There are some meals that just feel special. This Shrimp Risotto with Lemon and Onions is one of them. It’s an elegant and comforting dish that looks and tastes like something you’d get at a high-end restaurant, but it’s surprisingly easy to make at home. The risotto is incredibly creamy and rich, with tender shrimp, and the bright, zesty notes of lemon and savory onions bring it all together. It’s a true Italian classic that you’ll love to make for a date night or a cozy dinner in.
Why I Love This Recipe
I’ve always been intimidated by risotto. It has a reputation for being fussy, but this recipe proves that it doesn’t have to be. The secret is simply patience and a little bit of stirring. What I love most about this dish is the way the flavors build. The onions are slowly sautéed, the rice is toasted, and then the broth is added gradually, allowing the rice to release its starch and become incredibly creamy. The shrimp cook in the last few minutes, so they stay tender and aren’t overcooked. The fresh lemon zest at the end is what truly elevates this dish, adding a bright, citrusy lift that makes every spoonful absolutely perfect.
Ingredients
(Serves 2)
- 1 cup arborio rice
- 1/2 onion, finely diced
- 500ml chicken or vegetable broth
- 200g shrimp, peeled and deveined
- Zest of 1 lemon
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
Swaps and Notes
- Broth: I recommend using a good quality chicken or vegetable broth, warmed, to add to the risotto. This will give you a richer flavor than water.
- Shrimp: Fresh or frozen shrimp both work great here. If you’re using frozen, be sure to thaw and pat them dry before adding them to the dish. You can also add other seafood like scallops or mussels.
- Cheese: Freshly grated Parmesan cheese is key for the best flavor and texture. Pre-grated cheese can make the risotto grainy.
- Add-ins: For an extra touch, you could add a splash of white wine to the onions before adding the rice. A handful of fresh spinach or asparagus would also be a lovely addition.
Step-by-Step Instructions
- Prep the Broth and Aromatics: Warm your broth in a separate pot and keep it at a gentle simmer. In a large pot or deep skillet, heat the olive oil over medium heat. Add the finely diced onion and sauté for about 5 minutes, until it’s soft and translucent.
- Toast the Rice: Add the arborio rice to the skillet with the onions. Stir constantly for 2-3 minutes, until the rice is lightly toasted and the edges are translucent. This step is important as it helps the grains absorb the liquid without getting mushy.
- Add Broth Gradually: Add one ladleful of the warm broth to the rice mixture. Stir constantly until the broth is almost completely absorbed. Continue this process, adding one ladleful of broth at a time and stirring constantly, for about 15-20 minutes, or until the rice is al dente (tender with a slight bite).
- Add the Shrimp: In the last 5 minutes of cooking, add the shrimp to the risotto. Stir them in and let them cook until they are pink and opaque.
- Finish the Risotto: Remove the risotto from the heat. Stir in the freshly grated Parmesan cheese and the lemon zest. Season with salt and black pepper to taste.
- Serve: Serve the risotto immediately in a bowl, with a little extra lemon zest or Parmesan cheese for garnish. Enjoy!
Tips for Success
- Use Warm Broth: Adding warm broth to the risotto prevents the temperature of the rice from dropping, which allows for a consistent cooking process.
- Stir, Stir, Stir: Constant stirring is what gives risotto its signature creamy texture. It helps the rice release its starch evenly.
- Don’t Overcook the Shrimp: Shrimp cook very quickly, so add them at the very end to prevent them from becoming tough and rubbery.
Serving Suggestions and Pairings
This creamy shrimp risotto is a meal in itself. It’s rich and satisfying, but you could serve it with a light, crisp green salad on the side to balance the meal. A glass of crisp white wine, like a Sauvignon Blanc or a Pinot Grigio, would be a perfect complement to the delicate flavors of the shrimp and lemon.
Nutritional Information (per serving)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 550 kcal
- Protein: Approx. 30g
- Fat: Approx. 15g
- Carbohydrates: Approx. 70g
Storage and Leftover Tips
Risotto is a dish that is best served fresh. The texture and creaminess will change as it cools and sits. If you do have leftovers, you can store them in an airtight container in the refrigerator for up to a day. To reheat, you may need to add a splash of broth or water to help bring back some of the creaminess.
More Recipes You Will Love
If you love a good, hearty meal, you’ll love these other recipes from my kitchen:
- For another flavorful chicken and rice dish, this Mexican Chicken and Rice Casserole is a lifesaver.
- For a cozy, hearty bowl of southern comfort, you have to try my Cajun Chicken and Sausage Gumbo.
- These Easy Cheese-Stuffed Chicken Wontons are a guaranteed hit.
- If you’re feeding a crowd, these Chicken Enchiladas are always a great option.
- And for a simple, lazy Sunday dinner, these Easy Turkey Wings are a fantastic choice.
Final Thoughts
This Shrimp Risotto with Lemon and Onions is proof that a little bit of patience in the kitchen can result in something truly magical. It’s an easy, elegant, and utterly delicious meal that’s perfect for any occasion.
I hope you give this recipe a try and enjoy the process of making it. Let me know in the comments if you added any fun twists! Happy cooking!
Easy and Elegant Shrimp Risotto: A 30-Minute Meal
Ingredients
- 1 cup arborio rice
- 2 cups chicken or vegetable broth
- 1/2 lb shrimp, peeled and deveined
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a saucepan, heat the broth over low heat and keep it warm.
- In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and cook until translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
- Pour in the white wine and stir until it is mostly absorbed.
- Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more.
- After about 15-20 minutes, when the rice is creamy and al dente, add the shrimp and cook until they are pink and cooked through, about 3-4 minutes.
- Stir in the lemon juice, lemon zest, and Parmesan cheese. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley.
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