If you're looking for a creamy, satisfying meal that's both gluten free and quick enough for a weeknight, this Easy Lemon Risotto with Shrimp is your new go-to. In just 30 minutes, you can have a restaurant quality dinner on the table, packed with zesty citrus flavor and tender, garlicky shrimp.
Why You'll Love This Shrimp Risotto Recipe
This shrimp risotto recipe is perfect when you want something that feels a little fancy without a lot of extra work. It's great for date night, easy entertaining, or just switching up your usual dinner routine.
It's a perfect blend of comfort and freshness. The risotto is rich and creamy without any cream- just good arborio rice and a little patience. The shrimp cooks quickly, and the lemon keeps everything light and fresh. Best of all, it's naturally gluten-free, relying on simple pantry ingredients that make it safe and satisfying for those with Celiac Disease or gluten intolerance.
- Creamy without any cream!
- Bright, fresh lemon flavor
- Ready in about 30 minutes
- Naturally gluten free
- Fancy enough for guests, easy enough for weeknights
What You'll Need
- 1 cup arborio rice
- 1 lb large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth (gluten-free)
- ½ cup dry white wine (optional, or use more broth)
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- Juice of 1 large lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Love this easy gluten free dinner recipe? Be sure to check out my entire collection of Gluten Free 30 Minute Meals!
How to Make This Lemon Risotto with Shrimp Recipe
- Warm the broth: In a saucepan, bring the broth to a simmer. Keep it on low heat while you cook.
- Cook the shrimp: Heat oil in a skillet over medium heat. Add garlic and cook for 30 seconds. Toss in the shrimp and cook for 2 minutes per side, or until pink and opaque. Season with salt and pepper. This is your garlicky lemon shrimp-bursting with flavor. Remove shrimp from the skillet and set aside.
- Sauté: In the same skillet, heat butter over medium heat. Stir in the arborio rice, ½ teaspoon salt and toast for 1-2 minutes.
- Deglaze and simmer: Pour in the wine and stir until mostly absorbed. Add warm broth one ladle at a time, stirring frequently. Wait until each ladle is mostly absorbed before adding the next. This process takes about 18-20 minutes.
- Finish the risotto: Once the rice is tender and creamy, stir in Parmesan cheese, lemon juice and season to taste. Fold in the cooked shrimp, or serve them on top for a more elegant presentation.
- Garnish and serve: Sprinkle with fresh parsley and a little extra lemon zest if desired.
Dairy Free Ingredient Swaps for Butter and Parmesan cheese
You can easily make this Lemon Risotto with Shrimp dairy free without sacrificing flavor or creaminess. Here's how:
- Replace the 2 tablespoons of butter with an equal amount of olive oil or your favorite plant-based butter (like Earth Balance).
- For that cheesy, umami flavor, stir in 2-3 tablespoons of nutritional yeast.
Serving Suggestions
This lemon risotto with shrimp is a complete meal on its own, but it also goes well with:
- A simple green salad
- Roasted veggies
- Gluten Free garlic bread
It's a great option for spring and summer, but cozy enough to enjoy year-round.
Storage & Reheating
Risotto is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of broth to loosen it up.
A Versatile Lemon Risotto Recipe
This lemon risotto recipe is endlessly adaptable. You can swap shrimp for scallops, chicken, or even grilled veggies for a vegetarian twist. Try adding a touch of chili flakes or herbs like thyme or basil for a bold flavor.
Whether you're craving a risotto recipe with shrimp or an elegant yet easy lemon garlic shrimp recipe, this dish checks every box- creamy, bright, naturally gluten-free, and ready in just 30 minutes. Dinner just got deliciously simple!
Let's cook!
Lemon Risotto with Shrimp
Ingredients
- 1 cup Arborio Rice
- 1 lb Shrimp peeled and deveined
- 3 cloves Garlic minced
- ½ cup White Wine
- 4 cups Chicken Broth
- ½ teaspoon Salt
- ½ cup Parmesan Cheese
- 2 tablespoon Butter
- 2 tablespoon Oil
- Juice of one Lemon
- 1 tablespoon Fresh Chopped Parsley
Instructions
- In a saucepan, bring the broth to a simmer. Keep it on low heat while you cook.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds. Add the shrimp to the pan, season with a little salt and pepper and cook until pink. Remove the shrimp from the skillet and set aside.
- In the same skillet, add butter over medium heat. Stir in the arborio rice and ½ teaspoon salt then toast for 1-2 minutes.
- Pour in the wine and stir until mostly absorbed. Add warm broth one ladle at a time, stirring frequently. Wait until each ladle is mostly absorbed before adding the next. This process takes about 18-20 minutes.
- Once the rice is tender and creamy, stir in Parmesan cheese and lemon juice. Finally, fold in the cooked shrimp and sprinkle with fresh chopped parsley.
Stacy says
This was so easy to whip up during a snow storm yet tasted like we were out to dinner!
Thriving Gluten Free says
Love that! So glad you enjoyed it- stay warm!