Risotto is a classic of Italian cuisine that wins over with its creamy texture and versatility. This recipe for risotto with lemon and shrimp combines the tradition of Arborio rice with the freshness of the sea and citrus, creating a balanced and flavorful dish. Originally from northern Italy, risotto is characterized by its slow cooking and constant stirring, which releases the rice's starch to achieve a natural creaminess without the need for heavy cream.
This version is ideal for an elegant dinner or a special lunch, as the shrimp provide protein and a sweet touch that contrasts perfectly with the acidity of the lemon. Dry white wine adds depth, while Parmesan cheese rounds out the dish with its umami flavor. It's a medium-difficulty recipe that requires patience, but the result is well worth it.
There are variations that substitute the shrimp with chicken or mushrooms, or that add asparagus or peas for more color and nutrients. You can also use fish broth to intensify the seafood flavor. In any case, risotto is always a hit to impress your guests.
Prep
30 min
Servings
4
Sauté chopped onion and minced garlic in olive oil until translucent.
Add Arborio rice and cook until lightly toasted.
Pour in white wine and cook until it evaporates.
Gradually add warm broth, stirring constantly until absorbed.
Stir in shrimp, lemon zest, and juice until the shrimp are cooked.
Mix in Parmesan cheese, season with salt and pepper.
Garnish with fresh parsley before serving.
