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lemon shrimp risotto in serving bowl
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5 from 2 votes

Lemon Shrimp Risotto

This dairy-free lemon shrimp risotto is made with seafood broth, Arborio rice, shrimp and lemon. Optionally, add shrimp (or prawn) roe for extra flavor and color!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course, Side Dish
Cuisine: American, Italian
Diet: Gluten Free
Servings: 2 people
Calories: 644kcal


  • 3 cups seafood stock Or use vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, finely diced
  • ¾ cup Arborio rice
  • ¼ teaspoon red chili flakes Use ½ teaspoon for a little more heat.
  • shrimp or prawn roe (optional, amount variable) Or use a small pinch of saffron (also optional)
  • 1 cup dry white wine Or use an additional 1 cup stock or broth
  • 8 ounces shrimp, shells + tails removed, shrimp deveined
  • 1 lemon, zested + juiced (divided)
  • extra sea salt, to taste (optional) Amount of salt needed will depend on how salty your stock or broth is.


  • Heat stock in saucepan over medium heat until hot, and then keep warm on low heat.
    Meanwhile, heat olive oil over medium heat in a large pan (such as a wok) or a Dutch oven.  When the oil begins to ripple, add the diced onion and cook 3-4 minutes until the onions soften.
    Add garlic to the pan and cook 1 minute.  
    Cook Onions + Garlic
  • Add rice and stir 1-2 minutes to toast.
    Add the chili flakes. If using roe (or saffron), add it now.
    Add Chili Flakes + Roe (or Saffron)
  • Lower the heat to medium-low. Add white wine and simmer, stirring constantly, until wine is completely absorbed (4-5 minutes). 
    Ladle about ½ cup of stock into the pan, and stir every few minutes until all the liquid is absorbed.
    Test to see if you're ready to add more stock: Use a spatula or spoon to pull the rice across the pan. If the space immediately fills with liquid, the rice isn't ready. When the space stays dry, the rice is ready for more broth.
    When the Liquid is Absorbed, Add More
  • Continue adding the stock in ½ cup batches, stirring until the liquid is totally absorbed before adding more stock.
    When you're almost out of stock, add the last ½ cup of stock, the shrimp and the lemon zest to the pan. Stir the shrimp into the rice, and continue cooking until the liquid is absorbed and the shrimp is opaque.
    Add Shrimp to Broth + Rice
  • Finally, add the lemon juice and stir. Taste the rice and add salt if desired. Serve immediately.


Serves 2 generously or makes 4 smaller servings.  (If serving 4, serve along with other side dishes.) 
Prep Time does not include preparing shrimp.  It is difficult to know how long shrimp prep will take, because shrimp can be purchased in all stages of preparation.  Be aware that if your shrimp need to be fully prepped, it will increase the prep time.
Risotto color:
  • If adding roe or saffron, the risotto will be a deep orange color.
  • If omitting roe or saffron, you can (optionally) add a dash of turmeric to add a golden yellow color to the dish.  Add the turmeric near the end of the cook time along with the shrimp.


Calories: 644kcal | Carbohydrates: 75g | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 2060mg | Potassium: 719mg | Fiber: 5g | Sugar: 5g | Vitamin A: 102IU | Vitamin C: 38mg | Calcium: 320mg | Iron: 7mg