Lemon and Artichoke Risotto with Shrimp
Indulge in the vibrant flavors of this Lemon and Artichoke Risotto with Shrimp, a dish that’s as elegant as it is comforting. This gourmet-style recipe combines creamy Arborio rice with tangy lemon zest and juice, tender artichoke hearts, and succulent shrimp for a true Mediterranean-inspired treat. The risotto is lovingly crafted using the traditional method of gradually adding warm stock, resulting in a luxuriously creamy texture that’s perfectly complemented by the addition of Parmesan cheese and a touch of butter. Freshly cooked shrimp add a protein-packed twist, while garlic, onion, and a splash of dry white wine infuse layers of aromatic depth. Garnished with a sprinkle of parsley, this decadent yet approachable dish is perfect for refined weeknight dinners or special occasions. Ready in just 50 minutes, it’s an ideal way to elevate your home-cooking game! Keywords: lemon risotto, artichoke risotto, shrimp risotto, creamy risotto recipe, Mediterranean recipe, elegant dinner recipe.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 1 pound Shrimp (peeled and deveined)
- 1 cup Artichoke hearts (quartered, jarred or canned)
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice (freshly squeezed)
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 0.5 cup Dry white wine
- 6 cups Chicken or vegetable stock (warmed)
- 0.5 cup Parmesan cheese (grated)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Warm the chicken or vegetable stock in a saucepan over low heat and keep it at a simmer.
In a large skillet or wide pot, heat 2 tablespoons of olive oil over medium heat. Add the shrimp, season with a pinch of salt and pepper, and cook for 2–3 minutes per side until pink and fully cooked. Remove the shrimp from the skillet and set aside.
Add the remaining tablespoon of olive oil to the same skillet, followed by the diced onion. Sauté the onion for 3–4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the Arborio rice to the skillet and toast it lightly in the oil, stirring constantly, for 2–3 minutes until the rice is slightly translucent around the edges.
Pour in the white wine, stirring frequently, and let it simmer until mostly absorbed by the rice.
Begin adding the warm stock, one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until each ladleful of stock is mostly absorbed before adding the next. This process will take about 20–25 minutes.
When the rice is creamy and just tender, stir in the artichoke hearts, cooked shrimp, lemon zest, and lemon juice. Cook for another 2–3 minutes to heat everything through.
Remove the skillet from the heat and stir in the butter and grated Parmesan cheese. Taste and adjust the seasoning with salt and pepper as needed.
Divide the risotto into serving bowls, garnish with chopped parsley, and serve immediately.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 2393 mg | 104% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 2.2 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 442 mg | 34% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 644 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
