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Lemon shrimp risotto
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📋Lemon Shrimp Risotto

Lemon shrimp risotto is a delicate sophisticated dish you can serve at a special dinner party. Its lemony flavor combined with the sweetness of the shrimps makes this dish the perfect light entry for a seafood dinner or a main for a formal luncheon. This is a traditional risotto recipe, no shortcuts!
Course Rice
Cuisine Italian
Diet Gluten Free
Keyword lemon prawn risotto, lemon shrimp risotto, risotto with lemon and seafood
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 people
Calories 430kcal

Ingredients

Vegetable stock

Instructions

Make the vegetable stock

  • In a small saucepan, simmer for 20 minutes 1 carrot, 1 celery stalk, and 1 onion with a tablespoon of salt.
    6 cup fresh water, 1 carrots, 1 stalks of celery, 1 onion, 1 tablespoon sea coarser salt
  • Filter the vegetable stock and keep it warm next to the pan where you are making the risotto

Toast and deglaze the rice

  • In a saucepan, stir fry the chopped shallot with butter
    1 shallots, 3 tablespoon butter
  • Once the shallot becomes transparent, add the rice and toast it
    1 lb Carnaroli rice
  • Deglaze the rice with a cup of dry white wine and stir
    1 cup dry white wine
  • Once the wine evaporates add the lemon juice and stir
    1 Lemon and lemon zest

Cook the rice

  • Check the cooking time required on the rice package
  • Add a ladle of vegetable stock (start counting the time)
  • Stir until the stock is absorbed by the rice
  • Continue to add the stock one ladle at a time
  • Taste the rice regularly

Add the shrimps

  • 3 minutes before the rice is done add the raw shrimps and stir
    10 oz jumbo shrimps
  • Add lemon zest and black pepper and stir
    1 Lemon and lemon zest
  • When the rice is done remove it from the stove and add 1 tablespoon of butter
    1 tablespoon butter
  • Cover and let it rest for 5 minutes until the butter melts
  • Place on a serving dish and serve immediately with some black pepper
    black pepper

Video

Notes

  • Only use good quality rice for risotto, do not use basmati or sushi rice
  • Do not use chicken or beef stock. I have seen many recipes using chicken stock. I wouldn't do that as the flavor of the chicken is redundant and overwhelming in such a delicate risotto.
  • DO NOT ADD CHEESE, it is totally unnecessary and the flavor is too strong for the shrimps. You want to taste the freshness of the shrimps, not the cheese.
  • Do not use cooked shrimps. Overcooked seafood is tough, dry, and has no flavor.
  • Add shrimps only at the last 2 to 3 minutes of cooking time.

Nutrition

Calories: 430kcal | Carbohydrates: 66g | Protein: 15g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1305mg | Potassium: 313mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1939IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 4mg