A vibrant and delightful dish that perfectly encapsulates the essence of summer, combining succulent shrimp, creamy arborio rice, and zesty lemon.
Ingredients
Scale:
1 ½ cups arborio rice
4 cups low-sodium chicken or vegetable broth
1 small onion, finely chopped
2 cloves garlic, minced
1 cup dry white wine (such as Sauvignon Blanc)
2 tablespoons olive oil
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil for shrimp
3 cloves garlic, minced for shrimp
1 teaspoon red pepper flakes (optional)
Juice and zest of 1 large lemon
Salt and pepper to taste for shrimp
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional)
Lemon wedges (for serving)
Instructions
In a saucepan, bring the chicken or vegetable broth to a simmer over medium heat.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
Stir in the arborio rice, ensuring each grain is coated in the oil. Toast the rice for about 2 minutes.
Pour in the white wine and cook, stirring constantly, until the liquid has mostly evaporated, about 3-4 minutes.
Begin adding the warm broth, one ladle at a time, to the rice mixture. Stir frequently and allow the rice to absorb most of the liquid before adding the next ladle.
In a separate skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds. Add the shrimp, season with salt and pepper, and cook until the shrimp turn pink and opaque, about 3-4 minutes. Squeeze in the lemon juice and add the zest.
Once the risotto is cooked, remove it from the heat. Stir in the butter, and season with salt and pepper to taste. Gently fold in the cooked shrimp and any remaining juices from the skillet.
Serve the risotto warm, garnished with chopped parsley, a sprinkle of grated Parmesan cheese if desired, and lemon wedges on the side.
