Shrimp and Lemon Risotto with Parmesan

By AislePrompt Editorial · Published 2026-07-16 · Updated 2026-07-16

Creamy Italian risotto enriched with succulent shrimp, fresh lemon zest, and Parmesan cheese for a comforting seafood dinner. This Italian-inspired seafood recipe, ready in about 45 minutes, pairs arborio rice, shrimp, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups arborio rice
• 1 lb, peeled and deveined shrimp
• 3 tbsp olive oil
• 2 small, finely chopped shallots
• 3, minced garlic cloves
• 1/2 cup dry white wine
• 5 cups, kept warm vegetable broth
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 3/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 2 finely chopped shallots and 3 minced garlic cloves, sautéing for 2-3 minutes until translucent and fragrant.
2. Step 2: Add 1 1/2 cups arborio rice to the pan and stir for 1-2 minutes to toast the grains lightly.
3. Step 3: Pour in 1/2 cup dry white wine and cook, stirring, until the wine is mostly absorbed.
4. Step 4: Begin adding 5 cups warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next, cooking the risotto for about 18-20 minutes until creamy and al dente.
5. Step 5: While risotto cooks, heat 1 tbsp olive oil in a separate skillet over medium-high heat. Add 1 lb peeled and deveined shrimp seasoned with 1/2 tsp salt and 1/4 tsp black pepper, cooking 2 minutes per side until pink and just cooked through. Remove from heat.
6. Step 6: When risotto is cooked, stir in 2 tbsp unsalted butter, 3/4 cup grated Parmesan cheese, 2 tbsp fresh lemon juice, 1 tsp lemon zest, and the cooked shrimp. Adjust seasoning with 1/2 tsp black pepper and additional salt if needed.
7. Step 7: Garnish with 2 tbsp chopped fresh parsley and serve immediately, enjoying the rich, zesty flavors balanced with creamy texture.