This lemon risotto is creamy and zesty, and it’s paired with delicious lemon pepper shrimp. It’s a bright dish that’s perfect for a sunny day or when you want a taste of summer!
The best part? Stirring the risotto is a great workout for your arm! đź’Ş Plus, the shrimp adds a nice pop of flavor. I love it with a sprinkle of parsley for a touch of color and freshness!
Key Ingredients & Substitutions
Arborio Rice: This short-grain rice is key for creamy risotto. If you can’t find it, try Carnaroli or Vialone Nano. Just avoid long-grain rice since it cooks differently.
Broth: You can use chicken or vegetable broth depending on your preference. Homemade broth adds flavor, but store-bought works just fine, especially when you’re short on time.
White Wine: This is optional, but it adds depth. If you want a substitute, use extra broth with a splash of vinegar for acidity, or just skip it altogether!
Shrimp: Large shrimp make this dish special. If you’re allergic or can’t find shrimp, try using scallops or grilled chicken instead. Tofu is a great vegetarian option!
Parmesan Cheese: While freshly grated Parmesan is the best, you can substitute Pecorino Romano or a vegan cheese for a dairy-free option. Just remember, different cheeses have different flavors!
How Do I Achieve Creamy Risotto Without Overcooking It?
Making perfect risotto can seem tricky, but it’s all about the process. Stirring frequently helps release the starch from the rice, giving it that creamy texture. Here’s how to do it right:
- Warm your broth and keep it on low heat. This prevents cooling down the rice during cooking.
- When adding broth, use a ladleful at a time. Wait for most of it to absorb before adding more.
- Stir gently but regularly to keep the rice from sticking and to help it release starch.
- Cook until the rice is al dente, meaning it should still have a slight bite to it. Don’t rush this process!
How to Make Lemon Risotto with Lemon Pepper Shrimp
Ingredients You’ll Need:
For the Lemon Risotto:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine (optional)
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- Zest and juice of 1 large lemon
- Salt and pepper to taste
For the Lemon Pepper Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon lemon pepper seasoning
- Olive oil (for cooking the shrimp)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prep and around 30 minutes to cook. In total, you should expect to spend about 40 minutes to prepare your tasty Lemon Risotto with Lemon Pepper Shrimp.
Step-by-Step Instructions:
1. Heat Your Broth:
In a medium saucepan, heat the chicken or vegetable broth over low heat. You want it warm but not boiling—this will help the rice cook evenly. Keep it on the stove as you prepare the risotto!
2. Sauté Onions and Garlic:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook until it turns translucent, about 5 minutes. Then, add the minced garlic and sauté for another minute until fragrant.
3. Add the Rice:
Now, stir in the Arborio rice and cook it for about 2 minutes. This allows the rice to soak up the oil and get slightly translucent, which is key for a creamy risotto.
4. Incorporate the Wine:
If you’re using dry white wine, pour it in now! Stir until most of the liquid is absorbed by the rice—this adds a lovely flavor to your dish.
5. Begin Adding Broth:
Start adding the warm broth, one ladle at a time. Stir frequently and wait until most of the liquid is absorbed before adding the next ladle. Continue this for about 18-20 minutes, until the rice is creamy and al dente.
6. Finish the Risotto:
Once the rice is cooked to your liking, stir in the butter, grated Parmesan cheese, lemon zest, and lemon juice. Don’t forget to season it with salt and pepper to taste!
7. Season the Shrimp:
While the risotto is cooking, season your shrimp with lemon pepper seasoning. This will give them a delicious flavor that pairs perfectly with the lemon risotto.
8. Cook the Shrimp:
In a separate pan, heat a splash of olive oil over medium-high heat. Once hot, add the seasoned shrimp. Cook for about 2-3 minutes on each side, until they turn pink and opaque. They cook quickly, so keep an eye on them!
9. Serve it Up:
To serve, scoop the lemon risotto onto bowls or plates and top it with the cooked lemon pepper shrimp. Garnish with freshly chopped parsley to add a pop of color and freshness.
10. Enjoy Your Meal!
Dig in and savor your delicious Lemon Risotto with Lemon Pepper Shrimp! It’s a delightful combination that’s sure to impress.
Can I Use Broth from a Store-Bought Package or Cube?
Absolutely! Store-bought broth, whether in a carton or cube form, works perfectly. Just make sure it’s low-sodium if you prefer more control over the saltiness of your dish. If using cubes, dissolve them in water according to package instructions before heating them.
How Can I Make This Risotto Vegan?
For a vegan version, swap the chicken broth for vegetable broth and replace the butter and Parmesan cheese with dairy-free alternatives. Nutritional yeast can be a great cheese substitute to add a cheesy flavor without the dairy!
Can I Prepare the Risotto in Advance?
You can prepare the risotto ahead of time! Cook it until it’s al dente, then let it cool completely and store it in an airtight container in the fridge for up to 2 days. When ready to serve, reheat it gently on the stove with a splash of broth to bring it back to creaminess.
What Type of Shrimp Should I Use for This Dish?
Large, peeled, and deveined shrimp work best for this recipe. You can use fresh or frozen shrimp—just make sure to thaw frozen shrimp completely in the fridge before cooking for the best texture. If using smaller shrimp, adjust the cooking time as they may cook more quickly!
