This recipe for Easy Lemon Shrimp Risotto is a delicious one-pot meal that’s simple to whip up after a hard day’s work.
Ready in around 30 or so minutes there is no need to save this dish for the weekend or special occasions
Making risotto doesn’t have to involve ages of stirring over the stove, and this easy recipe proves it! So if you love risotto, but hate making it, this version just may change your life!
I’m a huge fan of risotto. There’s just something about the comforting, creamy dish that just makes my mouth water. Serve with my Perfect Garlic Bread for a weeknight feast!
If you think this risotto is easy, why not try my Easy Mushroom & Bacon Risotto for another twist on the classic dish.
Table of Contents
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Why This Recipe Works
- Fresh shrimp cooks quickly and results in a decadent rice dish that will please even the fussiest eaters.
- The white wine adds acidity and balances the richness of the dish perfectly.
- Using fresh lemons adds a beautifully bright taste to the risotto that just can’t be beat!
Shrimp Buying Guide
There are a lot of choices when buying shrimp. Here’s some guidance for making the best purchase.
- Fresh isn’t as fresh as you think. Just because shrimp is displayed raw doesn’t mean it’s freshly caught. Only a small percentage (about 10%) sold in the US comes from the US. The rest is imported so chances are it’s has been previously frozen. Be sure to ask at the counter and don’t buy defrosted.
- When buying frozen, choose individually quick-frozen shrimp, as you can thaw exactly what you need. For detailed information on this topic, see my post on how to thaw frozen shrimp
- Buy untreated shrimp. Some manufacturers chemically treat frozen shrimp so check the ingredients on the bag and make sure “Shrimp” is the only ingredient listed.
Ingredient Notes
- Shrimp: I used fresh shrimp for this recipe, however, you can use frozen shrimp (make sure it’s properly defrosted before use). See tips above.
- Shallots: Shallots are a great choice for this dish because they have a more subtle flavor than onion. If you don’t have shallots you can use half an onion in their place.
- Rice: It is important to use a high starch rice for risotto, something like arborio or Carnaroli rice.
- Lemon: I use fresh lemon in my risotto, nothing beats fresh lemon juice and zest. If you don’t have fresh lemon you can use bottle lemon juice, just be aware the flavor won’t be quite as bright.
How To Make Easy Lemon Shrimp Risotto
- Saute the shallot and garlic in butter
- Add the rice and let it toast for a minute. Pour in the wine.
- Bring to a boil, then reduce until the rice has soaked up the liquid.
- Add the stock, lemon juice and lemon zest.
- Cook until the rice is just underdone.
- Add the shrimp, broccoli, peas and remaining butter.
- Cook for a further 5 minutes. Season to taste.
- Top off with chopped parsley and parmesan cheese.
- Serve and enjoy!
No Stir Risotto Method For Easy Lemon Shrimp Risotto!
For me, the best part of this dish is it doesn’t require you to stir the entire time you are cooking. I add the stock all at once, covering it and letting it cook on low heat until tender. The higher starch rice keeps the traditional creamy texture you expect from risotto (minus the aching arm).
Erren’s Top Tips
- I’ve made this risotto with broccoli and peas, but you can make it with any vegetables you like.
- Cooking times for different brands of rice may vary so check your package instructions and adjust the cooking time accordingly.
- To use pre-cooked frozen shrimp, defrost thoroughly and add them at the end with the vegetables.
- Use freshly squeezed lemon juice for the best possible flavor. Bottled lemon juice often tastes bitter.
- Don’t have wine? Dry vermouth is a great substitute. It will keep in your fridge well and is more affordable than white wine.
Storing Instructions ❄
- In The Fridge: You can store Easy Lemon Shrimp Risotto in an airtight container in the fridge for up to three days. Reheat on the stove.
- Freezing: Risotto doesn’t freeze well so I do not recommend freezing this dish.
Other Great Risotto Dishes
FAQs
What side goes with seafood risotto?
I think a simple side salad or bread goes perfectly with a seafood risotto.
Is risotto a main dish?
Risotto is great served as a main dish but equally it will compliment many main dishes as a side.
Did you make this?
