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    Lemon-Infused Shrimp Risotto

    clock-icon45 minutes
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    Pixicook editorial team

    A creamy and zesty risotto that perfectly blends the flavors of shrimp, lemon, and fresh herbs.

    Ingredients for Lemon-Infused Shrimp Risotto

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Large Shrimp, Peeled, deveined, tails removed, shells reserved

    0 lb

    Substitute chevron-down

    Kosher Salt

    to taste

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    Vegetable Oil

    teaspoons

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    Water

    cups

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    Black Peppercorns, Whole

    each

    Substitute chevron-down

    Bay Leaf

    each

    Substitute chevron-down

    Unsalted Butter, Divided

    tablespoons

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    Medium Onion, Finely chopped

    each

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    Fennel Bulb, Cored and finely chopped

    each

    Substitute chevron-down

    Baking Soda

    teaspoons

    Substitute chevron-down

    Garlic Clove, Minced

    each

    Substitute chevron-down

    Arborio Rice

    cups

    Substitute chevron-down

    Dry White Wine

    cups

    Substitute chevron-down

    Grated Parmesan Cheese, Plus extra for serving

    cups

    Substitute chevron-down

    Chives, Minced

    tablespoons

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    Lemon Zest, Grated

    teaspoons

    Substitute chevron-down

    Lemon Juice

    teaspoons

    Substitute chevron-down

    Lemon Wedges

    to serve

    Substitute chevron-down

    How to Make Lemon-Infused Shrimp Risotto

    1. Prepare the Shrimp

    Prepare the shrimp by cutting each one into three pieces. Toss with a pinch of salt (1/4 tsp) and set aside.

    2. Create Shrimp Stock

    In a large saucepan, heat the oil over high heat until it begins to shimmer, then add the shrimp shells. Stir frequently and cook until the shells start to brown in spots, about 2-4 minutes. Pour in the water and add the peppercorns, bay leaf, and another 1/2 tsp of salt. Bring the mixture to a boil, then lower the heat and let it gently simmer for 5 minutes to create a flavorful stock.

    3. Strain the Stock

    Strain the stock through a fine-mesh sieve into a bowl, pressing the shells to extract flavor. Discard the solids.

    4. Cook the Vegetables

    Using the same saucepan, melt 1 tbsp of butter over medium heat. Add the onion, fennel, baking soda, and a further 1/4 tsp of salt. Cook, stirring, until the vegetables are tender but not browned, about 6-7 minutes.

    5. Toast the Rice

    Add the minced garlic and cook for about 30 seconds until aromatic. Then, stir in the rice, continuing to cook for about 3 minutes until the grains are translucent around the edges.

    6. Deglaze with Wine

    Pour in the wine and stir constantly until it is fully absorbed, about 2-3 minutes.

    7. Simmer the Rice

    Add 2 cups of the prepared stock, reduce the heat to medium-low, cover, and let the rice simmer. After about 16-18 minutes, the rice should be al dente and most of the liquid absorbed. Stir twice throughout this process.

    8. Finish the Risotto

    Introduce another 1/2 cup of stock, and continue stirring gently until the risotto becomes creamy, roughly 3 minutes.

    9. Add Shrimp and Cheese

    Mix in the Parmesan cheese and the seasoned shrimp. Cover the saucepan and let it rest for 5 minutes off the heat.

    10. Incorporate Final Ingredients

    Finish by folding in the chives, lemon zest, lemon juice, and the remaining 1 tbsp of butter. Adjust seasoning with salt and pepper. You can add more stock if you prefer a looser consistency.

    11. Serve

    Serve the risotto warm with lemon wedges and extra Parmesan on the side.


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