Creamy Shrimp Risotto with Lemon and Tomato
A rich and comforting risotto loaded with lemon-marinated shrimp, a hint of tomato, and a generous parmesan finish. Simple enough for a weeknight, impressive enough for guests.
🛒 Ingredients
8 servings
- 3 cups arborio rice
- 400 g (14 oz) peeled and deveined shrimp
- 1 lemon (juice)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- ½ cup dry white wine
- 1 liter (4 cups) hot seafood or fish broth
- 200 g (7 oz) canned crushed tomatoes
- 2 tablespoons tomato sauce
- 1 cup grated parmesan
- Fresh parsley, cilantro, or green onion
- Salt and black pepper to taste
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Directions
- 1
Toss shrimp with lemon juice and a pinch of salt. Let marinate 10 minutes, then drain off any liquid.
- 2
In a large heavy-bottomed pot, heat olive oil and butter over medium heat. Add garlic and arborio rice, stirring until grains turn translucent.
- 3
Pour in the white wine and stir until fully absorbed.
- 4
Add the crushed tomatoes and tomato sauce. Pour in one ladle of hot broth, cover, and cook over low heat.
- 5
Continue adding broth one ladle at a time, stirring often and letting each addition fully absorb before the next.
- 6
Halfway through cooking, stir in the drained shrimp. Cook 5–7 more minutes until pink and just cooked through.
- 7
Remove from heat, stir in the parmesan until melted and the risotto is creamy. Season with salt and pepper.
- 8
Serve immediately, topped with fresh herbs and an extra squeeze of lemon.
💡 Chef's Tip
Add broth gradually and keep stirring — that's what makes risotto creamy without any heavy cream. The lemon marinade on the shrimp makes a real difference in the final flavor, so don't skip it.
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Same category — Main Dishes
Same difficulty — Medium
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