Lemon Risotto Grilled Shrimp

Lemon risotto has become my favorite dinner for unwinding after a long week Especially when paired with juicy grilled shrimp skewers this dish feels special but requires just a few simple ingredients It is creamy bright and delicious enough for any date night or celebration at home

I made this the first time after a trip to the coast and instantly my partner requested it again for our next anniversary dinner The burst of lemon flavor makes this risotto especially memorable

Ingredients

• Medium shrimp: provide protein and a juicy topping choose fresh or frozen but defrosted shrimp for best texture
• Lemon zest and juice: add brightness use a fresh juicy lemon for maximum flavor avoid bottled juice when possible
• Olive oil: brings a silky richness and keeps the shrimp from sticking pick a mild extra virgin oil for a fruity taste
• Unsalted butter: forms the base of a creamy risotto buy high quality butter for the best texture
• Yellow or white onion: builds savory depth and rounds out sharp flavors Look for firm onions with golden skin
• Garlic: boosts aroma and complexity Use fresh cloves mince just before cooking for the best aroma
• Arborio rice: is a must for creamy risotto the starchy grains create smoothness Short grain rice only do not swap with long grain
• Dry white wine: adds acidity and depth Pick a white you would enjoy drinking but it does not have to be expensive
• Low sodium chicken broth: gives gentle seasoning and lets lemon shine homemade or store bought
• Red pepper flakes: lift and balance the dish select fresh flakes for best heat
• Good salt and black pepper: season every layer Use sea salt and fresh cracked pepper if possible
• Fresh parsley: is optional but adds color and a fresh finish Use flat leaf parsley for best results

Step-by-Step Instructions

Prepare the Shrimp:

Pat shrimp dry and place on skewers Six shrimp per skewer Lay on a plate Season both sides with salt black pepper red pepper flakes lemon juice and olive oil Make sure every shrimp is coated for even flavor

Grill the Shrimp:

Heat a grill pan over medium heat Brush with a thin layer of olive oil Once hot add the shrimp skewers Cook about three minutes on one side until shrimp are opaque and just golden Turn and cook another three minutes on the other side Remove from pan cover in foil to keep warm and set aside

Sauté the Aromatics:

Melt one tablespoon of butter in a medium pot over medium low heat Add diced onion Cook four minutes stirring often until translucent but not browned Add minced garlic Cook thirty seconds until just fragrant If garlic starts to brown lower the heat

Toast the Rice:

Add Arborio rice to the pot Stir constantly for five minutes The grains should look slightly translucent around the edges and bright white in the center This step develops texture and releases starch

Deglaze with Wine:

Pour the white wine into the rice mixture Stir as it bubbles and cooks until nearly all the wine is absorbed This gives the risotto a gentle acidity and flavor foundation

Cook the Risotto:

Slowly begin adding chicken broth about one half cup at a time Stir often and let the rice absorb each addition before pouring in more broth Continue this process Taste when you have about a half cup left Rice should be tender but not mushy with some bite Finish with the final broth if needed

Finish the Risotto:

Turn off heat Stir in the last tablespoon of butter and lemon zest Mix until butter fully melts Taste and season with salt and fresh ground black pepper as needed

Serve and Garnish:

Spoon creamy risotto onto plates Place a shrimp skewer on top Sprinkle with fresh parsley if you have it Serve with extra lemon wedges for brightness

The lemon zest is my favorite part here It makes the final taste so vibrant My partner always laughs because I insist on zesting one more lemon over the finished plates The zested aroma takes me back to my grandmas kitchen where she would finish pasta with a spark of citrus

Storage Tips

Leftover risotto stores best in a sealed container in the fridge for two days Only reheat gently with a splash of broth to keep it creamy The shrimp are best fresh but will keep for twenty four hours refrigerated

Ingredient Substitutions

You can use Carnaroli rice if you have it instead of Arborio For the shrimp you could swap in scallops or chicken for a different twist If you do not want to cook with wine simply use more chicken broth instead The recipe still tastes great

Serving Suggestions

Pair this risotto with a green salad and a crisp white wine for an amazing meal It also pairs beautifully with roasted asparagus or broccolini A sprinkle of extra lemon zest just before serving always adds a finishing touch

Lemon Risotto in Tradition

Risotto alla limone is a springtime specialty in some parts of Italy Traditionally it celebrates citrus season and fresh seafood The classic creaminess comes from the unique rice and lots of stirring so do not rush this step

FAQs about Recipes

→ Can I omit the wine in the risotto?

Yes, the white wine adds brightness, but you can replace it with extra chicken broth for a similar result.

→ What type of rice is best?

Arborio or Carnaroli rice works best because their starch content ensures a creamy texture.

→ How do I keep shrimp tender?

Do not overcook; grill shrimp just until pink and opaque, about 3 minutes per side. Cover loosely to keep warm.

→ Is this dish spicy?

The red pepper flakes give gentle heat. Adjust the amount to suit your preference or omit as desired.

→ How do I achieve creamy risotto?

Stirring constantly and gradually adding broth helps the rice release its starch, creating a creamy consistency.

→ Can I use frozen shrimp?

Yes, just thaw and pat dry before marinating for the best texture and flavor on the grill.