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- 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 freshly grated Parmesan cheese - Zest of 1 lemon - 2 tablespoons fresh lemon juice - Salt and freshly cracked black pepper, to taste - Fresh parsley, finely chopped (for garnish) Fresh ingredients make a big difference in flavor. Using fresh shrimp brings a sweet taste and a firm texture. Fresh lemon juice brightens the dish and adds zing. When you use fresh herbs like parsley, you get a burst of color and flavor. Always pick the best ingredients you can find. They lead to a better meal and more enjoyment. To cook this risotto, you need a few key tools. - A large pot or deep skillet is a must. It helps to stir the rice and cook it evenly. - A wooden spoon works well for stirring. It helps prevent sticking. - A sharp knife and cutting board help with chopping onions and garlic. - Lastly, a measuring cup and spoons ensure you add the right amounts of each ingredient. These simple tools make the cooking process smooth and fun! First, gather your ingredients. You need: - 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 freshly grated Parmesan cheese - Zest of 1 lemon - 2 tablespoons fresh lemon juice - Salt and freshly cracked black pepper, to taste - Fresh parsley, finely chopped (for garnish) Chop the onion and mince the garlic. This will help the flavors mix well. Start by heating the olive oil in a large pot over medium heat. Once the oil shimmers, add the chopped onion. Sauté it for about 3-4 minutes until it becomes soft and clear. Then, stir in the minced garlic. Cook for one more minute. You want it fragrant but not burnt. Next, add the Arborio rice. Toast it gently for 1-2 minutes. Stir it often so every grain gets a bit of heat. Now, slowly pour in the chicken broth. Turn up the heat until it simmers. Once it simmers, lower the heat and cover the pot. Let it cook for 18-20 minutes. Stir it occasionally. The rice should be creamy and firm. While the risotto cooks, grab a separate pan. Melt the butter over medium heat. Add the shrimp and season with salt and black pepper. Cook for 5-6 minutes. They should turn pink and opaque. Take them off the heat and set them aside. When your risotto is ready, gently fold in the frozen peas, cooked shrimp, lemon zest, and lemon juice. Stir in the Parmesan cheese until it melts into the risotto. Taste it and add more salt and pepper if you want. Serve the risotto hot. Garnish it with fresh parsley for a nice touch. Enjoy your creamy, lemony delight! To make your risotto creamy, use Arborio rice. This rice has a high starch content. When you cook it slowly, it releases this starch. Stir often, as this helps create that creamy texture. Always add warm broth, not cold, to maintain a steady temperature. This helps the rice cook evenly. For perfect shrimp, start with fresh or well-thawed shrimp. Cook them in a hot pan with butter. They only need about 5-6 minutes. Look for a lovely pink color. Overcooked shrimp gets tough. Season them with salt and pepper for extra flavor. One mistake is not stirring enough. Stirring helps the rice absorb broth and become creamy. Another error is adding cold broth. Always use warm broth to ensure even cooking. Lastly, don't skip the cheese! Parmesan adds creaminess and flavor. Enjoy your cooking! {{image_4}} You can easily make a vegetarian version of this dish. Replace shrimp with mushrooms. I love using cremini or shiitake mushrooms. They add a nice, earthy flavor. You can also use zucchini or asparagus for a fresh touch. For protein, add some chickpeas or white beans. This keeps the dish hearty. Don’t forget to use vegetable broth instead of chicken broth. It gives the same creamy texture and flavor. To make this risotto pop, think about adding more flavors. Try using fresh herbs like basil or thyme. They add brightness to the dish. You can also add sun-dried tomatoes for a sweet and tangy taste. If you want a kick, sprinkle in some red pepper flakes. For a richer flavor, consider adding a splash of white wine when cooking the rice. It gives depth and pairs well with lemon. If you need a substitute for Parmesan cheese, no problem! Nutritional yeast gives a cheesy flavor for a vegan option. You can also try Pecorino Romano for a sharper taste. If you don’t have either, just use any hard cheese you enjoy. Grated cheddar or gouda works well too. Just remember, each cheese will change the flavor slightly. Always taste as you go to ensure it meets your liking. After enjoying your One-Pot Creamy Lemon Shrimp Risotto, store leftovers in an airtight container. Let the risotto cool down to room temperature first. It will stay fresh in the fridge for up to three days. Be sure to label the container with the date, so you know when to eat it. To reheat, you can use the stove or microwave. For the stove, add the risotto to a pot. Stir in a splash of broth or water. Heat it over low heat, stirring often until warm. If using a microwave, place the risotto in a microwave-safe bowl. Cover it and heat in short intervals, stirring in between. This helps keep it creamy. You can freeze risotto, but it may lose some creaminess. To freeze, let it cool completely. Portion it out in airtight containers or freezer bags. Make sure to remove as much air as possible. It can stay in the freezer for up to two months. When you’re ready to eat, thaw it in the fridge overnight, then reheat as described above. Yes, you can use other rice types. However, Arborio rice is best for risotto. It has a high starch content, which gives the dish its creamy texture. If you choose a different rice, like long-grain, it won’t be as creamy. Stick with Arborio for the best results. To add spice, try these simple ideas: - Add red pepper flakes while cooking the shrimp. - Mix in diced jalapeños when sautéing onions. - Serve with a spicy sauce on the side. These options will give your risotto a nice kick without overpowering the lemon flavor. This risotto pairs well with several sides: - A simple green salad with a light vinaigrette. - Steamed asparagus or broccoli for a healthy touch. - Garlic bread for a comforting addition. Choose one or two sides to complete your meal and enjoy a balanced dinner. In this post, we explored making a delicious One-Pot Creamy Lemon Shrimp Risotto. We covered the essential ingredients, the importance of freshness, and the tools you'll need. You learned the step-by-step process, tips for creaminess, and how to avoid common mistakes. Plus, we shared variations for different tastes and storage tips. Cooking can be fun and easy with the right info. Remember, practice makes perfect, and soon you’ll impress everyone with your risotto skills.

