Lemon Risotto with Shrimp Recipe
Lemon risotto with shrimp, but vegan—because elegance doesn’t need seafood to sparkle.
Creamy Arborio rice simmers slowly, soaking up tangy lemon and rich broth.
Each spoonful feels silky, luxurious, and just a little dramatic.
Plant-based shrimp join the party, golden and garlicky, adding that briny flair without guilt.
Fresh herbs sprinkle across like accessories on a runway look.
Darling, this isn’t just dinner—it’s pure Italian chic served in a bowl, complete with sass and shine.
Lemon Risotto with Shrimp Recipe
A vegan lemon risotto topped with garlicky plant-based shrimp—creamy, tangy, and effortlessly elegant.
Ingredients
Method
- For the Risotto
- Heat olive oil in skillet; sauté onion and garlic for 3 minutes.
- Stir in Arborio rice; toast 2 minutes.
- Deglaze with wine, stirring until absorbed.
- Add broth one ladle at a time, stirring constantly until absorbed.
- Continue 25 minutes until rice is creamy and tender.
- Stir in lemon juice, zest, vegan butter, and parmesan.
- Season with salt and pepper.
- For the Shrimp
- Heat olive oil in skillet.
- Add garlic; sauté 1 minute.
- Toss in vegan shrimp, lemon juice, and red pepper flakes; cook 4 minutes.
- To Serve
- Spoon risotto into bowls, top with shrimp, and garnish with parsley.
Notes
Nutritional Values (per serving)
- Calories: 370
- Total Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 14g
Vitamins and Minerals (per serving)
- Vitamin C: 18%
- Iron: 12%
- Calcium: 9%
- Potassium: 11%
- Magnesium: 8%
Additional Notes/Tips
- Keep broth warm—cold liquid slows the cooking.
- Stir frequently for creamy texture.
- Add peas or asparagus for extra flair.
- Serve immediately—risotto waits for no one.
