Description
Learn how to make delicious Garlic Lemon Shrimp Risotto with this easy recipe! Perfectly cooked shrimp and creamy risotto in a zesty lemon garlic sauce.
Ingredients
- Arborio rice, 1 cup (200 g)
- Olive oil, 2 tablespoons (30 ml)
- Onion, finely chopped, 1 small
- Garlic cloves, minced, 4
- Chicken or vegetable broth, 4 cups (960 ml)
- Lemon juice, 2 tablespoons (30 ml)
- Lemon zest, from 1 lemon
- Large shrimp, peeled and deveined, 1 pound (450 g)
- Plant-based cheese, grated, 1/2 cup (50 g)
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, 2 tablespoons (8 g)
Instructions
- Heat the broth in a saucepan and keep it warm over low heat.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the shrimp to the skillet and season with salt and black pepper.
- Cook the shrimp for 2-3 minutes on each side until pink and cooked through.
- Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and the butter.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another 1 minute.
- Add the Arborio rice to the skillet and toast for 1-2 minutes, stirring frequently.
- Pour in the lemon juice and stir until fully absorbed by the rice.
- Add 1 ladle of warm broth to the rice and stir until absorbed.
- Continue adding broth, one ladle at a time, stirring until absorbed each time.
- Cook until the rice is tender and creamy, about 18-20 minutes.
- Stir in the lemon zest and grated Parmesan cheese.
- Add the cooked shrimp back to the skillet and mix gently.
- Season with additional salt and black pepper to taste.
- Remove from heat and garnish with chopped parsley.
- Serve the risotto immediately while hot.
