Best 4 Risotto Al Limone Con Scampi Shrimp And Lemon Risotto Recipes

Feast your taste buds on the delectable Risotto al Limone con Scampi, a culinary masterpiece that harmoniously blends the vibrant flavors of lemon and the succulent sweetness of shrimp. This classic Italian dish, originating from the coastal regions, is a delightful symphony of textures and tastes. The creamy arborio rice, infused with the aromatic essence of lemon zest and juice, creates a velvety canvas for the plump and juicy shrimp, gently sautéed in a flavorful blend of garlic, white wine, and herbs. As you savor each spoonful, the bright citrus notes dance on your palate, perfectly complementing the briny sweetness of the seafood. Discover the culinary secrets behind this exquisite dish through our collection of carefully crafted recipes, each offering unique variations to tantalize your taste buds. Embark on a culinary journey and recreate this timeless Italian treasure in the comfort of your own kitchen.

Here are our top 4 tried and tested recipes!

LEMONY SHRIMP AND RISOTTO

Lemony Shrimp and Risotto image

Provided by Giada De Laurentiis

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

5 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound extra-large shrimp, peeled and deveined
1 small fennel bulb, chopped (about 1 cup)
1 small onion, chopped (about 1 cup)
1 large clove garlic, smashed, peeled, chopped
1 cup Arborio rice (about 6 1/2 ounces)
1/4 cup dry white wine
3 cups low-sodium chicken broth, plus extra as needed
1/4 cup fresh lemon juice (from 1 large lemon)
Zest of 1 large lemon
3 cups arugula

Steps:

Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
Spoon the risotto into 4 shallow soup bowls.

RISOTTO AL LIMONE CON SCAMPI (SHRIMP AND LEMON RISOTTO)

Risotto Al Limone Con Scampi (Shrimp and Lemon Risotto) image

This recipe comes from Chef Luciano Parolari who has been the executive chef at the exclusive Villa d'Este on Lake Como in Italy, for 25 years. He has been nicknamed the "King of Risotto" because of his reputation for a variety of exotic Milanese risottos. Note: The chef recommends carnaroli rice, from Italy's Piedmont area. If you can't find it in specialty or gourmet shops, however, use arborio rice - it's an acceptable substitute. This recipe is courtesy of an article about Chef Parolari in our local paper. I have not tried it as yet but wanted to put it here for safe keeping.

Provided by Judith N.

Categories Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

10 cups chicken broth or 10 cups vegetable broth
10 tablespoons butter
3 cups carnaroli rice
2 lemon peel, of grated
6 tablespoons parmesan cheese, grated
48 shrimp, peeled
olive oil
2 cups white wine
3 tablespoons parsley, minced
lemon zest, in strips (for garnish)
parsley, minced

Steps:

Bring broth to a boil in a saucepan, reduce heat and simmer to keep warm.
In another heavy-bottomed saucepan, melt 3 tablespoons of the butter. Add rice and stir until every grain is coated with butter.
Begin to ladle in broth slowly, one cup at a time, stirring until all liquid is absorbed and the rice is still moist, before adding more.
After 10 minutes of cooking, add grated lemon peel. It will take about 20 minutes for the rice to absorb all the broth and to finish cooking.
Remove pan from heat and stir in the Parmesan cheese and the remaining butter.
To make the sauce, saute peeled shrimp in oil. Add white wine to the pan and cook over medium-high heat to evaporate the wine. Add parsley, and cook until sauce thickens and mixture is reduced.
To plate dish, mound a portion of the risotto, and place shrimp over top. Garnish with lemon zest strips and parsley.

