Lemon Garlic Shrimp Risotto: A Creamy Delight Awaits!

Make a warm, smooth risotto with shrimp, lemon, and garlic. This dish brings bright citrus and soft rice together. It feels rich but stays light. You can make it at home with simple tools and fresh ingredients. First, keep your broth warm on the stove so the rice cooks evenly. Stir the rice often as you add small ladles of hot broth. The rice will release starch and the dish will become creamy without heavy cream. Add peeled shrimp near the end so they turn pink and stay tender. Finish with grated cheese, a knob of butter, and lemon juice and zest for a clean, fresh lift. A little chopped parsley adds color and a mild herb note. This meal works as a relaxed weeknight dinner or a small party plate. It comes together in one pan for easy cleanup. The steps are clear and calm, and the result feels like a small treat. Serve it right away so the texture stays silky and the shrimp taste their best. Leftovers warm well and you can make extra for lunch the next day, but reheat gently with a splash of broth so the rice stays soft and creamy.

Why You’ll Love This Lemon Garlic Shrimp Risotto

This risotto mixes bright lemon, warm garlic, and tender shrimp for a clear, happy bite. The rice cooks to a silky, soft finish that feels rich without heavy fats. You make it in one pan and watch it turn creamy as you stir slow ladles of broth. The shrimp add a clean sea note and cook fast so they stay juicy. A touch of grated cheese and a bit of butter bind the dish and lift the flavor. It works for a quiet dinner or a small group. It tastes fancy but is easy to make at home and quick to finish.

How to Make Lemon Garlic Shrimp Risotto

Ingredients You’ll Need

1 cup Arborio rice, 1 lb shrimp, peeled and deveined, 4 cups chicken or vegetable broth, 1/2 cup white grape juice or extra broth, 1 medium onion, finely chopped, 3 cloves garlic, minced, 1/2 cup grated Parmesan cheese, 2 tablespoons olive oil, 2 tablespoons butter, Juice and zest of 1 lemon, Salt and pepper to taste, Fresh parsley, chopped for garnish

Step-by-Step Directions

In a saucepan, heat the broth and keep it warm over low heat.
In a large skillet, heat olive oil and butter over medium heat. Add the onion and garlic, sauté until translucent.
Add the Arborio rice to the skillet, stirring for about 2 minutes until lightly toasted.
Pour in the liquid (white grape juice or extra broth) and cook until absorbed.
Gradually add the warm broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
When the rice is creamy and al dente, stir in the shrimp, lemon juice, and zest. Cook until the shrimp are pink and cooked through.
Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
Garnish with fresh parsley before serving.

How to Serve Lemon Garlic Shrimp Risotto

Serve the risotto hot and fresh. Spoon it into shallow bowls so the creaminess shows. Add a small extra squeeze of lemon on top for a bright note. Sprinkle more grated cheese and a few parsley leaves for color. Pair it with a simple green salad or steamed greens to add a crisp side. Serve small portions so each plate stays warm and silky.

How to Store Lemon Garlic Shrimp Risotto

Let the risotto cool to room temperature before storing. Place it in an airtight container and keep it in the fridge for up to 2 days. Reheat gently on the stove with a splash of warm broth, stirring until it loosens and becomes creamy again. Do not freeze cooked shrimp risotto, as the texture of the shrimp and rice can change and become hard.

Tips for the Best Lemon Garlic Shrimp Risotto

Use warm broth so the rice cooks evenly and stays creamy. Stir often but not constantly; gentle, steady stirring helps release the rice starch. Add shrimp near the end so they stay tender and do not overcook. Use fresh lemon juice and zest for the best bright flavor. Grate the cheese fresh for a smoother melt and better taste. Taste as you go and adjust salt and pepper at the end.

Recipe Variations (if any)

Swap shrimp for scallops or cooked crab meat for a different seafood twist. Stir in a small handful of peas or chopped asparagus for color and texture. Use vegetable broth to make a fully plant-friendly dish and skip the Parmesan, or choose a hard vegan cheese alternative. Add a pinch of red pepper flakes for a mild heat lift.

Frequently Asked Questions (FAQs)

Q: Can I use frozen shrimp?
A: Yes. Thaw frozen shrimp fully and pat dry before adding. Add them the same time as fresh shrimp and watch closely so they do not overcook.

Q: Can I skip the lemon?
A: You can, but lemon gives a bright lift that balances the rich rice and cheese. Try a little lemon zest if you want a milder note.

Q: What if my risotto is too thick?
A: Add a little warm broth, one tablespoon at a time, and stir until you reach the desired creamy texture.

Q: Can I make the risotto ahead of time?
A: You can cook the rice a bit less and finish it with shrimp and lemon just before serving. This keeps the final texture better.

Conclusion

For a similar seafood risotto idea and more tips, see Delicious Prawn Risotto Recipe: A Comforting Italian Dish. For ideas on adding simple summer sides, check don’t NAPA on the summer squash | Rainshadow.

Print