I have an obsession with risotto, it’s true. But have you tried it? Silky, creamy with endless variations often oozing with cheese it all but wraps you up in comfort. This Lemon Risotto and Shrimp is a fresh citrusy version perfect for a mid-week meal and ready in 30 minutes.
Some people back away from it because they find it too high maintenance. It involves some work as you have to slowly add the broth, let it absorb into the rice, repeat, etc., but I actually like the process. Hubby takes care of homework questions because I’m just “too busy” watching over the risotto. As I splash the rice with wine, I add a splash or two to my own glass and stir away the stressful day.
Bits of red chile and lemon thyme give this Lemon Risotto and Shrimp a crisps twist. Slice a red chile lengthwise, remove seeds and rinse. Pat dry and slice into thin slices. Peel and finely dice 2 shallots and 1 clove of garlic.
In a medium saucepan, melt 1 stick of butter over medium heat. Add the diced red chile and a dash of ground ginger.
Set 1/3 cup aside for the risotto. Pour the rest of the butter in a baking dish covering the bottom of the pan with 1 pound of thawed shrimp being careful not to crowd.
Season with some Lemon & Basil Salt and bake in a preheated 350°F for 15 minutes. The shrimp will no doubt get done before the risotto so just turn off the heat and let it rest in the oven until the risotto catches up.
Add 1 tablespoon of the reserved butter to a large saucepan. Stir in the shallots and garlic. Saute over medium heat 1 – 2 minutes or until the shallots are softened and the garlic nice and fragrant.
Add 3/4 cup arborio rice and the rest of the reserved butter, simmer briefly before adding a splash of white wine to deglaze. Add 1 1/2 cups of chicken broth a ladle at a time along with a splash of wine and stir; simmer until liquid is absorb, about 20 minutes. Adding a splash of wine with each addition of broth will give the dish a more pronounced wine flavor. I used a Pinot Grigio which adds to the fresh citrus of this dish.
When soft, but still has a bite left, add 1/4 cup freshly grated Parmesan, 2 tablespoons heavy cream, and 2 sprigs of lemon thyme, removing the stems. Taste and add more lemon basil salt if needed.
Assembling the Lemon Risotto and Shrimp:
Spoon some risotto on a serving plate. Stand 3 – 4 shrimp on top and garnish with Parmesan, sliced red pepper, and thyme.
- 1 pound shrimp, peeled, deveined
- 1 red chili pepper, cut into thin slices
- Dash of ground ginger
- 1 stick of butter
- 2 shallots, diced
- 1 clove garlic, minced
- 3/4 cup amborio rice
- 1/4 cup white wine
- 1½ cups chicken broth
- 1/4 freshly grated Parmesan
- 2 tablespoons heavy cream
- 2 sprigs lemon thyme
- Lemon & Basil Salt
Preheat the oven to 350°F.
Melt the butter in a sauté pan over medium heat. Add the chili pepper and ginger. Set 1/3 cup aside for later. Pour into a baking dish and add the shrimp spreading out over bottom of pan, do not crowd. Season with the lemon and basil salt and bake uncovered for 15 minutes. Remove from oven and keep warm until the risotto is ready.
Meanwhile, Slice the chili pepper lengthwise and remove seeds. Slice into thin slices.
In a large saucepan add 1 tablespoon of the reserved butter, the shallots, and the garlic. Sauté over medium heat 1 – 2 minutes, or until the shallot is softened and the garlic fragrant.
Add the rice and the rest of the reserved butter, simmer briefly, then deglaze with the white wine. Add 2/3 cups broth and simmer over medium heat until the rice has absorbed the liquid, stirring often with a “wacky” spoon. Repeat this process until the broth is used up and the rice is cooked after about 18 minutes.
When the rice is cooked, add the parmesan, heavy cream, and thyme. Season with lemon basil salt.
Serve immediately with the shrimp.