Introduction
If I had to choose one dish that feels both comforting and luxurious at the same time, it would absolutely be risotto. And when you add shrimp into the mix? Pure magic. The first time I made this Shrimp Risotto Recipe, I was a little nervous. Risotto has a reputation for being tricky, but here’s the truth: it’s not hard—it just requires a little patience and love. And trust me, every single bite is worth it.
Imagine this: creamy Arborio rice, gently stirred with warm broth until it reaches that velvety texture we all crave, then finished with tender, perfectly cooked shrimp, garlic, white wine, and just the right amount of Parmesan. It’s elegant enough for a dinner party, but also cozy enough for a quiet night in with a glass of wine.
This dish is a showstopper. Friends and family will think you’ve mastered the art of Italian cooking, but little will they know—it’s surprisingly simple once you know the method. Let’s dive into how you can make the best Shrimp Risotto Recipe right in your own kitchen.
Ingredients
Here’s what you’ll need to whip up this creamy delight:
For the risotto:
- 1 ½ cups Arborio rice (short-grain rice that creates that creamy texture)
- 4 cups chicken stock (or vegetable stock for pescatarian-friendly)
- 1 cup dry white wine
- 3 tablespoons olive oil or unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
For the shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- Pinch of red pepper flakes (optional, for heat)
- Lemon wedges, for serving
Substitution Ideas
- Rice: Arborio is traditional, but Carnaroli or Vialone Nano work beautifully.
- Broth: Use seafood stock instead of chicken for a more intense flavor.
- Cheese-free version: Skip Parmesan and add nutritional yeast for a dairy-free twist.
- Shrimp swaps: Try scallops, lobster, or even mushrooms for a vegetarian risotto.
- Gluten-free: This dish is naturally gluten-free as long as your broth is certified GF.
Step-by-Step Instructions
Ready to master risotto? Here’s exactly how to make this Shrimp Risotto Recipe from start to finish:
Step 1: Prepare the broth
- Heat the chicken (or seafood) stock in a small saucepan over low heat. Keep it warm the entire time—you’ll be adding it gradually to the rice.
Step 2: Sauté the shrimp
- In a large skillet, heat olive oil and butter over medium heat.
- Add garlic and red pepper flakes, cooking until fragrant (about 30 seconds).
- Toss in the shrimp and cook for 1–2 minutes per side until pink and opaque.
- Transfer shrimp to a plate and cover to keep warm.
Step 3: Sauté the aromatics
- In a large, heavy-bottomed pot, heat olive oil or butter over medium heat.
- Add onion and garlic, cooking until softened (about 3–4 minutes).
Step 4: Toast the rice
- Stir in the Arborio rice and cook for 1–2 minutes, letting it lightly toast.
- This step enhances the flavor and helps the rice hold its texture.
Step 5: Deglaze with wine
- Pour in the white wine and stir until it’s mostly absorbed.
- This adds depth and a touch of acidity to balance the richness.
Step 6: Add broth gradually
- Begin adding warm broth, one ladleful at a time.
- Stir constantly, allowing each addition to be absorbed before adding more.
- Continue for 18–20 minutes, until the rice is creamy and al dente.
Step 7: Finish the risotto
- Stir in Parmesan cheese, season with salt and pepper, and add half of the cooked shrimp.
- Mix gently so the shrimp flavor melds with the risotto.
Step 8: Serve
- Spoon risotto into bowls, top with remaining shrimp, sprinkle with parsley, and serve with lemon wedges.
Extra Tips
- Serving suggestions: Pair with a crisp green salad, roasted asparagus, or garlic bread. A chilled glass of Pinot Grigio or Sauvignon Blanc is perfection.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Gently reheat on the stovetop with a splash of broth to bring back creaminess.
- Variations: Add peas, spinach, or roasted cherry tomatoes for extra flavor and color.
Nutritional Information (per serving)
(Source: Orsara Recipes)
- Calories: ~480 kcal
- Protein: 32 g
- Fat: 16 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Sodium: 780 mg
FAQ
How long does it take to make Shrimp Risotto?
From prep to finish, about 35–40 minutes. Most of the time is hands-on stirring, which is totally worth it.
Can I substitute shrimp with something else?
Absolutely! Scallops, lobster, or even mushrooms work beautifully.
Can I freeze risotto?
Risotto doesn’t freeze well because it loses its creamy texture. For best results, enjoy it fresh or reheat within a couple of days.
Conclusion
This Shrimp Risotto Recipe proves that comfort food can also be elegant. Creamy, flavorful, and packed with tender shrimp, it’s the perfect dish for a special dinner or a cozy night in. And the best part? Once you learn the simple method, risotto becomes second nature—you’ll find yourself making it over and over again with different variations.
Now it’s your turn to give it a try! Stir, taste, and enjoy every bite of this creamy shrimp risotto. Don’t forget to leave a comment below sharing how yours turned out, and share this recipe with a friend who loves good food.
Buon appetito! 🍤✨