Lemon Garlic Shrimp Risotto (Printable Version)

Tender shrimp and garlic meet lemon and parmesan in a creamy arborio rice dish.

# What You'll Need:

→ Seafood

01 - 1 pound raw shrimp, peeled and deveined, tail removed (31-40 pieces per pound)

→ Liquids

02 - 4 cups chicken or vegetable broth
03 - 1/2 cup dry white wine
04 - 1 tablespoon fresh lemon juice

→ Dairy

05 - 4 tablespoons unsalted butter, divided
06 - 1/2 cup freshly grated Parmesan cheese

→ Produce

07 - 1/2 medium onion, finely chopped or 1 large shallot, finely chopped
08 - 4 to 5 garlic cloves, minced
09 - Zest of 1 lemon
10 - 1 tablespoon fresh parsley, chopped

→ Grains

11 - 1 cup uncooked Arborio rice

→ Spices

12 - 1/4 teaspoon crushed red pepper flakes
13 - Salt and black pepper, to taste

# Step-by-Step Guide:

01 - Thaw shrimp under cool running water if frozen; peel, devein, and remove tails. Set aside.
02 - Pour chicken or vegetable broth into a large saucepan and bring to a gentle simmer over medium-high heat. Once simmering, reduce to low heat and keep warm throughout cooking.
03 - In a large, deep skillet or Dutch oven, melt 2 tablespoons butter over medium heat. Add finely chopped onion or shallot and cook until softened and translucent, about 5 to 7 minutes.
04 - Add Arborio rice to the skillet and stir constantly for 2 to 3 minutes to lightly toast and coat the grains with butter.
05 - Pour in dry white wine and stir continuously until fully absorbed by the rice.
06 - Ladle warm broth into the rice, adding one ladle at a time and stirring nearly constantly. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process over medium to medium-low heat for 25 to 30 minutes until rice is al dente with a slight bite.
07 - Remove the risotto from heat. Stir in remaining 2 tablespoons butter, lemon juice, lemon zest, and freshly grated Parmesan cheese. Cover the pot and allow to rest on the stove.
08 - Melt remaining butter in a separate skillet over medium heat. Add shrimp, minced garlic, crushed red pepper flakes, salt, and black pepper. Cook shrimp for approximately 2 minutes per side until pink and opaque.
09 - Plate the risotto, top with cooked shrimp, sprinkle with fresh parsley, and garnish with additional lemon juice if desired. Adjust seasoning with salt and pepper to taste.

# Additional Notes:

01 - Gradually adding broth and stirring constantly is key to achieving creamy risotto texture without lumps.

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