Lemony Shrimp Risotto Recipes

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.

Steps:

• In a heavy-bottom pot such as a Dutch-oven, add 1 tablespoon of olive oil and heat up over medium-high heat. Brown the shrimp on both sides without fully cooking them through, about 1 minute per side. Remove and set aside on a plate.
• In the same pot, add the remaining tablespoon olive oil, then add the onions and garlic. Saute for 5 minutes, then add the risotto and cook, stirring gently, to toast it. Add the lemon zest and juice and turn the heat to medium; add the white wine. Continue stirring until most of the wine has cooked off, 5 to 7 minutes. Slowly add about 1/2 cup of chicken broth, and cook, stirring frequently, until the liquid has been absorbed; then add another 1/2 cup chicken broth. Continue doing so in this manner until the risotto is fully cooked through and the liquid has been completely absorbed. (You may need more or less than the 3 1/2 cups of chicken broth.)
• Season with salt and pepper to taste, then add the shrimp back in. Toss to incorporate and cook until the shrimp are cooked all the way through, 2 to 3 minutes. Divide evenly into 2 bowls and serve!

Steps:

• Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth barely simmering, covered.
• Cook onion in 2 tbsp butter with 1/4 tsp salt in a 4 qt heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
• Add rice and cook, stirring constant;y, 1 minute. Add wine and simmer, stirring constantly until absorbed.
• Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of thick soup), about 18 minutes. There will be some left-over broth mixture.
• Sir in shrimp, zest and remaining2 tbsp butter, parmesan, parsley and pepper to taste. (thin risotto with some of remaining broth if necessary).

Steps:

• Peel and devein shrimp. Bring clam juice to a boil and add shrimp shells; reduce to a simmer and cook 10 minutes. Keep warm over very low heat.
• Heat 2 T olive oil over medium heat. When shimmering, add shrimp and saute until almost fully cooked, 2-3 minutes. Add 1/2 c white wine and reduce by half, 1-2 minutes. Transfer shrimp and any remaining liquid to a bowl.
• Heat 2 T olive oil until shimmering. Add onion and salt and saute until soft and translucent, 5-7 minutes. Add rice and stir until rice is opaque, 2-3 minutes. Add 1/2 c white wine and 2 tbsp lemon juice.
• Strain shrimp shells out and discard. Add broth to rice, 1 ladle-full at a time, stirring frequently. When a spoon drawn across the bottom of the pan leaves bare metal, without the risotto sliding in to fill the space, add more broth. It should take 18-20 minutes to add all the broth.
• Before adding the final ladle of broth, add shrimp and juices, Parmigiano, lemon zest, remaining lemon juice and butter, along with remaining broth. Stir well, turn off heat, cover pan, and leave undisturbed for 5 minutes. Garnish with parsley before serving.

Steps:

• Heat seafood stock in a microwave until hot, about 5 minutes, and leave in the microwave until ready to use.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; melt 2 tablespoons butter. Add shallot and cook, stirring, about 1 minute. Add rice, thyme sprigs, and garlic; cook, stirring frequently, about 2 minutes. Stir in wine and cook until the wine evaporates, about 1 minute, then stir in the hot seafood stock and lemon juice. Stir any browned bits from the bottom of the inner pot into the liquid. Add salt and pepper.
• Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, 3 to 5 minutes. Unlock and remove the lid.
• Remove thyme sprigs and add the shrimp. Close the lid and allow the shrimp to cook on the Keep Warm setting, until the shrimp are pink and firm and starting to curl into a "C" shape, about 7 minutes. Stir in lemon zest, the remaining 1 tablespoon of butter, and the grated Parmesan cheese. Stir until the butter is melted. Serve warm.