Shrimp And Lemon Risotto

Shrimp And Lemon Risotto


  • 400 g shrimps pealed deveined with tail intact
  • Juice and zest of 1 lemon
  • Paprika chili powder, Salt and pepper to taste
  • Oil for frying


  • 2 tablespoons olive oil
  • ¼ cup unsalted butter
  • 2 tablespoons garlic minced
  • ½ cup onion finely chopped
  • 1 cup Arborio rice
  • 1/3 cup white wine
  • 3-4 cups shrimp or broth as needed
  • Salt and pepper to taste
  • ½ cup grated parmesan
  • Zest of 2 lemons
  • Chopped parsley


  1. In a bowl, marinate shrimps with juice and zest of 1 lemon, chili powder, paprika, salt and pepper. Set aside for 5 minutes. Pan grill marinated shrimps until cooked. Sprinkle with some chili flakes. Set aside.
  2. Prepare risotto: In a large, heavy-bottomed saucepan, heat the oil and butter over medium heat. When the butter has melted, add chopped garlic, onion and thyme. Sauté for 2-3 minutes or until slightly translucent. Add the rice to the pot and stir briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute, until there is a slightly nutty aroma. Add the wine and cook while stirring, until the liquid is fully absorbed. Put chicken or shrimp stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add more stock and repeat the process until the rice has a creamy consistency. Season with salt and pepper. Stir in parmesan cheese and lemon zest.
  3. To assemble: Serve some risotto top with pan-grilled shrimps, sprinkle with fresh parsley. Serve hot.

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