This Lemon Garlic Shrimp Risotto is one of those dishes that turned a simple weeknight into a small celebration at our kitchen table. I first developed this version during a late-spring dinner when the market had the most fragrant lemons and the shrimp looked impossibly fresh. The contrast between the lush, creamy rice and the bright, zesty lemon with the pop of garlic became an instant family favorite. It is comforting without being heavy, and the shrimp add a sweet, briny finish that makes each bite sing.

I love this preparation because it balances technique with approachability. The risotto requires attention and patience while you ladle the warm broth slowly into the rice, but it rewards you with a velvet texture that no quick-stir method can match. Cooking the shrimp separately and finishing them in butter, garlic, and a pinch of red pepper keeps them tender and exactly the right texture. Whenever I make this, it fills the house with citrusy aroma that prompts everyone to pull up a chair almost instantly.

Ingredients

• Shrimp (1 pound): Use raw shrimp sized 31-40 per pound for tenderness. If frozen, thaw under cold running water, peel, devein, and remove tails. Fresh, wild-caught or sustainably farmed shrimp both work.
• Broth (4 cups): Chicken or vegetable broth gives savory depth. Choose a low-sodium brand so you can control salt, or use homemade stock if you have it on hand.
• Butter (4 tablespoons total): Split the butter: 2 tablespoons for cooking the rice base and 2 for sautéing the shrimp to create a glossy finish.
• Onion or shallot (1/2 medium onion or 1 large shallot): Finely chopped to melt into the rice and release sweetness. Shallot yields a subtler onion flavor.
• Arborio rice (1 cup): Short-grain rice that releases starch and creates the classic creamy texture. Do not rinse the rice; the surface starch helps the final result.
• Dry white wine (1/2 cup): Adds acidity and complexity; Sauvignon Blanc or Pinot Grigio are reliable choices.
• Lemon (juice + zest): Juice of 1 tablespoon plus zest from 1 lemon for bright acidity. Keep extra lemon wedges for serving.
• Parmesan cheese (1/2 cup freshly grated): Adds savory umami and creaminess when folded in at the end. Use a good-quality Parmigiano-Reggiano.
• Garlic (4-5 cloves): Minced and added to the shrimp to provide a fragrant, aromatic punch.
• Crushed red pepper flakes (1/4 teaspoon): Optional but recommended for a gentle heat that complements the lemon.
• Fresh parsley (1 tablespoon chopped): For garnish and a fresh herbal note.
• Salt & pepper: To taste. Adjust gradually, tasting as you go.

Instructions

Prep the Shrimp: Thaw shrimp under cool running water if frozen. Peel and devein, removing tails if you prefer. Pat dry thoroughly with paper towels and season lightly with salt and pepper. Having them prepped before you start the rice ensures they cook quickly and remain tender at the end. Heat the Broth: Pour 4 cups of broth into a medium saucepan and bring to a gentle simmer over medium-high heat. Just before it reaches a boil, reduce to low so it stays warm but not boiling for the entire risotto process. Keep a ladle ready; warm stock integrates more smoothly into the rice. Sauté Aromatics: In a Dutch oven or heavy skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion or shallot and cook until translucent and tender, about 5 to 7 minutes. The goal is soft, not browned, to develop sweetness that complements the lemon. Toast the Rice: Add 1 cup arborio rice to the pan and stir constantly for 2 to 3 minutes so each grain is coated in butter and heated through. Toasting imparts a subtle nutty note and helps the grains hold a slight al dente center. Deglaze with Wine: Pour in 1/2 cup dry white wine and stir until the liquid fully absorbs. This step adds acidity and complexity; scrape any fond from the bottom with the spoon so those flavors incorporate into the base. Ladle in Warm Broth: Add hot broth one ladle at a time, stirring nearly constantly and allowing each addition to be absorbed before adding more. Maintain a gentle simmer; if the pot is bubbling vigorously, lower to medium-low. Continue for about 25 to 30 minutes until the rice is al dente and the mixture is creamy. If the rice is not yet tender, heat extra broth and continue adding by ladlefuls. Finish the Risotto: Turn off the heat and stir in 1 tablespoon lemon juice, the zest from 1 lemon, and 1/2 cup freshly grated Parmesan until melted and glossy. Taste and season with salt and pepper. Cover the pot and let rest for 2 minutes to marry the flavors and achieve a silky finish. Sear the Shrimp: While the risotto rests, melt the remaining 2 tablespoons butter in a skillet over medium-high heat. Add the minced garlic and crushed red pepper flakes for 30 seconds until fragrant, then add the shrimp. Cook about 2 minutes per side until pink and opaque. Avoid overcooking—shrimp should be just firm and juicy. Plate and Serve: Spoon risotto into shallow bowls, top with the garlic shrimp, sprinkle with chopped parsley, and offer extra lemon wedges. A final grind of black pepper elevates the dish. Serve immediately for best texture.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the risotto in a saucepan over low heat with 1 to 2 tablespoons of broth or water per serving, stirring to restore silkiness. Keep shrimp separate if you can and add them at the end when reheating; reheating shrimp too long will make them rubbery. Do not freeze finished risotto—the texture deteriorates. If you need to freeze components, freeze extra broth or prepped shrimp raw (flash-freeze on a tray then bag) for best quality.

Ingredient Substitutions

For a dairy-free version, substitute the butter with 2 tablespoons olive oil and use a dairy-free parmesan alternative or nutritional yeast to mimic umami. If you prefer a non-alcoholic option, replace the 1/2 cup white wine with an equal amount of warmed broth plus 1 teaspoon white wine vinegar for acidity. Swap shrimp for scallops or cubed cooked chicken if shellfish allergies are a concern, adjusting searing time accordingly. Brown rice is not recommended; it changes the creamy texture and requires much longer cooking.

Serving Suggestions

Serve bowls garnished with extra lemon wedges, an additional sprinkle of grated Parmesan, and a scattering of chopped parsley or chives. Pair with a crisp green salad dressed in lemon vinaigrette or roasted asparagus for a spring menu. For wine, a chilled Vermentino or Pinot Grigio complements the citrus notes. For an elegant dinner, present the risotto in shallow bowls and finish with a drizzle of high-quality olive oil.

Cultural Background

Risotto has its roots in northern Italy, particularly Lombardy and Piedmont, where arborio and other high-starch rices are traditionally used. While classic risottos often focus on ingredients like saffron or mushrooms, pairing seafood with lemon is a longstanding Mediterranean practice that highlights freshness and balance. This dish blends Italian technique with coastal flavors to produce a plate that feels both regional and universally comforting.

Seasonal Adaptations

In spring, stir in blanched peas and tender asparagus tips during the last few minutes of cooking. In summer, add diced tomatoes and basil for a brighter profile. In fall or winter, swap lemon for a splash of white wine vinegar and fold in sautéed wild mushrooms and thyme for an earthier take. Adjust lemon amounts seasonally—use less in winter to let richer flavors take center stage.

Meal Prep Tips

Prep aromatics and grate the cheese ahead of time. Keep warmed broth on the stove so the risotto cooks quickly when you begin. Portion out measured rice and wine, and peel and devein shrimp up to a day ahead, storing them refrigerated. On busy nights, cook the risotto up to the final cheese fold, cool slightly, and finish with lemon and shrimp just before serving to retain peak texture.

There is a special joy in stirring a pot of rice, watching it transform into something luxurious with patience and small, deliberate steps. Share this dish with family or friends and encourage them to bring a bottle of wine; the conversation flows as easily as the ladle passes. I hope this becomes a comforting favorite in your home as it has in mine.