Lemony Shrimp Risotto

This Lemony Shrimp Risotto recipe is the perfect blend of simplicity and sophistication. It is guaranteed to brighten your day and delight your taste buds. The key to this dish lies in the perfect balance of tangy lemon, sweet shrimp, and creamy Arborio rice. We really love this recipe.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 Servings

Calories: 504 kcal per serving

Ingredients

1 ½ cups - Arborio Rice
2 tablespoons - butter
1 - Onion
1 tsp - Garlic
½ cup - White Wine
2 tablespoons - lemon juice
4 cups - Chicken Broth
1 lb - Shrimp
½ tsp - all-purpose seasoning
2 tablespoons - Heavy Whipping Cream
¼ cup - Parmesan Cheese
1 tsp - Lemon zest

Instructions

Place the arborio rice in a stockpot or dutch oven over medium heat.
Toast the rice for about 5 minutes, stirring occasionally, until fragrant. Remove rice from stockpot.
Place butter in the the stockpot and once melted, add the onion and saute for 3-4 minutes until golden, stirring often.
Add in garlic, cook and stir for 1 minute, then add the white wine and lemon juice.
Increase heat to medium-high and stir well to remove any browned bits of onion or garlic from the bottom of the pan. Continue cooking until wine is reduced by half, about 10 minutes.
Add back in the rice, along with 2 cups of broth.
Once the broth is simmering, reduce heat and continue cooking, stirring occasionally, until broth is absorbed.
Stir in the shrimp and additional broth in 1/2 cup increments, allowing it to fully absorb into the rice before adding more, until the risotto reaches your desired consistency. Season with salt and pepper.
Stir in the heavy whipping cream and cook for 2 minutes, then stir in the Parmesan and lemon zest and take the shrimp risotto off the heat.

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