I pretty much love anything with cheese and being that I’m Italian, it would be odd if I didn’t love risotto as much as I do! I’ve never had a risotto I didn’t like, but this Parmesan Lemon Risotto recipe I just put together, is my current favorite…ever.
I started off planning to make a butternut squash risotto, then somehow decided it would be a Parmesan Lemon risotto instead. Finally, I decided at the last minute to cube and roast the squash (that I had bought to make risotto with anyway!) and mix it into my Parmesan Lemon Risotto (yes, I am your typical mind-changing female).
I was a little worried it wasn’t going to work out. I really had no idea it was going to turn out amazing, but it did! Not gonna lie…I didn’t share. I didn’t even tell anyone I made it – ha!
In my recipe post for Pumpkin Risotto, I mentioned how risotto has this reputation of being difficult to make. It’s intimidating, I get it. I was there too. But, I can honestly tell you – it’s not hard! Just be sure to use arborio rice and be prepared to stir, stir, and stir some more.
I was literally stirring with one hand, cleaning up the mess I had made with the other, and trying to feed the baby bits of turkey and cheese all at once and mine still turned out just fine! You can do it!
Obviously, this Parmesan Lemon Risotto Recipe with Roasted Butternut Squash is delicious on its own, but I think it would be a great side dish as well. I’m planning to serve it at Thanksgiving this year!
Have you been afraid to make your own risotto? If so, don’t be! Give this recipe a try! I think you’ll be surprised….and full!
Parmesan Lemon Risotto Recipe with Roasted Butternut Squash
Preheat oven to 425F. Mix the butternut squash and olive oil in a small bowl and season with salt and pepper. Spread onto a baking sheet and roast until just caramelized, about 30 minutes.
In a large, deep skillet, or dutch oven, add 1 Tablespoon of olive oil over medium-high heat. Add the garlic and shallot and cook until soft, about 3-4 minutes. Mix in the rice and lemon zest, then add the wine. Cook until the wine is absorbed.
Add 3 cups of the stock in one cup at a time, letting each cup absorb fully before adding the next, then add the last cup of stock 1/4 Cup at a time until rice is cooked as desired (I used about a 1/2 cup).
Once all the stock is absorbed, remove from heat and stir in the lemon juice, butter, and Parmesan cheese and stir to combine.
Fold in the butternut squash and serve immediately.
This Roasted Garlic Lemon Aioli pairs well with everything from vegetables to seafood!
The first time I ever saw aioli on a menu, I probably wondered what heck it was and moved on to something familiar. Like so many other delicious foods, I passed this one by for far too long! I can’t get enough of this Roasted Garlic Lemon Aioli now!
So what is aioli? It’s traditionally a Mediterranean condiment made with olive oil, garlic, and sometimes other emulsifiers, like eggs. Here in America (and probably plenty of other countries), we often take a short cut and use mayonnaise. I haven’t attempted a traditional aioli yet, but am definitely planning to. However, in the meantime, this super quick and easy recipe for my version of Roasted Garlic Lemon Aioli is plenty delicious to hold me over!
This aioli is full of roasted garlic flavor, and the lemon adds a little tang to it. I first used Roasted Garlic Lemon Aioli as a sauce for Lemon Garlic Shrimp Cakes. They make the perfect pair! I won’t even make the shrimp cakes now unless I have everything to make the aioli to go along with them. It’s also great as a vegetable dip! There are so many things I can think of that would even better with an aioli, like this one, along side it!
This Roasted Garlic Lemon Aioli is primarily made up of ingredients you may already keep on hand! Once you’ve got your roasted garlic done, it takes all of 3 minutes to mix everything together! I strongly recommend using fresh garlic and lemon juice. I’ve made it in a pinch with jarred garlic and bottled lemon juice, and while it’s still tasty, you can definitely tell something is missing.
I hope you love this recipe for Roasted Garlic Lemon Aioli as much as I do! If you have any suggestions for what to pair it with, I’d love some more ideas! Leave a comment and let me know!
Very rarely do I talk out loud when no one is around, but when I tried the last batch I made of these Lemon Garlic Shrimp Cakes with Roasted Garlic Aioli, I kid you not, I said “Oh my, these are good…” After a couple attempts I finally think I perfected them! I ate three of these as soon as I finished taking the photos!
These little shrimp cakes are full of fresh lemon and garlic flavor, but not so much that the shrimp flavor gets lost. While the shrimp cakes are delicious on their own, the Roasted Garlic Aioli just enhances the flavors even more. It really is like the icing on the cake! I could almost eat it by the spoonful..almost. And if you end up with any aioli leftover, it also works great as a spread on sandwiches or vegetable dip!
Because I live in a rural area where it can be hard to find good fresh shrimp, I used frozen, pre-cleaned and cooked shrimp. Thankfully, they worked perfectly so that is how I wrote the recipe, and it does make it easier so that’s a plus. If you do use frozen shrimp, like I did, make sure to defrost them under cold water first. Fortunately I can get fresh lemons and garlic! And, don’t let roasting garlic scare you – it’s very easy to do and I described how to do it in the notes below the recipe!
I have made large batches of these for dinner, but I have decided already that if I ever have a dinner party, or need to bring an appetizer anywhere, I am making a bunch of these, but tiny, with a little drop of the aioli!
If you make these Lemon Garlic Shrimp Cakes with Roasted Garlic Aioli, please let me know how it went and what you think of them! I would love to know! Leave a comment or send me a message anytime!
Lemon Garlic Shrimp Cakes with Roasted Garlic Aioli
Finely chop the thawed, cooked shrimp and combine in a medium sized bowl with the bread crumbs, onion powder, paprika, lemon zest, salt and pepper. Mix in the egg.
Make 7-8 shrimp cakes by rolling small handfuls of the mixture into a tightly packed ball, then flattening.
Heat the olive oil over medium-high heat in a large frying pan. Add the shrimp cakes and cook about 3-4 minutes per side until golden brown. You may have to work in batches.
To make the aioli, combine the mayonnaise, roasted garlic, lemon juice and lemon zest and mix until everything is well combine. Serve on the side or on the tops of the shrimp cakes.
To roast a whole or partial head of garlic, preheat your oven to 400 degrees F. Cut about 1/2" off the top of the garlic to expose the tops of the cloves. Rub with olive oil and wrap in foil. Bake about 25 minutes until the cloves are soft. Let cool.