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Lemon Herb Shrimp Risotto
85% authentic · Italian-inspired
A brighter, more aromatic version of shrimp risotto, infused with fresh lemon and a medley of herbs, offering a zesty twist on the classic.
Ingredients
- Arborio rice300g
- Shrimp300g
- Chicken broth1.2 liters
- Dry white wine150ml
- Shallots2
- Garlic2 cloves
- Parmesan cheese70g
- Butter40g
- Olive oil2 tbsp
- Lemon1 (zest and juice)
- Fresh herbs (parsley, dill, chives)3 tbsp, chopped
- Saltto taste
- Black pepperto taste
Steps
- 1
Warm the chicken broth and keep it simmering.
- 2
Prepare shrimp: peel, devein, season with salt and pepper.
- 3
Finely chop shallots and mince garlic.
- 4
Heat olive oil in a pan over medium heat. Sauté shallots until soft (3-4 mins), then add garlic and cook for 1 minute.
- 5
Add Arborio rice, toast for 1-2 minutes until translucent at the edges.
- 6
Pour in white wine, stir until absorbed.
- 7
Add broth one ladleful at a time, stirring until absorbed. Continue for about 15 minutes.
- 8
Add shrimp, cook until pink and rice is al dente (5-7 mins).
- 9
Remove from heat. Stir in Parmesan, butter, lemon zest, lemon juice, and fresh herbs. Season with salt and pepper.
- 10
Rest for a minute, then serve.
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