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To make this creamy lemon shrimp risotto, gather these simple ingredients: - 1 cup Arborio rice - 4 cups low-sodium chicken broth - 1 pound shrimp, peeled and deveined - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup frozen peas - 1 tablespoon olive oil - 1 tablespoon unsalted butter - 1/2 cup grated Parmesan cheese - Zest of 1 lemon - 2 tablespoons lemon juice - Salt and fresh cracked black pepper to taste - Fresh parsley, chopped (for garnish) You can swap some ingredients if needed. For a vegetarian dish, use vegetable broth instead of chicken broth. For a dairy-free option, skip the Parmesan cheese or use a dairy-free alternative. If you don't have Arborio rice, you can try short-grain rice. However, Arborio rice gives that creamy texture risotto is famous for. If you can't find fresh shrimp, use frozen shrimp. Just make sure they are peeled and deveined. When picking shrimp, look for these signs of freshness: - Color: Fresh shrimp should have a shiny, translucent look. - Smell: They should have a mild sea smell, not a strong fishy odor. - Texture: The shrimp should feel firm and springy to the touch. - Shell: The shells should be clean and intact, with no black spots or discoloration. Always buy shrimp from a reliable source. If possible, ask about where they come from. Fresh, sustainable shrimp will always taste better and support better fishing practices. To make this creamy lemon shrimp risotto, follow these clear steps: 1. Heat the olive oil in a large pot on medium heat. Add the chopped onion. Cook for 3-4 minutes until it turns soft. 2. Next, add the minced garlic. Cook for another minute. This step brings out the garlic's aroma. 3. Stir in the Arborio rice. Toast the rice for 1-2 minutes while stirring. This helps the rice absorb flavors. 4. Pour in the chicken broth. Bring it to a soft simmer. Lower the heat and cover the pot. Cook for 18-20 minutes. Stir now and then until the rice is creamy and slightly firm. 5. While the rice cooks, melt the butter in a separate pan over medium heat. Add the shrimp. Season with salt and pepper. Cook for 5-6 minutes. The shrimp should turn pink and opaque. 6. Once the rice is done, fold in the peas, cooked shrimp, lemon zest, and lemon juice. Stir in the grated Parmesan cheese until it blends in. Taste and adjust the salt and pepper. 7. Serve right away, topped with fresh parsley. - Use low-sodium broth for better control over salt levels. - Stir the risotto often. This action releases starch and adds creaminess. - Add liquid slowly. Gradually pour the broth to keep the rice cooking evenly. - Taste the rice near the end. You want it creamy but still with a slight bite. - Avoid cooking on high heat. This can burn the rice and make it sticky. - Don’t skip the toasting step. It enhances the flavor and texture of the rice. - Forgetting to stir can lead to uneven cooking. Keep that spoon moving! - Adding too much broth at once can make the risotto too watery. - Resist the urge to rush the process. Good risotto takes time and care. By following these steps and tips, you’ll create a delicious creamy lemon shrimp risotto. Enjoy the process and the tasty results! To make your risotto shine, focus on fresh ingredients. Fresh lemon zest and juice give a bright taste. You can also add herbs like thyme or basil. These herbs enhance the dish without overpowering it. For a richer flavor, try adding some white wine when cooking the rice. The wine adds depth and pairs well with shrimp. The key to creamy risotto is patience. Stir the rice often as it cooks. This helps release starch and creates a creamy texture. Start with medium heat, then lower it once you add the broth. Always use warm broth; this keeps the cooking process smooth. If the risotto seems dry, add more broth slowly. It’s better to add little at a time. Using the right tools makes cooking easier. A large pot or deep skillet is best for this recipe. A wooden spoon is perfect for stirring the rice. A ladle helps when adding broth. Don’t forget a zester for the lemon. A good knife and cutting board make chopping easy. Having these tools ready will ensure your cooking goes smoothly. {{image_2}} You can easily swap shrimp for chicken or tofu. If you choose chicken, use bite-sized pieces. Sauté them until golden brown before adding the rice. For tofu, use firm or extra-firm varieties. Cut them into cubes and sauté until crispy. Both options will add a new twist to your risotto. To make a vegetarian version, simply leave out the shrimp. Use vegetable broth instead of chicken broth. You can add more veggies, like mushrooms or spinach. These will enhance the flavor and texture of your dish. Don't forget to keep the lemon zest and juice for that fresh taste. Seasonal veggies can change the flavor profile of your risotto. In spring, add fresh asparagus or peas. In summer, try zucchini or bell peppers. In fall, consider butternut squash or mushrooms. Fresh herbs like basil, thyme, or dill can also brighten the dish. Just stir them in at the end for a fresh burst of flavor. To keep your creamy lemon shrimp risotto fresh, let it cool first. Once cool, place it in an airtight container. This helps keep the flavors and texture intact. Store it in the fridge for up to three days. If you plan to eat it later, avoid adding the shrimp right away. This way, the shrimp stays tender and juicy. When it’s time to enjoy your leftovers, reheat them gently. You can use a pot over low heat. Add a splash of chicken broth or water to keep it creamy. Stir often to avoid sticking. You can also use a microwave. Heat in short bursts, stirring in between. This ensures even warming. You can freeze risotto, but keep in mind it changes texture. To freeze, follow these steps: - Cool it completely. - Place it in a freezer-safe container. - Label it with the date. - Use within three months for the best flavor. To reheat frozen risotto, thaw it overnight in the fridge. Warm it slowly in a pot, adding broth as needed to regain creaminess. Remember, shrimp does not freeze well, so consider adding it fresh when you reheat. Risotto is a creamy rice dish from Italy. It uses a special rice called Arborio. This rice has a high starch content, which gives risotto its creamy texture. You cook risotto slowly by adding broth bit by bit. This method lets the rice absorb flavors. The result is a rich and comforting meal. You can make risotto ahead, but it’s best fresh. If you want to prepare it early, cook it until just al dente. Let it cool, then store it in the fridge. When ready to eat, warm it gently with a bit of broth. This helps keep it from drying out. To avoid mushy risotto, follow a few tips. First, use Arborio rice for the best texture. Stir the rice gently while cooking, but don’t overdo it. Add broth gradually and let each bit absorb before adding more. This method keeps the grains separate and firm. You can try other rice types, but results may vary. Arborio is best for creamy risotto. If you use long-grain rice, it may not get as creamy. Short-grain rice can work, but keep an eye on cooking time. Each type of rice has its own cooking needs. In this post, we explored ingredients, cooking steps, and useful tips for making risotto. You learned about the best shrimp options, ingredient swaps, and how to achieve creamy texture. Avoid common mistakes by following the tips shared. Don't forget to consider variations and storage methods for leftovers. Risotto is a flexible dish that invites creativity. With the right tools and techniques, you can make it perfectly every time. Enjoy your cooking journey!

