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lemon shrimp risotto

Lemon shrimp risotto

The Saporito
Lemon shrimp risotto is the turmeric and parsley brightness, the shrimp tenderness, the paprika piquancy, the wine, and lemon freshness
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dinner, Lunch
Cuisine Italian
Servings 8
Calories 243 kcal


  • 11 oz (300g) shrimp (frozen)
  • 3 small onions or 1 large
  • 2 cups (350g rice) Carnaroli or Arborio
  • 1 tsp turmeric
  • salt and pepper
  • a pinch of dry ground paprika (if you like smoked paprika, add it - it will be even tastier)
  • grated zest and juice of half a large lemon
  • 1 Tbsp chopped parsley
  • ½ glass white wine
  • 1 ½ Tbsp (20g) butter
  • 2 Tbsp olive oil


  • Chop the onion and fry it slightly in 2 Tbsp olive oil
  • Add shrimp to the onion (no need to defrost them beforehand, add them to the pan immediately). Cook for 5 minutes on medium heat
  • Add rice, stir and cook for 3 minutes
  • Add lemon juice and wine here. Cook over medium heat, stirring occasionally, until the wine evaporates
  • Pour water over everything so that it only covers the rice (cook, stirring occasionally, until the rice is ready, add more water if necessary)
  • When the rice is ready, add grated lemon zest, turmeric, paprika, salt, pepper, parsley and butter
  • Mix everything well and remove from heat.