Creamy lemon risotto with shrimps

Name: Creamy lemon risotto with shrimps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 persons
Cuisine: World
Ingredients: 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

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.

Creamy lemon risotto with shrimps ingredients

Recipe creamy lemon risotto with shrimps

Made by Véronique

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

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

10 minutes

Time cooking

30 minutes

Total time

40 minutes

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.

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!