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To make this dish, gather these key ingredients: - 1 cup Arborio rice - 1 lb shrimp, peeled and deveined - 4 cups low-sodium vegetable broth - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 cup fresh spinach, chopped - 1/2 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 1 tablespoon lemon juice - Zest of 1 lemon - Salt and pepper to taste - Fresh parsley, chopped for garnish These ingredients create a rich, creamy texture and a bright flavor in your risotto. If you don’t have an ingredient, here are some easy swaps: - Use chicken or seafood broth instead of vegetable broth. - Swap shrimp for cooked chicken or scallops if you prefer. - Try using half-and-half in place of heavy cream for a lighter option. - For a dairy-free version, use coconut cream and nutritional yeast instead of cheese. These substitutions still keep the dish delightful and tasty. Fresh ingredients often taste best. Fresh shrimp gives a sweeter flavor. Fresh spinach wilts nicely into the risotto. However, frozen shrimp works well too. Just thaw it before cooking. For the rice, Arborio is key. It gives risotto its creamy texture. Always choose the best quality you can find. This makes your dish shine with flavor. Using fresh or frozen ingredients can fit your needs. Enjoy the cooking process and taste the love in each bite! Start by heating the vegetable broth in a medium saucepan over low heat. Keep it warm while you cook. This way, the rice will absorb it better. In a large pan, pour in olive oil and heat it over medium heat. Add the finely chopped onion. Sauté for about 3-4 minutes until it turns soft and translucent. Then, stir in the minced garlic. Cook for 1-2 minutes until you smell its aroma. Now, add 1 cup of Arborio rice to the pan. Stir it well to coat the rice with oil. Toast the rice for about 2 minutes. You want it to look slightly clear around the edges. Begin adding the warm vegetable broth, one ladle at a time. Stir constantly and let the rice absorb the liquid before adding more. This takes about 18-20 minutes. The rice should be creamy and al dente when done. Once the rice is ready, stir in 1/2 cup of heavy cream, 1/2 cup of grated Parmesan cheese, 1 tablespoon of lemon juice, and the zest of 1 lemon. Mix everything well until it is creamy and rich. In a separate skillet, heat a bit of oil over medium-high heat. Add the shrimp and cook for about 2-3 minutes per side. They should turn pink and opaque. Season them with salt and pepper to taste. Fold the cooked shrimp and 1 cup of chopped spinach into the risotto. The heat will wilt the spinach nicely. Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. Remove from heat and garnish with fresh parsley before serving. Enjoy this creamy lemon garlic shrimp risotto! To make creamy risotto, use Arborio rice. This rice releases starch as it cooks, making a rich texture. Always heat your broth before adding it to the rice. This helps the rice cook evenly. Stir the rice often while you add the broth. This keeps the grains separate and allows for better absorption. Add the heavy cream and Parmesan cheese only when the rice is al dente. This will ensure the risotto stays creamy and does not dry out. Mix well after adding these ingredients to create a smooth finish. Cooking shrimp takes just a few minutes. Heat your skillet to medium-high before adding shrimp. Cook for 2-3 minutes on each side. You know they are done when they turn pink and opaque. Overcooking will make shrimp tough, so watch them closely. If they curl tightly, they are likely overcooked. Remove shrimp from heat as soon as they are done. You can always toss them back in the risotto at the end. This keeps them tender and juicy. Serve your risotto warm and fresh. Garnish with chopped parsley for a pop of color. A sprinkle of lemon zest adds a nice touch too. Pair your risotto with a crisp green salad to balance the meal. A light white wine, like Sauvignon Blanc, complements the lemon flavor well. For extra nutrition, consider adding a side of roasted vegetables. They bring more color and flavor to your plate. Enjoy your meal with family and friends for a delightful dining experience! {{image_2}} You can boost the health factor of your risotto by adding fresh veggies. Spinach is a great start, but you can also try: - Peas - Asparagus - Bell peppers Adding these not only makes your dish colorful but also adds vitamins. Just toss them in when you add the spinach. They will cook quickly and keep their crunch. If you prefer chicken or scallops, they work well in this dish. For chicken, use boneless thighs or breasts. Cook them in the skillet until golden brown and safe to eat. This adds a nice twist to the classic shrimp risotto. For scallops, sear them for about 2-3 minutes on each side until they turn golden. Both proteins soak up the lemon flavor nicely. You can make your risotto even tastier with herbs and spices. Fresh herbs like basil or thyme add a burst of flavor. You can sprinkle them in just before serving. Also, consider adding a pinch of red pepper flakes for some heat. This small touch can make a big difference in flavor. Each variation keeps the dish exciting and allows you to adapt it to your taste! To store leftover risotto, let it cool first. Place it in an airtight container. Make sure to seal the lid tightly. Store the risotto in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When ready to eat, take the risotto out of the fridge. Add a splash of broth or water to keep it moist. Heat it in a saucepan over low heat. Stir often until it’s warm. You can also use the microwave. Heat in short bursts, stirring in between. This helps avoid overcooking. To freeze risotto, place it in a freezer-safe container. Leave some space at the top, as the rice expands. Label the container with the date. You can freeze it for up to three months. When ready to use, thaw it in the fridge overnight. Then follow the reheating instructions for a tasty meal. Yes, you can. If you want a meatless dish, skip the shrimp. You can add more vegetables, like mushrooms or asparagus. These will give flavor and texture. You can also use plant-based proteins, like chickpeas or tofu, for a protein boost. Arborio rice is key for creamy risotto. However, you can use Carnaroli or Vialone Nano rice, as they have similar starch content. If you can't find them, consider using sushi rice. It also has a sticky texture, but it may not be as creamy as Arborio. Risotto is done when the rice is al dente, meaning it should still have a slight bite. It should also look creamy, not too dry or too soupy. Stir it often and taste a bit to check the texture. You'll know it's perfect when it feels smooth and tender. Yes, this recipe is great for meal prep! You can make it ahead and store it in the fridge. Just keep it in an airtight container. When you're ready to eat, reheat it on the stove with a splash of broth or water. This will help restore its creaminess. In this article, I covered how to make creamy lemon garlic shrimp risotto. I shared essential ingredients, helpful tips, and step-by-step instructions. You learned about storage and various substitutions to suit your taste. Remember, perfect risotto is all about patience and care. Keep practicing, and you'll impress anyone with your tasty dish. Enjoy your cooking journey!