Nutrition Facts : Calories 500.9, Fat 17.5, SaturatedFat 10, Cholesterol 97.1, Sodium 936.2, Carbohydrate 57.6, Fiber 0.9, Sugar 0.7, Protein 16.4

SHRIMP SCAMPI RISOTTO

Shrimp Scampi Risotto image

If you enjoy the classic flavors of a shrimp scampi pasta, this is just the recipe for you! Using the reserved shrimp tails in the clam juice helps to intensify the flavor of the broth used in the risotto. The result is a creamy, fresh and shrimp forward dish.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 1/2 cups clam juice
4 wide strips lemon zest, plus 2 tablespoons lemon juice
1/2 cup fresh parsley leaves, chopped (stems reserved)
6 cloves garlic
1 pound large shrimp, peeled and deveined (tails reserved)
1 onion
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
Pinch of red pepper flakes
Kosher salt
1 1/2 cups arborio rice
1 cup dry white wine
Freshly ground pepper

Steps:

Make the clam broth: Combine 4 1/2 cups water, the clam juice, lemon zest and parsley stems in a saucepan. Smash 3 garlic cloves and add to the pan along with the shrimp tails. Bring to a simmer over medium heat.
Meanwhile, chop the onion and remaining 3 garlic cloves. Heat 2 tablespoons butter and the olive oil in a large pot over medium heat. Add the onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic, red pepper flakes and a pinch of salt; cook 30 seconds. Add the rice and cook until it starts to toast, 2 minutes. Add the wine, scraping up any browned bits, and cook until absorbed, about 3 minutes.
Strain the clam broth, then return to the saucepan and keep warm over low heat. Add 3 cups clam broth and 1/2 teaspoon salt to the rice and cook, stirring, until mostly absorbed, 8 to 10 minutes. Add 3 more cups clam broth and simmer, stirring, until the rice is just tender and the liquid is thickened, 10 to 12 minutes. Stir in the shrimp in the last 2 minutes of cooking and cook until opaque.
Remove the risotto from the heat and stir in the remaining 1 tablespoon butter, the lemon juice and most of the chopped parsley. Add enough clam broth until creamy; season with salt and pepper. Divide among bowls and top with the remaining parsley.

Nutrition Facts : Calories 460, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 186 milligrams, Sodium 782 milligrams, Carbohydrate 60 grams, Fiber 2 grams, Sugar 2 grams, Protein 26 grams

LEMON RISOTTO

Lemon Risotto image

Make and share this Lemon Risotto recipe from Food.com.

Provided by Just Call Me Martha

Categories Short Grain Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 medium onion, diced
4 tablespoons butter
1 lemon, zest and juice of
1 cup arborio rice
2 cups chicken broth
2 cups water
3/4 cup grated parmesan cheese
2 tablespoons freshly chopped parsley
additional parmesan cheese (to garnish)

Steps:

Sautee onion in butter until soft.
Stir in lemon zest.
Add rice to onion mixture.
Stir well to coat all grains of rice.
Adjust heat to low-medium.
Add 1/2 cup of broth plus 2 Tbsp lemon juice.
Broth should simmer, reduce and thicken.
Add another 1/2 cup of broth.
Stir until absorbed.
Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
If necessary, add more water.
When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
Season with salt, pepper and the remainder of lemon juice.
Serve with grated parmesan on top.

Tips:

Use high-quality ingredients. This means using fresh seafood, vegetables, and herbs. It also means using a good quality olive oil and a flavorful white wine.
Cook the risotto slowly and patiently. Risotto is a labor of love, and it takes time to get it right. Don't try to rush the process, or you'll end up with a mushy mess.
Stir the risotto constantly. This helps to prevent the rice from sticking to the pan and burning.
Add the liquid gradually. Don't dump all of the liquid into the pan at once. Add it in small increments, and stir constantly. This will help the rice to absorb the liquid evenly.
Cook the risotto until it is al dente. Al dente means that the rice is cooked through but still has a slight bite to it.
Finish the risotto with butter and Parmesan cheese. This adds a rich, creamy flavor to the dish.
Serve the risotto immediately. Risotto is best enjoyed fresh out of the pan.

Conclusion:

Risotto al limone con scampi is a delicious and elegant dish that is perfect for a special occasion. It is made with shrimp, lemon, and white wine, and it is finished with butter and Parmesan cheese. The risotto is creamy and flavorful, and the shrimp are perfectly cooked. This dish is sure to impress your guests.