Description
A quick, one-pot weeknight dinner that feels restaurant-worthy. Creamy Arborio rice is infused with lemon, garlic, and Parmesan, then tossed with tender shrimp for a bright, comforting meal.
Ingredients
1 ½ cups Arborio rice
1 lb large shrimp, peeled and deveined
4 cups chicken or vegetable broth, warmed
½ cup dry white wine (or extra broth)
4 garlic cloves, minced
1 shallot, diced
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 tablespoons unsalted butter
½ cup grated Parmesan cheese
¼ cup heavy cream
2 tablespoons olive oil
To taste salt and black pepper
For garnish fresh parsley, chopped
Instructions
- Cook the shrimp: Heat olive oil in a large pot over medium heat. Season shrimp with salt and pepper. Cook for 2 minutes per side. Remove and set aside
- Sauté the aromatics: Add butter to the same pot. Cook shallot for 2 minutes until soft. Add garlic and cook 30 seconds
- Toast the rice: Stir in Arborio rice. Cook for 1 minute, stirring constantly
- Deglaze with wine: Pour in white wine. Stir until mostly absorbed
- Add the broth: Add warm broth one ladleful at a time. Stir often. Wait until liquid absorbs before adding more. This takes about 18 minutes. The rice should be creamy and tender
- Finish the risotto: Stir in lemon juice, lemon zest, heavy cream, and Parmesan. Fold in cooked shrimp. Season with salt and pepper. Garnish with parsley. Serve immediately
Notes
Always use warm broth to avoid shocking the rice.
Do not rinse the Arborio rice; the starch is needed for creaminess.
Stir frequently but not constantly.
Cook shrimp just until pink to avoid toughness.
Leftovers can be stored in an airtight container for up to 3 days. Reheat gently on stovetop with a splash of broth or water.
For a lighter version, use half-and-half instead of heavy cream.
Substitute scallops for shrimp if desired.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 185 mg
Keywords: shrimp, risotto, lemon, garlic, creamy, quick dinner