Lemon Shrimp Risotto Recipe

Bring the chicken or vegetable stock to a gentle simmer in a medium saucepan and keep hot over low heat.

Zest and juice the lemon(s). Finely grate Pecorino Romano. Peel and devein shrimp if needed and pat dry with paper towels.

Measure out rice, wine, and other ingredients so everything is ready to add while cooking risotto.

In a small food processor or blender, combine basil leaves, pine nuts, garlic, 1 tbsp grated Pecorino, lemon juice, and salt. Pulse to break down.

With the motor running, drizzle in 3 tbsp extra-virgin olive oil until a loose emulsion forms. Taste and adjust salt or lemon. If too thick, add 1–2 tsp warm water to loosen. Transfer to a small bowl and refrigerate until serving.

Season the shrimp with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tbsp lemon zest. Toss to coat.

Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook 1–1.5 minutes per side, until just pink and opaque (do not overcook). Remove shrimp to a plate and keep warm. Reserve any pan juices for finishing if desired.

Sweat aromatics and toast rice

In a wide heavy-bottomed saucepan or sauté pan, heat 2 tbsp olive oil and 2 tbsp butter over medium heat. Add the finely diced onion and a pinch of salt; cook, stirring occasionally, until translucent and softened, 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add the Arborio rice and stir to coat the grains in fat; cook 1–2 minutes until the edges of the rice are translucent and the center is opaque.

Deglaze with wine

Pour in 1 cup dry white wine and cook, stirring, until the wine has mostly evaporated and the rice has absorbed the liquid, about 2–3 minutes.

Add stock gradually

Begin adding the hot stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 18–20 minutes, or until the rice is creamy and al dente. Stir often to encourage creaminess and prevent sticking. Reserve a small cup of hot stock in case you need to loosen the risotto at the end.

Finish risotto

When the rice is just tender with a slight bite, remove the pan from the heat. Stir in 3 oz finely grated Pecorino Romano, 1 tbsp butter (for finishing), 1 tbsp lemon zest, and 2 tsp fresh lemon juice. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper (adjust to taste). If the risotto seems too thick, stir in up to 1/4 cup reserved hot stock to reach a loose, creamy consistency.

Taste and adjust seasoning. The risotto should be creamy and spread slightly on the plate rather than holding a rigid mound.

Fold the cooked shrimp gently into the finished risotto, reserving a few shrimp for garnish if desired.

Spoon risotto into warm shallow bowls. Drizzle about 1 tsp of basil pesto over each portion (more to taste) and finish with a light scattering of chiffonade basil and an extra sprinkle of Pecorino Romano.

Serve immediately with lemon wedges on the side.