` Parmesan and Lemon Risotto with Wine Poached Shrimp - Olive Oil Times
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Parmesan and Lemon Risotto with Wine Poached Shrimp

This lemon parmesan risotto with wine poached shrimp is the perfect fall entree. It takes less than 30 minutes to make and it works perfectly for a hearty dinner, or an awesome side dish for your next get-together!
Parmesan and Lemon Risotto with Wine Poached Shrimp
Parmesan and Lemon Risotto with Wine Poached Shrimp
By Paul Kostandin
Nov. 9, 2020 08:00 UTC

Risotto is one of my desert island foods. It is infi­nitely adapt­able to the ingre­di­ents you have on hand. It is wildly inex­pen­sive to make and to me it epit­o­mizes the heart of rus­tic, peas­ant cui­sine.

You take an inex­pen­sive ingre­di­ent like short-grain rice, cook it in a method that takes time and atten­tion, and by doing so you ele­vate a sim­ple rice dish to the level of fine din­ing. It is also impor­tant to note that the com­bi­na­tion of gar­lic, olive oil and cheese cre­ates a bit of an umami bomb. Like the best fried rice, it will keep you com­ing back bite after bite for just a lit­tle bit more of that cheesy, savory good­ness!

This recipe is a very sim­ple lemon and parme­san risotto, heavy on the cheese. With the addi­tion of light, fla­vor­ful wine poached shrimp and a driz­zle of robust pep­pery olive oil, you can eas­ily cre­ate a dish that will impress even the most finicky of palates.

Go ahead and dou­ble this recipe, risotto works great as a left­over for lunch or din­ner the next day. Or get adven­tur­ous and try mak­ing Arancini by bread­ing and fry­ing risotto balls made from the cold, left­over rice.

Parmesan and Lemon Risotto with Wine Poached Shrimp

Parmesan and Lemon Risotto with Wine Poached Shrimp

4from6votes
Course: Dinner, Sides, LunchCuisine: Italian, MediterraneanDifficulty: Medium
Servings

4

serv­ings
Prep time

15

min­utes
Cooking time

30

min­utes

This parme­san and lemon risotto stop even the most sea­soned foodie in their tracks. Impress your friend and fam­ily with this Mediterranean clas­sic tonight!

Ingredients

  • For the wine poached shrimp

  • 12 oz shrimp, peeled and deveined

  • 1cupdry white wine

  • 1cupwater

  • 1tspchopped gar­lic

  • 1tbsplemon juice

  • 1/4cupextra vir­gin olive oil

  • For the risotto

  • 2cupsarbo­rio rice

  • 1/2cupextra vir­gin olive oil

  • 1/4cupfinely diced white onion

  • 2tbspchopped gar­lic

  • 1/2cupdry white wine

  • 5 – 6cupswater or veg­etable stock

  • 1/4cuplemon juice

  • 1cupparme­san cheese

  • 2tbspsalt

  • 1tbspground black pep­per

  • 1tbspchopped pars­ley

  • For gar­nish

  • 2tbsprobust extra vir­gin olive oil

  • 1/4cupparme­san cheese

Directions

  • To pre­pare the wine poached shrimp
  • In a small sauce pan heat the olive oil over medium heat.
  • Add the chopped gar­lic to the pan and saute until fra­grant.
  • Add the wine, water, and lemon juice to the pan and allow the mix­ture to come to a sim­mer.
  • Add the shrimp to the sim­mer­ing poach­ing liq­uid.
  • Cook the shrimp for 5 min­utes or until they are fully cooked.
  • Add the ice to the pan and allow the shrimp to cool.
  • Reserve until needed.
  • To pre­pare the risotto
  • In a medium pot heat the olive oil over medium heat.
  • Add the rice, gar­lic and diced onion to the pan and begin to stir con­stantly with a wooden spoon.
  • Toast the rice and veg­eta­bles until the rice is some­what translu­cent and the garlic/onions are fra­grant.
  • Add the salt and white wine to the pan and con­tinue stir­ring with the wooden spoon.
  • Allow the major­ity of the wine to cook off before mov­ing on.
  • Begin to add the veg­etable stock or water a cup at a time.
  • Continue stir­ring the rice mix­ture con­stantly with the wooden spoon, allow­ing the rice to absorb the major­ity of the liq­uid before adding another cup.
  • After you have added 4 cups you should begin to notice the rice mix­ture is get­ting thicker as the rice grains cook and resem­bling more of a por­ridge. Begin to taste the rice for done­ness at this point.
  • Continue to add stock or water to the pot a cup at a time while stir­ring con­tin­u­ously until the rice grains are com­pletely ten­der.
  • Allow the liq­uid to con­tinue to cook off until you reach the desired con­sis­tency. Risotto should be por­ridge-like, it should­n’t be too thick or too thin. When you pour it into a serv­ing dish it should mound up slightly but flow as it sits. If your risotto is too thick add a lit­tle more liq­uid or if it is too thin allow it to cook fora while longer.
  • To fin­ish the risotto, remove the pot from the heat and add the lemon juice, black pep­per and parme­san cheese. Continue to stir the ingre­di­ents together until the risotto is smooth and creamy.
  • Transfer the risotto to a serv­ing dish and top it with the wine poached shrimp, more parme­san cheese and a driz­zle of a robust, full-fla­vored extra vir­gin olive oil.

Discover more recipes with extra virgin olive oil.

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