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Lemon Risotto with Shrimp Recipe

A vegan lemon risotto topped with garlicky plant-based shrimp—creamy, tangy, and effortlessly elegant.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • For the Risotto
  • Arborio rice: 1 1/2 cups
  • Olive oil: 3 tbsp
  • Garlic: 3 cloves minced
  • Onion: 1 small diced
  • Vegetable broth warm: 5 cups
  • White wine optional: 1/2 cup
  • Lemon juice: 3 tbsp
  • Lemon zest: 1 tsp
  • Vegan butter: 2 tbsp
  • Vegan parmesan: 1/3 cup grated
  • Salt: 1/2 tsp
  • Black pepper: 1/4 tsp
  • Fresh parsley: 2 tbsp chopped
  • For the Shrimp
  • Vegan shrimp: 2 cups
  • Olive oil: 2 tbsp
  • Garlic: 2 cloves minced
  • Lemon juice: 1 tbsp
  • Red pepper flakes: 1/4 tsp

Method
 

  1. For the Risotto
  2. Heat olive oil in skillet; sauté onion and garlic for 3 minutes.
  3. Stir in Arborio rice; toast 2 minutes.
  4. Deglaze with wine, stirring until absorbed.
  5. Add broth one ladle at a time, stirring constantly until absorbed.
  6. Continue 25 minutes until rice is creamy and tender.
  7. Stir in lemon juice, zest, vegan butter, and parmesan.
  8. Season with salt and pepper.
  9. For the Shrimp
  10. Heat olive oil in skillet.
  11. Add garlic; sauté 1 minute.
  12. Toss in vegan shrimp, lemon juice, and red pepper flakes; cook 4 minutes.
  13. To Serve
  14. 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.