This Lemon Garlic Shrimp Risotto has been a centerpiece at many of my dinners for years — light enough for a weeknight yet elegant enough for guests. I first developed this combination one spring when I wanted the comfort of a creamy risotto but with a cleaner, brighter finish. The citrus lifts the starchiness of the rice, the garlic and butter coat each grain, and the shrimp give the dish an indulgent, protein-rich finish that never feels heavy.

I discovered that a few small technique adjustments — especially keeping the broth barely simmering and stirring gently but consistently — turned risotto from a fussy chore into a soothing, rhythmic cooking moment. The first time I served this to friends, no one believed it was made from simple pantry staples. Now it’s become our celebratory go-to: lemony, garlicky, and perfectly al dente every time.

Ingredients

• Shrimp (1 pound, 31–40 per lb): Large, peeled and deveined shrimp are ideal; they remain tender and provide a meaty bite. I buy previously frozen, wild-caught shrimp from brands like Sea Best or Kirkland and thaw under cold running water.
• Broth (4 cups): Use good-quality low-sodium chicken or vegetable stock — it’s the liquid backbone, so brands like Swanson or homemade stock make a difference.
• Butter (4 tablespoons, divided): Real butter adds silkiness; reserve half for finishing. Unsalted allows you to control seasoning more precisely.
• Onion or shallot (1/2 medium onion or 1 large shallot): Finely chopped for a subtle sweet base; shallot gives a milder, more refined flavor.
• Arborio rice (1 cup): Short-grain rice that releases starch for the creamy texture. Look for Riso Gallo or Lundberg brands.
• Dry white wine (1/2 cup): A splash of acid to deglaze and add complexity; use Pinot Grigio or Sauvignon Blanc.
• Lemon (juice and zest from 1 lemon + 1 tbsp juice): Fresh zest provides aroma; juice adds brightness — don’t use bottled lemon for this step.
• Parmesan (1/2 cup, freshly grated): Freshly grated Parmigiano-Reggiano adds umami and salt — pre-grated powders won’t melt as smoothly.
• Garlic (4–5 cloves): Minced finely so it browns quickly without burning and infuses the butter for the shrimp.
• Crushed red pepper flakes (1/4 tsp): Optional, for a subtle heat that lifts the citrus and garlic flavors.
• Fresh parsley (1 tbsp): Chopped, for brightness and color when serving.
• Salt & pepper: Season to taste; use kosher salt and freshly cracked black pepper for best control.

Instructions

Prep the Shrimp: Thaw under cool running water if frozen; peel and devein, remove tails if you prefer. Pat the shrimp dry with paper towels so they sear instead of steaming — season lightly with salt and pepper. Doing this first keeps the final assembly quick and seamless. Warm the Broth: Pour 4 cups of stock into a medium saucepan and bring to a near-boil, then immediately reduce to the lowest heat setting to keep it hot but not boiling. Hot stock integrates faster and keeps the cooking temperature steady during the risotto build. Sauté the Aromatics: In a heavy Dutch oven or wide, deep skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion or shallot and cook slowly until translucent, about 5–7 minutes; do not brown — slow sweat releases sweetness that balances the lemon. Toast the Rice: Add the arborio and stir constantly for 2–3 minutes until each grain becomes glossy. Toasting helps the grain hold structure and jump-starts starch release for creaminess. Deglaze with Wine: Pour in 1/2 cup dry white wine and stir until the rice has absorbed it entirely; the alcohol should cook off, leaving a bright acidity that layers flavor. Build the Risotto: Add the hot broth one ladle at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding the next ladle. Maintain a gentle simmer — if it bubbles aggressively, reduce heat. This gradual addition, about 25–30 minutes total, releases starch slowly and creates a creamy texture while keeping the core of each grain slightly firm. Finish and Rest: When the rice is al dente — tender with a slight bite — turn off the heat. Stir in the remaining 2 tablespoons butter, lemon juice, lemon zest, and the grated parmesan until glossy. Cover and let rest for 2 minutes; the carryover heat will marry the flavors. Cook the Shrimp: In a separate skillet, melt remaining butter over medium-high heat. Add the minced garlic and red pepper flakes, then the shrimp in a single layer. Cook 2 minutes per side until pink and opaque; don’t overcook or they become rubbery. Finish with a squeeze of lemon. Plate and Serve: Spoon risotto into warm bowls, top with shrimp, sprinkle chopped parsley, and add extra lemon wedges. Season to taste with salt and pepper and enjoy immediately for best texture.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, reheat gently on the stove with a splash of broth or water over low heat, stirring slowly until creamy; microwave tends to dry it out. If you plan to freeze, omit the shrimp: cool risotto completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw in the fridge overnight and refresh on the stovetop with a little butter and hot stock.

Ingredient Substitutions

If you don’t have arborio, carnaroli is a perfect substitute for even silkier results; short-grain sushi rice is a last-resort option but will be less creamy. For a dairy-free version, swap butter for olive oil and omit parmesan or use a dairy-free grated alternative — expect a less glossy finish. If you prefer a meatier profile, replace shrimp with seared scallops or shredded rotisserie chicken; reduce citrus slightly when using chicken to keep balance.

Serving Suggestions

Serve with a crisp green salad dressed in a lemon vinaigrette or roasted asparagus to echo the citrus notes. A light, unoaked white wine such as Pinot Grigio or a dry Vermentino pairs beautifully. Garnish with additional grated parmesan, a drizzle of good extra-virgin olive oil, and a few lemon zest curls for an elegant finish — serve on warmed plates to maintain temperature.

Cultural Background

Risotto originates from northern Italy, particularly Lombardy and Piedmont, where short-grain rice was cultivated in the wet plains. Traditionally cooked slowly with stock and stirred to coax out starches, risotto is a technique-driven comfort food. Adding seafood like shrimp is common in coastal regions, merging the creamy inland grain tradition with fresh maritime ingredients for a balanced, regionally inspired meal.

Seasonal Adaptations

Spring: Stir in peas and asparagus tips in the last 3 minutes of cooking for freshness. Summer: Add chopped heirloom tomatoes and basil as a bright finish. Fall & Winter: Swap lemon for a touch of white pepper and incorporate roasted mushrooms for an earthier profile. Adjust the lemon quantity to match seasonal produce so it complements, not overpowers, the dish.

Meal Prep Tips

For make-ahead service, cook the risotto until it’s nearly al dente, cool quickly, and refrigerate in a shallow container. When ready to eat, warm it over low heat with a ladle of hot stock, finish with butter and parmesan, and sauté shrimp separately so everything is hot and perfectly textured at plating. Portion into individual containers for single-serving reheats during the week.

This dish is all about balance and timing — a little patience yields a bowl that feels luxurious yet approachable. Try it once and you’ll find small tweaks that make it your signature, whether it becomes a solo comfort meal or your next dinner-party showstopper.