Summer Lemon and Shrimp Risotto is a delightful dish that captures the essence of Mediterranean cuisine, offering a refreshing flavor profile perfect for warm weather dining.
Ingredients
Scale:
1 ½ cups Arborio rice
4 cups low-sodium chicken or vegetable broth
1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil (extra virgin preferred)
1 tablespoon unsalted butter
1 cup fresh shrimp, peeled and deveined
Zest of 1 lemon
Juice of 1 lemon
⅓ cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
In a medium saucepan, heat the chicken or vegetable broth over low heat.
In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes.
Add the Arborio rice to the skillet, stirring to coat with oil and butter. Toast the rice for about 2-3 minutes.
Pour in the dry white wine, stirring continuously until mostly evaporated, about 3-4 minutes.
Begin adding the warm broth to the rice, one ladle at a time, stirring frequently for about 18-20 minutes.
When the rice is nearly done, add the fresh shrimp, lemon zest, and lemon juice. Cook for another 5 minutes until the shrimp is pink.
Remove from heat and stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper.
Serve immediately, garnished with chopped fresh parsley.
