Lemon Risotto with Shrimp

This lemon risotto with grilled shrimp skewers combines creamy rice with perfectly seared seafood for an elegant dinner that feels restaurant-worthy but is simple enough for weeknight cooking. The brightness of lemon cuts through the richness of the risotto while complementing the succulent shrimp.

I created this recipe after a memorable trip to Italy where I learned that authentic risotto doesn't need to be complicated. The first time I made it for my partner, it became our special occasion tradition that makes any evening feel like a celebration.

Ingredients

• Arborio rice: essential for creating that signature creamy texture without becoming mushy
• Fresh lemon: provides both zest for the risotto and juice for marinating the shrimp maximizing flavor
• Dry white wine: adds complexity and acidity to balance the richness
• Butter: creates silky richness when stirred in at the end for the perfect finish
• Shrimp: cooks quickly and absorbs the lemon and spice marinade beautifully
• Red pepper flakes: provide gentle heat that complements the sweetness of the seafood
• Low sodium chicken broth: allows you to control the saltiness while building flavor

Step-by-Step Instructions

Prepare the Shrimp:

Thread cleaned shrimp onto skewers keeping them evenly spaced for consistent cooking. Season thoroughly with salt, pepper, red pepper flakes, lemon juice, and olive oil making sure every shrimp is coated. Let them marinate while preparing other ingredients allowing the lemon juice to begin tenderizing the flesh.

Grill the Shrimp:

Heat your grill pan until it's properly hot, about 3 to 5 minutes. A properly heated pan ensures beautiful grill marks and prevents sticking. Brush the hot pan with a light coating of oil before adding shrimp. Cook each side exactly 3 minutes watching for the shrimp to turn pink and slightly opaque. Cover finished shrimp with foil to keep warm while completing the risotto.

Start the Risotto Base:

Melt butter over medium low heat allowing it to foam slightly but not brown. Add diced onion and cook for 4 full minutes stirring occasionally until onions become translucent but not browned. Add minced garlic and cook for precisely 30 seconds just until fragrant watching carefully to prevent burning.

Toast the Rice:

Add arborio rice to the pot stirring constantly to coat each grain in the butter mixture. Continue stirring for 5 minutes allowing the rice to toast lightly. The edges will become translucent with white centers indicating they're ready for liquid. This toasting step is crucial for developing nutty flavor and proper texture.

Deglaze and Begin Adding Broth:

Pour wine into the hot rice mixture hearing a satisfying sizzle. Stir constantly until almost completely evaporated leaving just the flavor behind. Begin adding warm chicken broth a half cup at a time stirring continuously between additions. Wait until each addition is almost fully absorbed before adding more creating the perfect creamy consistency.

Finish the Risotto:

Test rice for doneness after most broth is incorporated. Perfect risotto should be creamy but each grain should maintain its shape with a slight firmness. Turn off heat add remaining tablespoon of butter and fresh lemon zest stirring gently until butter melts. Season with salt and pepper to taste allowing the flavors to meld for one minute before serving.

Plate and Serve:

Spoon the hot risotto onto warmed plates creating a bed for the shrimp. Place a shrimp skewer artfully across each portion garnishing with fresh parsley for color and a final flavor dimension. Serve immediately while the risotto is at its creamiest consistency.

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I particularly love the moment when the lemon zest hits the hot risotto releasing its aromatic oils throughout the kitchen. My grandmother taught me that proper risotto is like a dance between chef and ingredients requiring patience but rewarding you with unforgettable flavor.

Perfecting Your Risotto Technique

The secret to exceptional risotto lies in maintaining the right temperature and stirring technique. Keep your broth warm in a separate pot so adding it doesn't shock the rice and halt the cooking process. Your stirring should be gentle but constant creating creaminess by releasing the starches from the rice grains. Watch for the moment when the risotto achieves what Italians call "all'onda" or wavelike consistency where it flows like lava when tilted in the pan.

Selecting The Best Shrimp

For this recipe choose fresh shrimp whenever possible but quality frozen shrimp thawed properly works excellently too. Look for shrimp labeled 1620 or 2124 indicating the count per pound the perfect size for this dish. Wild caught shrimp often have superior flavor though sustainable farmed varieties can be excellent. Always devein your shrimp but keeping the tails on adds visual appeal and provides a handle for easy eating.

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Wine Pairing Suggestions

The same dry white wine used in cooking makes a natural pairing for this dish. A crisp Pinot Grigio or unoaked Chardonnay complements both the creamy risotto and the delicate shrimp. For something special consider a Vermentino from Italy which offers mineral notes that enhance the lemony brightness. Serve the wine well chilled but not ice cold to allow its aromatic qualities to shine.

Make Ahead Strategies

While risotto is best served immediately after cooking you can prepare components ahead for easier assembly. The shrimp can be cleaned and skewered up to 24 hours in advance stored covered in the refrigerator. You can also measure and prepare all ingredients keeping them separated and ready for efficient cooking. For entertaining consider cooking the risotto partially about 75% done then finishing it with the final additions of broth and butter just before serving.

Frequently Asked Questions

→ How do I know if the risotto is cooked properly?

The risotto should be creamy with grains still holding their shape. Taste to ensure a slight bite to the rice without being crunchy.

→ What type of rice is best for risotto?

Arborio or Carnaroli rice is ideal for risotto as it releases starch during cooking, creating a creamy texture.

→ Can I substitute the dry white wine?

Yes, you can use chicken broth in place of wine for a non-alcoholic option without altering the flavor significantly.

→ What can I use instead of shrimp?

You can substitute shrimp with grilled chicken or pan-seared scallops for a different protein option.

→ How should I store leftovers?

Store leftover risotto and shrimp separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove with a splash of broth.