Description
This vibrant Lemon Risotto recipe combines creamy Arborio rice with zesty lemon, tender grilled shrimp, and aromatic herbs. Perfectly cooked with a splash of white wine and rich butter, it’s an elegant yet accessible meal for two that bursts with fresh, bright flavors.
Ingredients
Shrimp Marinade and Grill
- 12 medium shrimp, cleaned and de-veined
- 1/4 teaspoon salt
- Dash of black pepper
- 1/4 teaspoon red pepper flakes
- 1 lemon, zested and juiced (juice for marinade, zest for risotto)
- 2 tablespoons olive oil, plus extra for pan
- 2 tablespoons butter, divided use
Risotto
- 1/2 cup diced yellow or white onion
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 6 ounces dry white wine
- 1/2 teaspoon salt
- 3 cups low-sodium chicken broth
- Fresh parsley, optional for garnish
Instructions
- Prepare the Shrimp Marinade: Preheat a grill pan over medium heat. Thread 6 shrimp onto each skewer and place on a plate. Sprinkle them evenly with salt, black pepper, and red pepper flakes, then drizzle with lemon juice and 2 tablespoons olive oil to marinate.
- Grill the Shrimp: Once the grill pan is hot, brush a thin layer of olive oil onto its surface. Grill the shrimp skewers for 3 minutes per side until they turn opaque and develop a light char. Remove from heat and cover loosely with foil to keep warm while you prepare the risotto.
- Sauté Onions and Garlic: In a medium pot over medium-low heat, melt 1 tablespoon of butter. Add the diced onions and sauté for about 4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant—be careful not to let the garlic burn; reduce heat if needed.
- Toast the Rice: Add the Arborio rice to the pot and stir continuously for 5 minutes. The rice will take on a slightly translucent edge but still have a firm, white center. This step helps develop the creamy texture of the risotto.
- Deglaze with Wine: Pour in the dry white wine and stir constantly until it is nearly fully absorbed by the rice. This adds acidity and depth of flavor.
- Add Broth Gradually: Begin adding the chicken broth 1/2 cup at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Taste the rice before the last addition of broth; it should be tender but still firm to the bite (al dente) and creamy.
- Finish the Risotto: Turn off the heat and stir in the remaining 1 tablespoon butter and the lemon zest. Season with additional salt and freshly ground black pepper to taste. This brings brightness and richness to the final dish.
- Serve: Plate the creamy lemon risotto, place a skewer of grilled shrimp on top, and garnish with fresh parsley if desired. Serve immediately to enjoy the perfect texture and flavors.
Notes
- Use Arborio rice for the best creamy texture in risotto; other short-grain rice varieties can be substituted but may change the consistency.
- Adjust red pepper flakes according to your heat preference.
- Keep stirring the risotto constantly to prevent sticking and ensure creamy results.
- Use low-sodium chicken broth to control the saltiness of the dish.
- For a vegetarian version, substitute vegetable broth and omit shrimp.
