Garlic, Lemon, Thyme and Shrimp Risotto Recipe

I recently joined a make it yourself cooking subscription box called Hello Fresh (click here to save $25 on it when you use code Fresh25 at checkout) to see if the meals are easy to make and as good as they sound.  That’s how I came across this awesome recipe for garlic, lemon and thyme shrimp risotto.  I was really intimidated by it at first, but when I calmed down (poured a glass of wine) and started, it was actually really easy and the end product came out perfect.

To be fair, I did make a couple of modifications.  I also have to warn you that the box did not have all of the ingredients or tools you’ll need.  It was missing the zester, grater, butter, salt, pepper and olive oil.  However, if you read the recipes on their website before you get the meal, you’ll know what you need, except the butter, salt, pepper and olive oil.  They don’t warn you that you need those before hand.

lemon garlic and thyme shrimp risotto

You will need:

  • 10 oz of shrimp
  • 3/4 cup of arborio rice
  • 1/4 cup of grated parmesan cheese
  • about 3 or 4 cups of chicken stock or broth
  • 1 small white or yellow onion finely chopped
  • 2 cloves of garlic minced
  • 1 small zucchini
  • 1/4 oz of thyme on the stem
  • `1 small lemon
  • 2 tablespoons of butter (I used one)
  • Olive oil
  • Sea salt
  • Pepper
  • Chardonnay or Savignon Blanc (optional)

ingredients for garlic and shrimp risotto

This recipe is very very scary looking, but super easy to make.  First get everything ready.

Pre-heat your oven to 400 and line a baking sheet with foil.  Now chop your cucumber into wedges and season with sea salt, pepper and drizzle with olive oil.  Put them in the oven for 10 minutes, flip them and roast for another 10 or until they’re browned.

Now mince your garlic and chop your onions.  Throw 1 or 2 tablespoons of butter into a large sauce pan on medium heat and let it melt.  Next add in your onions and garlic until they turn translucent.

finely chopped onion and minced garlic

Once they’re clean, pour the rice into the pan and mix it around every minute until it also starts to turn clear.  Once it does, throw the thyme on top of it and add the chicken broth in 1/4 to 1/3 cup at a time.  I reduced the heat to medium low for the first 10 min and then went to medium once the rice started to bulk up.

how to cook thyme in risotto

Once the liquid dissapears from the risotto, add another 1/4 to 1/3 cup.  When the risotto gets to be al dente, add some sea salt and pepper to taste.  Next add the uncooked shrimp to it.  Once the bottoms of the shrimp start to turn reddish orange and the tops are translucent, start flipping them over and build a layer of risotto over them so it steams them until they’re cooked.

garlic shrimp and lemon risotto recipe

When the shrimp are cooked, squeeze a lemon over them, add the zest if you want and then pour the parmesan in.  If you want to add wine, I poured some chardonnay in half of it (I used a buttery and oaky one) and it made it a million times more amazing.  Now add in the zuchinni and once it’s all blended together, plate it and serve it.  Here’s my cat Frost checking out the dinner.  He liked smelling the shrimp as well.  If you like this recipe, come back often for wine reviews and more easy to make recipes.  If you want to have an awesome box like this delivered to your house or apartment, click here and save $25 and use code Fresh25 at checkout.

cat checking out my shrimp risotto

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