Creamy Lemon Garlic Shrimp Risotto

Indulge in a deliciously creamy lemon garlic shrimp risotto that’s perfect for any occasion! This easy recipe combines tender shrimp, Arborio rice, and fresh spinach, all enveloped in a luscious cream and Parmesan sauce. In just 35 minutes, you can create a gourmet meal that's sure to impress. Click through to explore the full recipe and elevate your dinner tonight with this delightful dish!
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Ingredients
  

1 cup Arborio rice

1 lb shrimp, peeled and deveined

4 cups low-sodium vegetable broth

1 small onion, finely chopped

3 cloves garlic, minced

1 cup fresh spinach, chopped

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

1 tablespoon lemon juice

Zest of 1 lemon

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

In a medium saucepan, heat the vegetable broth over low heat and keep warm.

    In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

      Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

        Add the Arborio rice, stirring to coat it in the oil and allow it to toast for about 2 minutes, until slightly translucent around the edges.

          Begin adding the warm vegetable broth to the rice, one ladleful at a time. Stir continuously and let the rice absorb the broth before adding more. This process should take about 18-20 minutes.

            When the rice is creamy and cooked to al dente, stir in the heavy cream, Parmesan cheese, lemon juice, and lemon zest. Mix well until creamy.

              In a separate skillet, sauté the shrimp over medium-high heat for about 2-3 minutes per side or until they turn pink and opaque. Season with salt and pepper.

                Fold the cooked shrimp and chopped spinach into the risotto, allowing the spinach to wilt. Adjust seasoning with more salt, pepper, or lemon juice to taste.

                  Remove from heat and garnish with fresh parsley before serving.

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4