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This no-stir Lemon and Shrimp Risotto is a perfect weeknight meal – It’s packed with flavor and comes together in under 30 minutes.
Served with my Perfect Garlic Bread, this flavorful dish is perfect for a date night or a dinner party with friends. And since it’s so easy to make, you’ll be able to spend more time enjoying your guests instead of stuck in the kitchen.
I’m a huge fan of risotto. There’s just something about the comforting, creamy dish that just makes my mouth water. Serve for a weeknight feast!
If you think this risotto is easy, why not try my Easy Mushroom & Bacon Risotto for another twist on the classic dish.
Why This Recipe Works
- Fresh shrimp cooks quickly and results in a decadent rice dish that will please even the fussiest eaters.
- The white wine adds acidity and balances the richness of the dish perfectly.
- Using fresh lemons adds a beautifully bright taste to the risotto that just can’t be beat!
No-Stir Risotto Method
For me, the best part of this dish is it doesn’t require you to stir the entire time you are cooking. I add the stock all at once, covering it and letting it cook on low heat until tender. The higher starch rice keeps the traditional creamy texture you expect from risotto (minus the aching arm).
Buying Shrimp
When it comes to seafood, shrimp is one of the most popular choices. But with so many different types of shrimp available, it can be hard to know which one to choose. Here’s a quick guide to help you select the best shrimp for your Lemon and Shrimp Risotto.
- If you’re looking for a more affordable option, go for frozen shrimp. Just be sure to thaw them completely before cooking. For detailed information see my post on how to thaw frozen shrimp.
- Buy untreated shrimp. If you want to avoid chemicals, buy untreated shrimp. You’ll find that some manufacturers chemically treat frozen shrimp so be sure and check out what ingredients are in the bag before buying it!
- If you’re worried about the environmental impact of your seafood, choose shrimp that are farmed responsibly. There are many brands that offer sustainable shrimp.
Ingredient Notes
- Shrimp: I used fresh shrimp for this recipe; however, you can use frozen shrimp (ensure it’s adequately defrosted before use). See buying tips above.
- Shallots: You can substitute onions for the shallots if you prefer. I like to use shallots because they have a milder flavor and cook super quickly.
- Garlic: I think fresh garlic is always best, but you can also use jarred minced garlic if that’s what you have on hand.
- Rice: It is essential to use high starch rice for risotto. I used Arborio rice, short-grain rice commonly used in risottos. You can also use Carnaroli rice. Both are usually found in the rice aisle of your grocery store.
- Wine: You can use any white wine that you like to drink. Alternatively, you can use dry vermouth. For a non-alcohol option, use extra stock.
- Lemon: I use fresh lemon in my risotto; nothing beats fresh lemon juice and zest. If you don’t have a fresh lemon, you can use bottled lemon juice, be aware the flavor won’t be quite as bright.
- Stock: Use shrimp stock, fish stock, or chicken stock. The better the quality, the better the flavor will be in your risotto.
- Vegetables: I’ve made this risotto with broccoli and peas, but you can make it with any vegetables you like, such as asparagus, mushrooms, or spinach.
- Cheese: I like to use freshly grated Parmesan cheese, but you can also use the pre-grated Parmesan or Pecorino Romano cheese. Just be sure to avoid any labeled “Parmesan style,” as it will give a grainy consistency instead of melting into the dish. You can omit the cheese from the recipe if you’re not a fan of mixing cheese and seafood.
Step By Step Instructions
Steam the broccoli until just under-cooked. Alternatively, you can add it to the risotto to cook about 8 minutes before it’s done cooking, but this could result in under or over-cooked broccoli.
In a large pan, saute the shallots with two tablespoons of butter until they are cooked and soft but not browned. Then add the garlic and cook for another minute.
Add all the rice and stir it around with the other ingredients to toast the grains thoroughly without browning.
Raise the heat to high, add the wine and reduce it until nearly all of the liquid is absorbed into the rice.
Stir in the stock, lemon zest, and lemon juice.
Reduce the heat, stir and leave to cook covered for 15 to 18 minutes you want the rice to be just undercooked (Checking after about 15 minutes to make sure no additional stock is needed. If the risotto looks dry, add some of the remaining stock). Add the shrimp, broccoli, and peas. Cook 5 minutes.
Add the chopped parsley, the remaining butter, and grated cheese. Mix together and season to taste before serving.
Erren’s Top Tips
- I’ve made this risotto with broccoli and peas, but you can make it with any vegetables you like.
- Cooking times for different brands of rice may vary so check your package instructions and adjust the cooking time accordingly.
- To use pre-cooked frozen shrimp, defrost thoroughly and add them at the end with the vegetables.
- Use freshly squeezed lemon juice for the best possible flavor. Bottled lemon juice often tastes bitter.
- Don’t have wine? Dry vermouth is a great substitute. It will keep in your fridge well and is more affordable than white wine.
Storing Instructions ?
- In The Fridge: You can store Easy Lemon Shrimp Risotto in an airtight container in the fridge for up to three days. Reheat on the stove.
- Freezing: Risotto doesn’t freeze well so I do not recommend freezing this dish.
FAQs
What side goes with seafood risotto?
I think a simple side salad or bread goes perfectly with a seafood risotto.
Is risotto a main dish?
Risotto is great served as a main dish but equally, it will compliment many main dishes as a side.
Rate This Recipe
Recipe
Easy Lemon Shrimp Risotto
Ingredients
- 6 ounces broccoli florets
- 4 Tablespoons butter
- 2 small shallots (peeled and finely chopped)
- 2 cloves of garlic (finely chopped)
- 2 cups risotto rice
- 1 cup dry white wine
- 4 cups chicken stock
- ½ the zest of one lemon
- 2 tablespoons lemon juice
- 8 ounces raw peeled shrimp (seasoned with salt and pepper)
- ½ cup frozen peas
- a handful of flat-leaf parsley (chopped)
- ¼ cup grated Parmesan or Romano cheese (plus more for serving)
- salt and freshly ground pepper (to taste)
Instructions
- Start with steaming the broccoli until just undercooked (you’ll be adding it at the end to finish cooking). Set aside.
- In a large pan, saute the shallots 2 tablespoons of butter until they are cooked and soft but not browned.
- Add the garlic and cook for another minute.
- Add all the rice and stir it around with the other ingredients to toast the grains thoroughly without browning.
- Raise the heat to high, add the wine and reduce it until nearly all of the liquid is absorbed into the rice.
- Stir in the stock, lemon zest, and lemon juice. reduce the heat, stir and leave to cook covered 15-18 until the rice is just undercooked (Checking after about 15 minutes to make sure no additional stock is needed. If the risotto looks dry, add some of the remaining stock).
- Add the shrimp, broccoli, and peas. Cook 5 minutes.
- Add the chopped parsley, the remaining butter, and grated cheese. Mix together and season to taste before serving.
Tips
- I’ve made this risotto with broccoli and peas, but you can make it with any vegetables you like.
- Cooking times for different brands of rice may vary so check your package instructions and adjust the cooking time accordingly.
- To use pre-cooked frozen shrimp, defrost thoroughly and add them at the end with the vegetables.
- Use freshly squeezed lemon juice for the best possible flavor. Bottled lemon juice often tastes bitter.
- Don’t have wine? Dry vermouth is a great substitute. It will keep in your fridge well and is more affordable than white wine.
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