Lemon Garlic Shrimp Risotto

This lemon garlic shrimp risotto is the perfect dish for those evenings when you crave something comforting yet fresh. Creamy Arborio rice marries beautifully with bright lemon, fragrant garlic, and tender shrimp making each bite a celebration of flavors. It’s a dish that feels fancy but is surprisingly approachable and yields rich results without needing hours in the kitchen.

I first made this for a small dinner party, and the compliments kept coming all night. Now it’s my go-to whenever I want to impress without stress.

Ingredients

• One pound uncooked shrimp: preferably medium-sized for perfect tenderness
• Four cups chicken or vegetable broth: kept warm to create creamy risotto texture
• Four tablespoons butter: divided for sautéing and finishing richness
• Half a medium onion or one large shallot: finely chopped, for a sweet aromatic base
• One cup Arborio rice: the key to that signature creamy risotto without getting mushy
• Half a cup dry white wine: which adds a subtle acidity and depth, choose something you’d enjoy drinking
• One tablespoon lemon juice plus zest from one lemon: to brighten and lift the flavors
• Half a cup freshly grated Parmesan cheese: offering that salty umami punch
• Four to five cloves garlic: minced to pack in savory warmth
• Quarter teaspoon crushed red pepper flakes: bringing gentle heat
• One tablespoon chopped fresh parsley: to add fresh herbal notes
• Salt and pepper: to taste for seasoning throughout

Instructions

Sauté the Aromatics:

Start by melting two tablespoons of butter over medium heat in a Dutch oven or deep skillet. Add the finely chopped onion or shallot and cook gently for about five to seven minutes until softened and translucent. This slow cooking releases their natural sweetness, forming a flavorful base for the risotto.

Toast the Rice:

Add the Arborio rice to the pot and stir constantly for two to three minutes. Toasting the rice like this primes it to absorb the liquids slowly and develop a nutty flavor without becoming mushy.

Deglaze with Wine:

Pour in the dry white wine and stir continuously until it is fully absorbed by the rice. This step adds complexity and a touch of acidity that balances the creaminess ahead.

Simmer with Broth:

Bring your broth to a gentle simmer in a separate pot on low heat. Begin adding the warm broth to the rice one ladle at a time, stirring almost constantly. Only add additional broth once the rice has absorbed the previous amount. This gradual process usually takes about twenty-five to thirty minutes and builds risotto’s signature creamy texture without overcooking the rice. If the risotto bubbles too vigorously, reduce the heat to medium low to keep it slow and steady. Continue until all the broth is incorporated and the rice is al dente—meaning it has a slight bite but is tender.

Finish the Risotto:

Turn off the heat and stir in the remaining two tablespoons of butter, lemon juice, lemon zest, and freshly grated Parmesan cheese. Cover the pot and let it rest for a few minutes to meld the flavors and allow the risotto to become silky and rich.

Cook the Shrimp:

While the risotto rests, melt the remaining butter in a skillet over medium heat. Add the shrimp, minced garlic, crushed red pepper flakes, and season with salt and pepper. Cook the shrimp about two minutes per side until they turn pink and are just cooked through—avoid overcooking as shrimp can become rubbery quickly.

Serve:

Spoon generous portions of the creamy risotto into bowls, top with the garlic shrimp and a sprinkle of fresh parsley. Add a squeeze more lemon juice if you like an extra pop of brightness, and adjust salt and pepper to taste.

Lemon is one of my favorite ingredients in this recipe because it cuts through the richness making every bite lively. This dish reminds me of a family dinner where we lingered over bowls, talking and laughing well into the evening.

Storage Tips

Let leftovers cool completely then store in an airtight container in the refrigerator for up to two days. You may need to add a splash of broth or water when reheating to loosen the risotto as it thickens when chilled.

Ingredient Substitutions

For dairy-free, replace butter with olive oil and Parmesan with nutritional yeast or a vegan cheese alternative. Use shrimp substitutes like scallops or chunks of firm fish if preferred. Skip the wine and add an extra half cup of broth with a teaspoon of vinegar for acidity instead.

Serving Suggestions

Pair this risotto with a simple green salad dressed with lemon and olive oil. A crisp white wine such as Pinot Grigio or Sauvignon Blanc complements the lemon and seafood beautifully. Add crusty garlic bread for a cozy meal that feels restaurant quality at home.

Seasonal Adaptations

Bright citrus and fresh herbs make this perfect for spring and summer. In cooler months, swap parsley for thyme or rosemary, and add a handful of spinach or kale near the end of cooking for extra warmth and nutrition. Use homemade broth to intensify flavor during the colder seasons.

This risotto combines simplicity with elegance, making it perfect for both weeknight dinners and special occasions.

FAQs about Recipes

→ How do I ensure the risotto has the perfect texture?

Slowly add warm broth in batches while stirring constantly, allowing the rice to absorb liquid gradually. Aim for a tender yet slightly firm bite.

→ Can I use frozen shrimp for this dish?

Yes, thaw frozen shrimp under cool running water and peel before cooking to achieve the best texture and flavor.

→ What type of rice is best for this dish?

Arborio rice is ideal as it releases starch during cooking, creating the classic creamy risotto texture.

→ How do lemon juice and zest affect the flavor?

They add bright, fresh citrus notes that balance the richness of butter and parmesan effectively.

→ Can I substitute the white wine in this dish?

Dry white wine adds acidity and depth, but you can replace it with extra broth if preferred, though flavor will be milder.