Italian lemon shrimp risotto is so creamy and flavorful with a light hint of wine. This restaurant-worthy dish is so easy to make at home
This Italian lemon shrimp risotto is one of my all-time favorite recipes. It is an elegant yet simple dish that is perfect for both weeknight family dinners and special occasions.
Lemons are a fantastic accompaniment to the shrimp. They add a fresh and tangy flavor with a zesty twist, making the dish elegant and absolutely delicious.
Here is my go-to recipe for Italian lemon shrimp risotto. Trust me, it’s much easier to make than you might think!
If you want to make a truly traditional Italian risotto, don’t be in a rush! Let the dish take its time: short-grain rice should cook slowly in a broth or water until it becomes creamy and tender. So forget about the instant pot – it is not suitable for this recipe at all. You’ll need a large pan or skillet, the right kind of rice, and approximately 30 minutes of cooking time.
Turmeric powder is optional but it adds a very beautiful yellow “lemony” color, while absolutely not affecting the flavor. Add it, you won’t regret it.
Top the dish with some freshly grated Parmesan cheese to complete the rich flavor.
Useful tips
Here are some tips and tricks for making the perfect risotto every time:
- Use short-grain rice. Italian Arborio (or Carnaroli) rice is perfect for this recipe. It’s high in starch, which is the key to a creamy risotto.
- Heat the water or broth before adding it to the rice. If you add cold liquid to the rice, it will slow down the cooking process and the lemon shrimp risotto will cook unevenly.
- Add the water or broth gradually. Adding the liquid all at once will result in a “soupy” risotto. Add one cup at a time, stir, and wait for the rice to absorb the liquid before adding the next.
- Don’t forget to stir constantly. Of course, you do not need to stand over the pan all the time, just stir it from time to time – this is the key to a delicious risotto.
- You can add leeks instead of onions. Both the white and green parts will do.
- No need to thaw the shrimp before cooking. Just give them a quick rinse under running cold water. They will thaw during cooking and release an extremely fragrant “juice”. This will make the lemon shrimp risotto even more flavorful!
What else can I add to this recipe?
Not only is this lemon shrimp risotto delicious and satisfying, but it’s also incredibly versatile and can be customized to suit any taste preferences. Here are some interesting additions:
- ½ cup peas (fresh or frozen). Boil them and add them to the rice at the end.
- Asparagus. Blanch asparagus spears and add them to the rice during the last 5 minutes of cooking.
- Sliced mushrooms. Sauté them together with the onion.
- Half the bell pepper (diced). Add ¼ red bell pepper and ¼ green pepper to make the dish more colorful.
- 2 cups baby spinach leaves. Add them during the last few minutes of cooking.
Ingredients
- 300g (11 oz) frozen shrimp peeled and deveined
- 1 large onion (finely chopped)
- 350g (1¾ cups) Carnaroli or Arborio rice
- 1tsp turmeric powder
- salt and pepper to taste
- a pinch of dry ground paprika
- 1Tbsp grated zest
- ¼ cup freshly squeezed lemon juice
- 1Tbsp finely chopped parsley
- ½ cup dry white wine
- 20g (1½Tbsp) unsalted butter
- 2Tbsp olive oil
- 4-5 cups of water or vegetable broth (you may need a little more)
How to make Italian lemon shrimp risotto
Chop the onion and sauté it in 2Tbsp olive oil until softened
Add the shrimp to the onion (no need to thaw them before cooking, add them straight from the freezer to the pan). Cook them for 5 minutes over medium heat
Add rice, stir, and cook for 3 minutes until it’s slightly toasted
Pour the lemon juice and wine. Cook over medium heat, stirring occasionally, until the wine is evaporated
Add the broth or water (one cup at a time) stirring constantly and allowing each addition to be fully absorbed before adding the next. Continue this process until the rice is cooked through and the risotto is creamy, about 20-25 minutes.
When the rice is ready, stir in the grated lemon zest, turmeric powder, paprika, salt, pepper, parsley, and butter
Stir and remove from the heat. Bon Appetit!
How to serve it
This lemon shrimp risotto is a complete meal in itself. If you want to fully immerse yourself in the Italian atmosphere and enjoy this dish to the fullest, serve it with a glass of chilled white wine.
Alternatively, you can also serve it as a side dish. Pair it with a light vegetable salad or some roasted vegetables. For instance, it goes very well with our baked asparagus, which is simply delicious!
FAQ
Any risotto is best enjoyed right away. Garnish it with grated Parmesan cheese and serve. However, if you have prepared a large portion, you can store the leftovers in the fridge in an airtight container for up to 2 days. The rice will thicken a bit, that’s why add some broth or water to make it creamy and reheat it on the stovetop.
I don’t recommend making it in advance. The rice will absorb the liquid and will lose its creamy texture.
Unfortunately, no. The texture will change and the rice will become hard.
If you enjoy Italian rice dishes, why not give our purple risotto a try. So original and unusual, it will not leave anyone indifferent.
Treat yourself to a burst of flavor with this Italian lemon shrimp risotto. So creamy and full of fresh bright flavors, it’s elegant comfort food at its best.
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Italian lemon shrimp risotto recipe
Ingredients
- 300 g (11oz) frozen shrimp peeled and deveined
- 1 large onion finely chopped
- 350 g (1¾ cups) uncooked rice Carnaroli or Arborio
- 1 tsp turmeric powder
- salt and pepper to taste
- a pinch of dry ground paprika
- 1 Tbsp grated lemon zest
- ¼ cup freshly squeezed lemon juice
- 1 Tbsp finely chopped parsley
- ½ cup dry white wine
- 1 ½ Tbsp (20g) unsalted butter
- 2 Tbsp olive oil
- 4-5 cups water or vegetable broth (you may need a little more)
Instructions
- Chop the onion and sauté it in 2Tbsp olive oil until softened
- Add the shrimp to the onion (no need to thaw them before cooking, add them straight from the freezer to the pan). Cook them for 5 minutes over medium heat
- Add rice, stir, and cook for 3 minutes until it’s slightly toasted
- Pour the lemon juice and wine. Cook over medium heat, stirring occasionally, until the wine is evaporated
- Add the broth or water (one cup at a time) stirring constantly and allowing each addition to be fully absorbed before adding the next. Continue this process until the rice is cooked through and the risotto is creamy, about 20-25 minutes.
- When the rice is ready, stir in the grated lemon zest, turmeric powder, paprika, salt, pepper, parsley, and butter
- Stir and remove from the heat
It’s a good recipe. Quite tasty. The only issue is that shrimp were over cooked. Next time, I would add the pre-cooked shrimp at the end. Also, it would be nice if you included a nutrition chart.
Dear Cooker, thank you for your feedback! I’m glad to hear you enjoyed the recipe. I appreciate your suggestion regarding the shrimp. Including a nutrition chart is a great idea too, and I plan on adding one to future recipes for more helpful information. Thanks again for your valuable input!