Lemon Garlic Shrimp Risotto

Ingredients

• 1/2 cup Arborio rice
• 6 ounces Large shrimp, peeled and deveined
• 2 cups Chicken broth (low‑sodium)
• 1 teaspoon Lemon zest
• 1 tablespoon Fresh lemon juice
• 2 cloves Garlic cloves, minced
• 2 tablespoons Parmesan cheese, grated
• 1 tablespoon Olive oil
• 1 tablespoon Unsalted butter
• 1 tablespoon Fresh parsley, chopped(optional)
• to taste Salt(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Heat the chicken broth in a saucepan and keep it at a gentle simmer.

2. 2

   In a large skillet, heat olive oil over medium heat, add the minced garlic and sauté for 30 seconds until fragrant.

3. 3

   Add the Arborio rice to the skillet, stirring to coat the grains with oil and garlic; cook for 2 minutes until the rice is lightly toasted.

4. 4

   Begin adding the simmering broth one ladleful at a time, stirring constantly and waiting until each addition is mostly absorbed before adding the next; continue for about 12 minutes.

5. 5

   When the rice is about halfway cooked, stir in the lemon zest and lemon juice.

6. 6

   Season the shrimp with a pinch of salt and pepper, then push the risotto to the side of the skillet and add the butter; once melted, add the shrimp and cook 2‑3 minutes until pink and opaque.

7. 7

   Fold the cooked shrimp into the risotto, stir in the grated Parmesan, and adjust seasoning with salt and pepper as needed.

8. 8

   Remove from heat, garnish with chopped parsley if desired, and serve immediately.