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Home Lemon risotto with grilled shrimp

Lemon risotto with grilled shrimp

Italian Risotto Shrimp Lemon Main course Weeknight dinner Festive

Risotto has a reputation for being 'fussy', but with the right pan it's actually pure enjoyment. A good sauté pan with a thick base ensures even heat distribution, so the rice cooks gently and you never have to worry about burning.

In this recipe you combine the creamy base of a classic risotto with the fresh flavor of lemon and juicy grilled shrimp. The result is a plate full of flavor that works just as well on a weeknight as it does for a dinner with friends.

x_ckl_recipe_markerLemon risotto with grilled shrimp A silky risotto with bright lemon and juicy grilled shrimp. This dish proves that making risotto doesn't have to be complicated. How to make lemon risotto with grilled shrimp? Main course Italian 4 servings 10 min 35 min

Heat the stock in a separate pan over low heat and keep it warm while cooking.
Heat a drizzle of olive oil in the sauté pan over medium-high heat. Sauté the onion and garlic until soft and translucent, about 3 minutes.
Add the risotto rice and cook for 1 to 2 minutes until the grains look glossy. Then deglaze with the white wine and stir until the wine is fully absorbed.
Add the warm stock ladle by ladle. Only add a new ladle once the previous one has been fully absorbed. Keep stirring regularly. This takes 18 to 20 minutes in total.
Grate the lemon zest and squeeze out the juice. In the last few minutes stir the lemon juice, lemon zest, butter and grated Parmesan into the risotto. Season with salt and pepper.
Season the shrimp with salt, pepper and a pinch of smoked paprika. Heat a grill pan or frying pan over high heat with a little olive oil and grill the shrimp 1 to 2 minutes per side until they are pink and lightly golden.
Spoon the risotto into deep plates, place the grilled shrimp on top and garnish with extra lemon zest, a few leaves of fresh parsley and optionally a drizzle of good olive oil.

Italian Risotto Shrimp Lemon Main course Weeknight dinner Festive 300 g risotto rice (e.g., Arborio or Carnaroli) 1.2 liters fish or chicken stock (warm) 1 onion, finely chopped 2 garlic cloves, finely chopped 150 ml dry white wine 1 lemon (zest and juice) 50 g cold butter, cubed 60 g Parmesan, finely grated 400 g raw peeled shrimp (large) 1 tsp smoked paprika powder Olive oil Salt and freshly ground black pepper Fresh parsley, roughly chopped Sauté pan (28 cm) Grill pan or frying pan Ladle Zester Citrus juicer Cutting board Chef's knife Sauté Pan saute-pan Chef's knife chefs-knives Lemon Squeezer lemon-squeezer Grill pan griddle-pan Beka sauté pan with two side handles and glass lid Cicla Ø 28 cm – without non-stick coating – suitable for all heat sources Beka Hapjespan Beka sauté pan with lid Maestro Alu Ø 28 cm – ceramic non-stick coating Beka Hapjespan De Buyer sauté pan - Sauteuse - with 2 handles - Mineral B - ø 32 cm / 5.5 liters - without non-stick coating De Buyer ["sauté pan"] Classic Spanish Paella with Chicken and Shrimp foodies-classic-spanish-paella-with-chicken-and-shrimp Zucchini spaghetti bolognese foodies-zucchini-spaghetti-bolognese Pasta Surimi foodies-pasta-surimi Spicy Korean Bulgogi with Gochujang foodies-spicy-korean-bulgogi-with-gochujang

Recipe

Lemon risotto with grilled shrimp

A silky risotto with bright lemon and juicy grilled shrimp. This dish proves that making risotto doesn't have to be complicated.

Course	Main course
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	10 min
Total	35 min

Equipment

Sauté pan (28 cm)
Grill pan or frying pan
Ladle
Zester
Citrus juicer
Cutting board
Chef's knife

Ingredients

300 g risotto rice (e.g., Arborio or Carnaroli)
1.2 liters fish or chicken stock (warm)
1 onion, finely chopped
2 garlic cloves, finely chopped
150 ml dry white wine
1 lemon (zest and juice)
50 g cold butter, cubed
60 g Parmesan, finely grated
400 g raw peeled shrimp (large)
1 tsp smoked paprika powder
Olive oil
Salt and freshly ground black pepper
Fresh parsley, roughly chopped

How to make lemon risotto with grilled shrimp?

Heat the stock in a separate pan over low heat and keep it warm while cooking.
Heat a drizzle of olive oil in the sauté pan over medium-high heat. Sauté the onion and garlic until soft and translucent, about 3 minutes.
Add the risotto rice and cook for 1 to 2 minutes until the grains look glossy. Then deglaze with the white wine and stir until the wine is fully absorbed.
Add the warm stock ladle by ladle. Only add a new ladle once the previous one has been fully absorbed. Keep stirring regularly. This takes 18 to 20 minutes in total.
Grate the lemon zest and squeeze out the juice. In the last few minutes stir the lemon juice, lemon zest, butter and grated Parmesan into the risotto. Season with salt and pepper.
Season the shrimp with salt, pepper and a pinch of smoked paprika. Heat a grill pan or frying pan over high heat with a little olive oil and grill the shrimp 1 to 2 minutes per side until they are pink and lightly golden.
Spoon the risotto into deep plates, place the grilled shrimp on top and garnish with extra lemon zest, a few leaves of fresh parsley and optionally a drizzle of good olive oil.

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The key to a great risotto is patience and a pan that distributes heat well. Stir regularly, add the stock step by step and take your time. Those 20 minutes at the stove are truly rewarded with a creamy result that leaves everyone silent.

Want to vary? Swap the shrimp for scallops or grilled chicken with lemon thyme. The creamy lemon base pairs with almost anything. Serve with a good glass of dry white wine and enjoy together at the table.

Related products

Beka sauté pan with two side handles and glass lid Cicla Ø 28 cm – without non-stick coating – suitable for all heat sources

In stock

4.7 (3)

€89,-

Beka sauté pan with lid Maestro Alu Ø 28 cm – ceramic non-stick coating

In stock

4.5 (2)

€129,-

De Buyer sauté pan - Sauteuse - with 2 handles - Mineral B - ø 32 cm / 5.5 liters - without non-stick coating

Related categories

Sauté Pan

Chef's knife

Lemon Squeezer

Grill pan

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