Creamy Shrimp and Zucchini Risotto with Lemon and Parmesan

This creamy risotto is a celebration of spring vegetables and succulent shrimp. Tender zucchini, sweet peas and hearty shrimp are folded into a luscious Arborio rice base, finished with bright lemon and salty Parmesan. It’s a satisfying and elegant dish that comes together in one pot.

The key to a perfect risotto is patience-adding warm stock gradually and stirring until each addition is absorbed. The result is a velvety, comforting bowl that highlights the fresh flavors of the season. Serve with extra lemon wedges for a burst of brightness.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and mince shallot. Trim zucchini; grate on the largest holes of a box grater. Zest and quarter lemon.
2. In a medium pot, combine 4 cups water and stock concentrates; bring to a boil, then reduce to a low simmer.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add shrimp and cook until pink and cooked through, 2-3 minutes per side. Transfer to a plate.
4. Melt 2 TBSP butter in the same pan over medium heat. Add shallot and zucchini; season with salt and pepper. Cook, stirring, until softened, 2-3 minutes.
5. Add rice and 1 cup simmering stock to the pan; stir until liquid is mostly absorbed. Continue adding stock, ½ cup at a time, stirring until absorbed each time, until rice is al dente and creamy, 25-30 minutes.
6. Once risotto is done, stir in shrimp, peas, half the Parmesan, 2 TBSP butter and a squeeze of lemon juice. Season with salt and pepper.
7. Divide risotto between bowls. Top with lemon zest and remaining Parmesan. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen peas?

Yes, add frozen peas directly to the risotto in the last few minutes of cooking.

Can I substitute the shrimp?

You can use cooked chicken or omit protein for a vegetarian version.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water or broth.