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Let’s Make Easy Lemon Shrimp Risotto
A wonderfully simple yet decadent dish, perfect for weeknight meals. Packed full of shrimp with garlic, lemon and finished off with parmesan cheese.
Prep10 minutes
Cook18 minutes
Total28 minutes
Serves: 6
Ingredients
- 4 Tablespoons butter
- 2 small shallots peeled and finely chopped
- 2 cloves of garlic finely chopped
- 2 cups risotto rice
- 1 cup dry white wine
- 4 cups chicken stock
- ½ the zest of one lemon
- 2 tablespoons lemon juice
- 6 ounces broccoli florets
- 8 ounces raw peeled shrimp seasoned with salt and pepper
- ½ cup frozen peas
- a handful of flat-leaf parsley chopped
- ¼ cup grated Parmesan or Romano cheese plus more for serving
- salt and freshly ground pepper to taste
Instructions
- In a large pan, saute the shallots 2 tablespoons of butter until they are cooked and soft but not browned.
- Add the garlic and cook for another minute.
- Add all the rice and stir it around with the other ingredients to toast the grains thoroughly without browning.
- Raise the heat to high, add the wine and reduce it until nearly all of the liquid is absorbed into the rice.
- Stir in the stock, lemon zest, and lemon juice. reduce the heat, stir and leave to cook covered 15-18 until the rice is just undercooked (Checking after about 15 minutes to make sure no additional stock is needed. If the risotto looks dry, add some of the remaining stock).
- Add the shrimp, broccoli, and peas. Cook 5 minutes.
- Add the chopped parsley, the remaining butter, and grated cheese. Mix together and season to taste before serving.
Tips + Notes
- I’ve made this risotto with broccoli and peas, but you can make it with any vegetables you like.
- Cooking times for different brands of rice may vary so check your package instructions and adjust the cooking time accordingly.
- To use pre-cooked frozen shrimp, defrost thoroughly and add them at the end with the vegetables.
- Use freshly squeezed lemon juice for the best possible flavor. Bottled lemon juice often tastes bitter.
- Don’t have wine? Dry vermouth is a great substitute. It will keep in your fridge well and is more affordable than white wine.
Nutrition Information:
Calories: 479kcal (24%)| Carbohydrates: 65g (22%)| Protein: 19g (38%)| Fat: 11g (17%)| Saturated Fat: 6g (38%)| Cholesterol: 123mg (41%)| Sodium: 666mg (29%)| Potassium: 424mg (12%)| Fiber: 3g (13%)| Sugar: 4g (4%)| Vitamin A: 540IU (11%)| Vitamin C: 34.9mg (42%)| Calcium: 135mg (14%)| Iron: 4.6mg (26%)
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Anne Price says
Delicious, filling, easy to make. I’ve always been afraid to make risotto before this recipe.
Erren's Kitchen says
I’m so pleased you like it, yes risotto can be a bit daunting 🙂
Susannah // Feast + West says
Mmm — risotto. Takes me back to an Italian vacation from my past. I love that yours is so bright and lemony and made in just one pot! I am definitely going to check out those other risotto recipes next time I’m hankering for it.
Erren says
Thanks so much, Susannah! Enjoy!
kudoskookies3 says
This is one beautiful looking bowl of risotto. Very creamy and comforting!
Erren says
Thank you ?
The Little Epicurean says
I love quick and easy meals. I remember the first time I made risotto in college… it was a disaster. Looking forward to trying your easier version!
Erren says
I can relate! Many risotto nightmares in my time! ? thus recipe is so easy though!
Katerina @ Diethood says
What a wonderful risotto!!
Erren says
Thanks Katerina! Hope you like it!
Patricia @ Grab a Plate says
Ooo! A beautiful risotto that doesn’t take a lot of arm power?! Sign me up! This looks so great!
Erren says
Thanks, Patricia! It really is simple to make!
Krista says
This looks delicious! I need to make this asap!
thespeckledpalate says
This risotto looks SO comforting and perfect for a rainy day like today. Nothing says comfort like creamy, cheesy risotto!
amyengberson says
I’m always nervous to serve a risotto dish on weeknights because it takes too much time. This dish looks doable and delicious!