Risotto Al Limone Con Scampi Shrimp and Lemon Risotto
Transport your taste buds to the Italian coast with Risotto Al Limone Con Scampi, a luxurious shrimp and lemon risotto that’s as bright and flavorful as it is creamy and comforting. This elegant dish combines tender Arborio rice with succulent scampi, infused with the refreshing zing of lemon zest and juice, creating a harmonious balance of richness and citrusy vibrance. A gentle pour of dry white wine and freshly grated Parmesan further elevate the creamy risotto, while a final garnish of parsley adds a pop of fresh color and herbal notes. Perfect for an intimate dinner or a refined weeknight meal, this restaurant-worthy recipe is made simple with step-by-step instructions, using staples like chicken or vegetable stock and a classic risotto-cooking technique. Serve piping hot with an extra sprinkle of Parmesan to bring the flavors full circle—every spoonful is a celebration of Italian culinary finesse!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 1 pound Shrimp (scampi)
- 1 tablespoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 6 cups Chicken or vegetable stock
- 0.5 cup Dry white wine
- 3 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 1 small White onion, finely diced
- 2 cloves Garlic, minced
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Prepare your ingredients: shell and devein the shrimp if needed, zest and juice the lemon, and finely dice the onion.
Heat the stock in a separate pot over low heat to keep it warm throughout the cooking process.
In a large skillet or heavy-bottomed pan, 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 opaque. Remove the shrimp from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Sauté the onion over medium heat for 4-5 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the Arborio rice to the pan and stir well to coat it in the oil and butter. Toast the rice for 1-2 minutes, stirring constantly, until the edges of the grains are slightly translucent.
Pour in the white wine and stir until it has mostly evaporated, approximately 2-3 minutes.
Begin adding the warm stock, one ladleful (about 1/2 cup) at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process for about 20-25 minutes, or until the rice is tender and creamy but still has a slight bite (al dente).
Once the risotto is cooked, lower the heat and stir in the lemon zest, lemon juice, remaining 2 tablespoons of butter, and grated Parmesan cheese. Mix until well combined and creamy.
Gently fold in the cooked shrimp to warm them through. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve immediately, garnishing each plate with freshly chopped parsley and an additional sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
2231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 9463 mg | 411% | |
| Total Carbohydrate | 138.4 g | 50% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 14.7 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 762 mg | 59% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1362 mg | 29% | |
*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.
