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Bright & Savory Lemon Shrimp Risotto
A bright, fresh twist on creamy risotto with tender shrimp, arugula, and citrus zest.

If you're craving something comforting yet light and vibrant, this Lemony Shrimp and Risotto delivers in every bite. Juicy shrimp, peppery arugula, and citrusy lemon come together in a creamy Arborio rice base, making this dish perfect for a cozy dinner or a springtime gathering.
Ingredients
5 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound extra-large shrimp, peeled and deveined
1 small fennel bulb, chopped (about 1 cup)
1 small onion, chopped (about 1 cup)
1 large garlic clove, smashed, peeled, and chopped
1 cup Arborio rice (about 6 1/2 ounces)
1/4 cup dry white wine
3 cups low-sodium chicken broth (plus more as needed)
1/4 cup fresh lemon juice (from 1 large lemon)
Zest of 1 large lemon
3 cups fresh arugula
Instructions
Cook the Shrimp
Heat 2 tablespoons of olive oil in a large heavy saucepan over medium heat. Add shrimp, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until the shrimp turn just opaque, about 3 minutes. Transfer the shrimp and their juices to a bowl and set aside.Sauté the Vegetables
Add the remaining 3 tablespoons of olive oil to the same pan. Add chopped fennel and onion, cooking until softened (about 4 minutes). Add garlic and sauté until fragrant, about 30 seconds.Toast the Rice
Add Arborio rice to the pan and stir until the grains are coated and begin to look translucent, about 2 minutes. Pour in the white wine and stir constantly until it's absorbed.Simmer the Risotto
Stir in chicken broth, lemon juice, lemon zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase heat to bring to a gentle boil, then reduce to medium-low. Simmer and stir frequently until the rice is tender but still al dente, and the mixture is creamy about 13 to 14 minutes.Finish and Serve
Stir in the arugula until wilted (about 30 seconds), then gently fold in the cooked shrimp and any juices. If needed, add extra broth 1/4 cup at a time to maintain a creamy consistency. Spoon into shallow bowls and serve immediately.
Chef’s Tips
Use fresh lemon juice and zest for the brightest flavor.
Don’t overcook the shrimp they'll finish warming through in the final stir.
Arugula adds a fresh, peppery bite, but you can substitute spinach if needed.
With its mix of fresh ingredients and comforting texture, this dish is perfect for a weekday indulgence or weekend entertaining.
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