Best 2 Risotto With Lemon And Shrimp For Two Recipes

Indulge in a culinary journey with our delectable Risotto with Lemon and Shrimp for Two, a dish that tantalizes the taste buds with a harmonious blend of flavors. This exquisite risotto is a symphony of textures, featuring succulent shrimp, tangy lemon, and creamy arborio rice, all coming together in a delectable union. Our recipe provides step-by-step instructions, guiding you through the process of creating this delightful dish, ensuring a perfect balance of flavors and textures in every bite. Elevate your dining experience with our additional recipe variations, including a vegetarian option with asparagus, a seafood extravaganza with mussels and calamari, and a luxurious lobster and shrimp combination. Whether you're a seasoned chef or a culinary novice, our recipes cater to all skill levels, inviting you to embark on a culinary adventure that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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.

LEMONY SHRIMP RISOTTO

Lemony Shrimp Risotto image

Risotto has a reputation for being hard to prepare but this recipe is relatively easy to prepare, and has a taste similar to shrimp scampi.

Provided by thedailygourmet

Time 35m

Yield 2

Number Of Ingredients 14

Ingredients

2 tablespoons butter, divided
½ medium shallot, minced
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ cup dry white wine, such as Pinot Grigio
1 cup Arborio rice
3 cups hot chicken broth
½ cup freshly grated Parmesan cheese
¼ cup whipping cream
1 tablespoon lemon juice, or more to taste
8 ounces large shrimp, peeled and deveined
1 teaspoon minced fresh parsley, or to taste
1 lemon, cut into wedges

Steps:

Heat 1 tablespoon butter in a large skillet over medium heat and add shallots and garlic. Cook until shallots are soft and translucent, 3 to 5 minutes. Season with salt and pepper. Pour in white wine and simmer until wine is reduced by half. Reduce heat to medium-low and stir in rice. Keep stirring until all the liquid has been absorbed.
Next add hot stock, 1/2 cup at a time, stirring frequently until liquid is absorbed. Continue this process, adding stock 1/2 cup at a time, stirring after each addition, until rice is al dente. You may not need the full 3 cups so test the rice after 20 minutes or when you've used 2 1/2 cups of the stock and adjust accordingly.
Turn heat to lowest setting and add Parmesan cheese, cream, and lemon juice. Stir until cheese has melted and everything has been incorporated. Adjust seasoning with salt and pepper and turn heat off.
Meanwhile, melt 1 tablespoon butter in a small skillet over medium heat and add shrimp. Cook until shrimp tails curl up, about 2 minutes. Be careful not to overcook.
To serve, spoon risotto into bowls, top with shrimp and garnish with fresh parsley and lemon wedge if desired.

Nutrition Facts : Calories 833.5 calories, Carbohydrate 90.9 g, Cholesterol 267.6 mg, Fat 30.2 g, Fiber 1.8 g, Protein 35.9 g, SaturatedFat 17.9 g, Sodium 2926.3 mg, Sugar 3.2 g

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your risotto. Look for plump, juicy shrimp, and bright, zesty lemons.
Don't overcook the rice: Risotto should be cooked until it is al dente, with a slight bite to it. If you overcook the rice, it will become mushy and lose its texture.
Stir constantly: Stirring the risotto constantly will help to release the starches in the rice, which will give it a creamy texture. It will also help to prevent the rice from sticking to the pan.
Add the liquid gradually: Don't add all of the liquid to the risotto at once. Add it in small increments, stirring constantly, until the rice has absorbed all of the liquid. This will help to prevent the risotto from becoming too soupy.
Season to taste: Once the risotto is cooked, season it to taste with salt, pepper, and lemon juice. You can also add additional herbs or spices, if desired.

Conclusion:

Risotto with lemon and shrimp is a delicious and elegant dish that is perfect for a special occasion. It is easy to make, but it does require a little bit of time and attention. If you follow these tips, you will be able to make a perfect risotto that will impress your friends and family.