One-Pot Creamy Lemon Shrimp Risotto

Satisfy your cravings with this One-Pot Creamy Lemon Shrimp Risotto that's bursting with flavor! Perfectly cooked shrimp and creamy Arborio rice come together in just 30 minutes for a deliciously easy meal. This recipe combines the vibrant zest of lemon with savory Parmesan, making it a standout dish for any occasion. Click through to explore this delightful recipe and elevate your dinner game!
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Ingredients
  

1 cup Arborio rice

4 cups low-sodium chicken broth

1 pound shrimp, peeled and deveined

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup frozen peas

1 tablespoon olive oil

1 tablespoon unsalted butter

1/2 cup grated Parmesan cheese

Zest of 1 lemon

2 tablespoons lemon juice

Salt and fresh cracked black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or deep skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic, and cook for another minute until fragrant.

      Add the Arborio rice to the pot and cook for 1-2 minutes, stirring constantly to toast the rice slightly.

        Pour in the chicken broth, bringing the mixture to a gentle simmer. Reduce heat to low and cover. Cook for about 18-20 minutes, stirring occasionally until the rice is creamy and al dente.

          While the rice cooks, in a separate pan, melt the butter over medium heat and add the shrimp. Season with salt and pepper. Sauté for about 5-6 minutes until the shrimp are pink and opaque. Remove from heat and set aside.

            Once the rice is cooked, gently fold in the peas, sautéed shrimp, lemon zest, and lemon juice. Stir in the Parmesan cheese until melted and creamy. Adjust seasoning with more salt and pepper if desired.

              Serve immediately, garnished with fresh parsley.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4