Creamy Lemon Risotto With Shrimps


This creamy lemon risotto with shrimps can be served all year round, cause it's so delicious and don't you just love lemon? Extra delicious with garlic shrimps and mascarpone.

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Creamy lemon risotto with shrimps
Veronique van Ohmydish

Made by Véronique

Published at 2018-02-02, this recipe is for 4 people and takes 40 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 15-02-2021

40 minutes 4 people Main course
Creamy lemon risotto with shrimps


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  • about 300 gram risotto rice
  • 2 lemons
  • about 100 ml dry white wine
  • 1 shallot or onion
  • 2 garlic cloves
  • 100 gram mascarpone
  • about 700 ml vegetable stock
  • about 200 gram shrimps
  • pepper and salt to taste
  • optional: fresh chives
Creamy lemon risotto with shrimps ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • large skillet
  • silicone spatula
  • medium-sized skillet

Creamy Lemon Risotto With Shrimps

40 minutes 4 people Main course

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Preparation -- 10 minutes

Peel the onion and garlic cloves, finely chop the onion and divide the garlic cloves in halves. Defrost and peel the shrimps if needed.

Create fine lemon zest of 1 of the lemons and coarse lemon zest of the second lemon and squeeze the juice from 1 lemon and set aside.

Heat vegetable stock and finely chop the chives.  

Creamy lemon risotto with shrimps
Creamy lemon risotto with shrimps

Finishing the creamy lemon risotto with shrimps -- 30 minutes

Heat olive oil in a large skillet and sauté the onion for a few minutes. Add the risotto rice and sauté a few minutes more until they've become glossy. Pour in the white wine and as soon as the rice has absorbed the wine completely you can start adding vegetable stock.

Don't add too much stock at once and add the next spoonful when the previous one has been absorbed. Keep adding stock until the rice is almost done, it's possible you have to use less than 700 ml.

Meanwhile heat olive oil in a medium-sized skillet and add the halved garlic cloves. Let them simmer on low heat for a few minutes until the oil has absorbed the garlic flavour.

Discard the garlic and cook the shrimps in the oil for a few minutes and season them with pepper and salt. Stir mascarpone, finely grated lemon zest and lemon juice into the risotto and 

Season with pepper and salt. Serve with the garlic shrimps, coarse lemon zest and chives, enjoy!

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