cooking. This adds a nice color and extra nutrients. Consider using herbs and spices too. Fresh parsley brightens the dish. You might also try adding a pinch of red pepper flakes for heat or some thyme for a warm flavor. These small tweaks can make a big difference. If you want to switch up your seafood, scallops or crab are great choices. Scallops offer a sweet taste, while crab adds a rich, savory note. Remember to adjust the cooking time. Scallops need about 2-3 minutes per side. Crab meat is usually pre-cooked, so just warm it through at the end to keep it tender. For a vegetarian version, swap the shrimp for mushrooms. Mushrooms add a nice umami flavor and work well with the creamy texture. To maintain creaminess without seafood, you can use vegetable broth along with the heavy cream. This keeps the dish rich and satisfying. You might also add a bit of nutritional yeast for a cheesy flavor. To keep your risotto fresh, store it in the fridge. Use an airtight container. This helps keep out air and moisture. Aim to eat it within three days for the best taste. If you leave it too long, it may spoil. For reheating, you can use a microwave or stovetop. If using a microwave, place the risotto in a bowl. Add a splash of broth or cream to keep it moist. Heat it in short bursts, stirring often. For stovetop reheating, place the risotto in a pan. Add a little broth and heat over low. Stir it gently to keep it creamy. Avoid high heat; it can dry out. If you want to freeze risotto, let it cool first. Place it in a freezer-safe container. Use a container that seals well to avoid freezer burn. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it on the stovetop with a bit of broth to bring back its creaminess. Cooking creamy lemon garlic shrimp risotto takes about 35 minutes. This includes prep time and cooking time. The risotto needs about 18-20 minutes to cook once you start adding broth. You can make risotto ahead of time, but it’s best to serve it fresh. If you do prepare it early, store it in the fridge. Reheat with a bit of broth to restore creaminess. I enjoy serving risotto with a simple green salad or steamed veggies. Garlic bread also pairs well, adding a nice crunch. A light white wine can enhance the meal too. Traditional risotto is not vegan-friendly because it contains butter and cheese. However, you can make it vegan by using vegetable broth, olive oil, and nutritional yeast for a cheesy flavor. To prevent sticky risotto, stir it gently while adding broth. Use the right amount of broth, and don’t rush the cooking time. It should be creamy, but not gluey. This blog post covered making creamy lemon garlic shrimp risotto. We discussed key ingredients, cooking steps, and tips for a perfect dish. You learned about ingredient swaps, storage recommendations, and how to enhance flavors. Incorporating these strategies can boost your cooking skills. Remember, practice leads to better risotto. Enjoy impressing others with your delicious meals!$

Creamy Lemon Garlic Shrimp Risotto

A delicious and creamy risotto featuring shrimp, lemon, and garlic.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

1 cup Arborio rice
1 lb shrimp, peeled and deveined
4 cups chicken or vegetable broth
1 medium onion, finely chopped
3 cloves garlic, minced
1 lemon zest and juice
1 cup heavy cream
0.5 cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons unsalted butter
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

In a saucepan, heat the chicken or vegetable broth over low heat, keeping it warm but not boiling.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic to the onion and sauté for another minute until fragrant.
Stir in the Arborio rice, stirring continuously for about 2-3 minutes until the rice is lightly toasted.
Begin adding the warm broth one ladle at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 18-20 minutes.
While the risotto is cooking, in another skillet, melt the remaining tablespoon of butter over medium heat. Add the shrimp, zest of the lemon, salt, and pepper. Cook until the shrimp are pink and opaque, about 3-4 minutes. Remove from heat and set aside.
Once the risotto is creamy and al dente, stir in the heavy cream, lemon juice, and grated Parmesan cheese. Mix until well combined and season with salt and pepper to taste.
Gently fold in the cooked shrimp into the risotto, allowing them to warm through.
Serve immediately, garnishing with chopped fresh parsley and an additional sprinkle of lemon zest if desired.

Notes

Serve the risotto hot in shallow bowls, topped with additional shrimp and a sprig of parsley for a pop of color. Drizzle a little olive oil on top for added gloss.

Keyword creamy, lemon, risotto, shrimp