Shrimp risotto is a luxurious and comforting dish that combines plump, succulent shrimp with creamy Arborio rice. Each grain of rice is cooked to perfection, absorbing the flavors of the sautéed onions, garlic, and white wine. The addition of warm broth, added gradually and stirred consistently, creates a velvety texture that envelops the shrimp. The shrimp, cooked to tender perfection, adds a delicate sweetness and a delightful pop of flavor to the dish. Finished with a generous sprinkle of grated Parmesan cheese and fresh parsley, this shrimp risotto is a symphony of rich flavors, creamy texture, and seafood indulgence..
This recipe may contain affiliate links. Please read disclosure policies here.
This recipe may contain affiliate links. Please read disclosure policies here.
INSTRUCTIONS
INGREDIENTS
• 1 lb (450g) shrimp, peeled and deveined
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1/2 chopped spinach
• Seasonings of your choice
• 1 small onion, finely chopped
• 2 tablespoons butter
• Olive Oil
• 1/2 cup grated Parmesan cheese
• Parsley, Basil and other seasonings of your choice
Items to cook with!
• Bowls
• Non-stick Sauté Pan
• Measuring Spoons and Cups
• Knife/Vegetable Cutter
• Gripped Cutting Board
• Serving Plates
• Spatula and Stirring Spoons
PREPARATION AND COOKING
Total Time: 35 Mins
➊ In a medium-sized saucepan, heat the chicken or vegetable broth over low heat. Keep it warm while you prepare the risotto.
➋ In a large, deep skillet or a wide saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 2-3 minutes.
➌ Add the Arborio rice to the skillet and stir to coat the grains with the oil and butter mixture. Cook for about 1-2 minutes, until the rice becomes slightly translucent.
➍ Pour in the white wine and cook until it is absorbed by the rice, stirring frequently.
➎ Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be absorbed before adding the next. Continue this process for about 15-20 minutes, or until the rice is cooked al dente (with a slight bite) and has a creamy texture. You may not need to use all of the broth.
➏ While the risotto is cooking, season the shrimp with salt and pepper. In a separate skillet, heat a small amount of olive oil over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side, until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
➐ Once the risotto is cooked, remove it from the heat. Stir in the grated Parmesan cheese and chopped parsley until well combined. Season with salt and pepper to taste.
➑ Gently fold the cooked shrimp into the risotto, reserving a few for garnish if desired. Allow the risotto to rest for a few minutes to let the flavors meld together.
➒ Serve the shrimp risotto in bowls or plates, garnished with additional shrimp, a sprinkle of Parmesan cheese, and a sprinkle of fresh parsley.
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