Lemon and Shrimp Risotto Recipe

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 3 cups low-sodium chicken or vegetable broth
• 1/2 pound medium shrimp, peeled and deveined
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste

Instructions

1. In a large saucepan, melt butter over medium heat. Add onion and garlic, and sauté for 2-3 minutes until onion is tender.
2. Add Arborio rice to the saucepan and stir well to coat with the butter.
3. Pour in white wine and cook, stirring constantly, until wine has been absorbed.
4. Add chicken or vegetable broth to the saucepan, one cup at a time, stirring continuously and allowing each cup of broth to be absorbed before adding the next one.
5. When the rice is tender and cooked through, reduce the heat to low and add the shrimp, Parmesan cheese, lemon zest, and lemon juice. Cook until the shrimp is pink, stirring occasionally.
6. Season with salt and pepper, to taste, and sprinkle fresh parsley on top before serving.

Verdict

This Lemon and Shrimp Risotto recipe is a delicious and refreshing take on traditional risotto. The lemon adds a zesty flavor that complements the savory shrimp and creamy rice. This dish works well as a light meal on its own or as a side dish paired with a salad or roasted vegetables.

Serving Suggestions

Serve the Lemon and Shrimp Risotto hot in individual bowls, garnished with additional lemon zest and parsley, if desired. Pair with a glass of chilled white wine for a complete and satisfying meal.