Creamy Lemon Garlic Shrimp Risotto
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup arborio rice
- ½ cup dry white wine
- 4 cups chicken or vegetable broth, warmed
- Zest and juice of 1 lemon
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil and 1 tablespoon butter in a skillet. Sauté shrimp until pink and opaque, 2–3 minutes per side. Remove and set aside.
- In a separate large skillet or pan, melt 2 tablespoons butter and sauté onions and garlic until fragrant.
- Add arborio rice and cook, stirring, for 1–2 minutes until slightly translucent.
- Deglaze with white wine and cook until absorbed.
- Gradually add warm broth, one ladle at a time, stirring continuously until liquid is absorbed before adding more. Continue until rice is creamy and tender, about 18–20 minutes.
- Stir in cooked shrimp, lemon juice, lemon zest, and Parmesan cheese. Adjust seasoning with salt and pepper.