One-Pot Creamy Lemon Shrimp Risotto

Indulge in a burst of flavor with this Lemon-Infused Creamy Shrimp Risotto! This delightful recipe combines tender shrimp, creamy Arborio rice, and zesty lemon for a dish that's both comforting and refreshing. Perfect for dinner parties or a cozy night in, follow our simple steps to create a restaurant-quality meal at home. Click through to explore the full recipe and impress your loved ones with this delicious seafood dish!
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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 freshly grated Parmesan cheese

Zest of 1 lemon

2 tablespoons fresh lemon juice

Salt and freshly cracked black pepper, to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

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

    Add the minced garlic to the pot, cooking for another minute until it becomes fragrant—be careful not to let it burn.

      Stir in the Arborio rice, allowing it to toast gently for 1-2 minutes. Stir constantly to ensure even toasting, which enhances the flavor.

        Slowly pour in the chicken broth, increasing the heat to bring it to a gentle simmer. Once simmering, reduce the heat to low and cover the pot. Let it cook for about 18-20 minutes, stirring occasionally, until the rice becomes creamy and is al dente in texture.

          While the risotto is cooking, heat a separate pan over medium heat and melt the butter. Once melted, add the peeled and deveined shrimp. Season them with salt and freshly cracked black pepper. Sauté the shrimp for about 5-6 minutes, or until they turn pink and opaque. Remove from heat and set aside.

            Once the risotto is cooked to perfection, gently fold in the frozen peas, sautéed shrimp, lemon zest, and fresh lemon juice. Stir in the grated Parmesan cheese until it is fully melted and incorporated into the risotto, making it rich and creamy. Taste and adjust seasoning with more salt and pepper, if desired.

              Serve the risotto immediately, garnished with a sprinkle of freshly chopped parsley for a pop of color and freshness.

                - Prep Time: 10 minutes

                  - Total Time: 30 minutes

                    - Servings: 4

                      - Presentation Tips: For an elegant presentation, serve the risotto in shallow bowls. Consider adding a few extra shrimp and a light sprinkle of lemon zest on top for a beautiful finish. Enjoy!