Creamy Lemon Parmesan Shrimp Risotto with Roasted Zucchini

This lemony shrimp risotto brings together creamy Arborio rice, savory Parmesan, garlic, onion and thyme in a rich, spoonable dish.

Roasted zucchini adds tender green bites with lightly browned edges, while fresh lemon zest and juice brighten the shrimp and rice just before serving.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat the oven to 400 degrees F.
2. In a small pot, combine the chicken stock concentrate with 4 cups water. Bring to a simmer over low heat and keep warm.
3. Halve, peel and finely dice the onion. Cut the zucchini into 1/2-inch cubes. Mince or grate the garlic. Zest the lemon until you have 1/2 teaspoon zest, then halve the lemon.
4. Place the zucchini on a baking sheet. Toss with the olive oil, salt and pepper. Roast until tender and lightly browned, about 20 minutes, tossing halfway through.
5. While the zucchini roasts, melt the butter in a large pan over medium heat. Add the onion and garlic and cook, tossing, until softened, 5 to 6 minutes. Season with salt and pepper.
6. Add the Arborio rice to the pan and stir until the grains look slightly translucent, 1 to 2 minutes. Add the thyme bunch.
7. Add the warm stock to the rice 1/2 cup at a time, stirring after each addition. Let the rice absorb most of the liquid before adding more.
8. Continue adding stock and stirring until all the stock is used and the rice is nearly al dente, about 25 minutes. The risotto should be thick and creamy but not stiff, with the grains still having a slight bite.
9. Remove and discard the thyme bunch. Some thyme leaves may remain in the risotto.
10. Stir the shrimp and Parmesan into the risotto. Cook until the shrimp are completely opaque, 5 to 6 minutes.
11. Stir in the lemon zest and a few squeezes of lemon juice to taste. Season with salt and pepper.
12. Divide the risotto between bowls and top with the roasted zucchini.

Recipe Tips

FAQ

How do I know when the risotto is ready?

The risotto should be thick and creamy but not stiff. The rice should be nearly al dente, meaning the grains still have a slight bite.

When should I add the shrimp?

Add the shrimp after the rice has absorbed the stock and the thyme bunch has been removed. Stir them in with the Parmesan and cook until the shrimp are completely opaque.

How much lemon should I use?

Use 1/2 teaspoon lemon zest, then add a few squeezes of lemon juice to taste at the end.