Lemony Risotto with Shrimp

I love the refreshing burst of lemon in this dish, and it's a fantastic recipe to make when fresh corn is in season. Vibrant pink shrimp make it a colorful dish for entertaining. Serve with a mixed green salad for an easy, breezy dinner.


Extra virgin olive oil 30 Milliliter (2 Tablespoon)
Butter 5 Teaspoon , divided
Finely chopped onion 250 Milliliter (1 Cup)
Finely grated lemon zest 15 Milliliter (1 Tablespoon)
Arborio rice 250 Milliliter (1 Cup)
White wine 60 Milliliter (1/4 Cup)
Chicken broth 750 Milliliter (3 Cups)
Shrimp 12 Medium , , peeled and deveined
Blanched corn kernels 250 Milliliter (Fresh Or Thawed Frozen, 1 Cup)
Freshly squeezed lemon juice 45 Milliliter (3 Tablespoon)
Freshly grated parmesan cheese 125 Milliliter (1/2 Cup)
Ground black pepper To Taste
Fine chopped parsley 1 Tablespoon (Use Fresh Ones)
Lemon wedges 4
Freshly grated parmesan cheese 1 Tablespoon
Salt To Taste


1. Set the rice cooker for the Quick Cook or Regular cycle. When the bottom of the bowl gets hot, add oil and 1 tbsp (15 mL) butter and let butter melt. Sauté onion for about 3 minutes or until softened and translucent. Stir in lemon zest.

2. Stir in rice until completely coated. Sauté for about 4 minutes or until mostly translucent and only a dot of white remains. Stir in wine and cook for 3 to 4 minutes or until evaporated. Stir in broth. Close the lid and reset for the Porridge or Regular cycle. Set a timer for 20 minutes. Stir two or three times while the risotto is cooking.

3. When the timer sounds, fold in shrimp, corn and lemon juice. Set the timer for 5 minutes.

4. When the timer sounds, check to make sure risotto is al dente and shrimp are pink and opaque. If necessary, continue cooking, checking for doneness every 5 minutes. Fold in the remaining butter. Fold in Parmesan. Season to taste with salt and pepper. Serve immediately, garnished with parsley and lemon wedges. Serve additional Parmesan on the side.


Substitute 1 cup (250 mL) chopped grilled chicken for the shrimp, adding it with the Parmesan.


To blanch fresh corn kernels, bring a small saucepan of water to a boil over high heat. Add corn and boil for 1 to 2 minutes or until tender-crisp. Using a slotted spoon, transfer corn to a bowl of ice water and let cool completely. Drain.

Try using Meyer lemons for the juice and zest.

This risotto will hold on the Keep Warm cycle for about 1 hour, but you'll need to add 1⁄4 cup (60 mL) more broth for a creamy consistency. Wait until you're ready to serve before folding in the Parmesan, seasoning and garnishing.

• Medium to large rice cooker; fuzzy logic (preferred) or on/off

Excerpted from 300 Best Rice Cooker Recipes by Katie Chin © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Recipe Summary

Servings: 4

Nutrition Facts

Serving size

Calories 808Calories from Fat 222

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 1201 mg50.04%

Total Carbohydrates 106 g35.3%

Dietary Fiber 13 g52%

Sugars 8 g

Protein 36 g72%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet