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Lemon Shrimp Risotto

Total recipe yield: 4 servings
Vegan: No
LO Vegetarian: No
Contains Pork: No
Contains Alcohol: Yes, but cooked off 

Ingredients

  • 8 oz fish stock or clam juice or 1 cup water and 1 tablespoon fish sauce
  • 4 cups Water
  • 4 tablespoon butter (unsalted)
  • ½ teaspoon garlic (chopped)
  • 2 cups medium raw shrimp (peeled and deveined)
  • 1 large shallot (diced)
  • 1 cup risotto rice (Arborio preferred)
  • 1 cup dry white wine (sauvignon blanc, viognier)
  • 2 tablespoon fresh parsley
  • 1 tablespoon lemon zest
  • ½ cup parmesan cheese

Directions

  • Heat fish stock and water in small saucepan to just under a boil. Keep on low heat to maintain a constant temperature while preparing shrimp. Peel and cut shrimp into thirds.
  • While waiting for the fish stock and water to heat. In large saucepan heat 1 tablespoon butter, 1 tablespoon olive oil, ½ teaspoon chopped garlic, sauté for 2 minutes over medium heat. Add peeled, cleaned cut shrimp. Cook over medium heat until shrimp turns pink approximately 2-3 minutes. Place in bowl and set aside.
  • Using same saucepan heat 2 tablespoon butter until melted. Add diced shallots and cook over medium heat until translucent, approximately 3 minutes.
  • Add rice and stir constantly for 4-6 minutes, until rice is slightly golden brown.
  • Add white wine to rice, stir with wooden spoon. Over medium heat allow wine to boil off, approximately 5 minutes. Reduce heat to a simmer.
  • Place fish stock saucepan next to rice wine saucepan for easy access. Once wine is reduced and almost gone, start adding fish stock/water mixture, 2 ladles at a time. Stir rice frequently, allow fluid reduce until to almost gone, continue to add another 2 ladles of fish stock/water mixture. Repeat until all fish stock/water mixture is added to the rice saucepan.
  • Add a pinch of salt, the shrimp, chopped parsley and last tablespoon of butter.
  • Mix well. Finally add ½ cup shredded parmesan cheese and continue to mix until all the cheese is blended into the rice.
  • Plate in large serving bowl and sprinkle with lemon zest and garnish with parsley and serve immediately.