Shrimp Risotto Recipe
Introduction
Shrimp risotto is a creamy, comforting dish that brings together tender shrimp and perfectly cooked Arborio rice in a flavorful broth. It’s a wonderful meal for any night when you want something elegant yet easy to prepare.
Ingredients
- 3-4 cups chicken broth
- 2 Tablespoons olive oil
- 2 shallots, finely chopped
- 1 cup Arborio rice
- 1 cup dry white wine (or dry vermouth)
- 1 pound shrimp, uncooked, peeled & deveined
- 2 Tablespoons unsalted butter
- 1 Tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and pepper, to taste
- 3 green onions, thinly sliced (to garnish)
Instructions
- Step 1: Heat the chicken broth in a saucepan until it simmers, then reduce the heat to keep it warm while you prepare the risotto.
- Step 2: In a large stockpot or Dutch oven, warm the olive oil over medium-high heat. Add the chopped shallots and sauté for about 2 minutes until softened.
- Step 3: Stir in the Arborio rice and cook for another 2 minutes, allowing the rice to toast lightly.
- Step 4: Pour in the white wine, stirring continuously until the liquid has evaporated.
- Step 5: Add a ladle of the warm chicken broth to the rice and stir until the liquid is absorbed. Repeat this process, adding broth a ladle at a time and stirring frequently, until the rice is creamy and cooked through but still has a slight bite. This should take about 20 minutes.
- Step 6: While the risotto cooks, melt the butter in a large sauté pan over medium-high heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Step 7: Add the shrimp and Worcestershire sauce to the pan. Cook the shrimp until pink and opaque, then chop into bite-sized pieces.
- Step 8: Stir the cooked shrimp into the risotto. Mix in the lemon juice and zest, and season with salt and pepper to taste.
- Step 9: Serve the risotto topped with sliced green onions. Enjoy your flavorful shrimp risotto!
Tips & Variations
- For a richer flavor, stir in a handful of grated Parmesan cheese just before serving.
- Swap chicken broth for vegetable broth to keep the dish pescatarian.
- If you prefer a creamier texture, stir in a splash of heavy cream at the end.
- Use fresh herbs like parsley or basil as additional garnish to brighten the flavors.
Storage
Store any leftover shrimp risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a little broth or water to loosen the texture as it warms. Avoid overheating to keep the shrimp tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Make sure to thaw them completely and pat dry before cooking to ensure they sauté properly without releasing excess water.
What type of rice is best for risotto?
Arborio rice is the best choice for risotto because its high starch content creates the creamy texture typical of the dish.
PrintShrimp Risotto Recipe
A creamy and flavorful shrimp risotto made with Arborio rice, succulent sautéed shrimp, and a rich blend of chicken broth, white wine, garlic, and lemon. This comforting dish is perfect for a satisfying dinner that combines tender rice with fresh seafood and zesty notes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Broth & Base
- 3–4 cups chicken broth
- 2 Tablespoons olive oil
- 2 shallots, finely chopped
- 1 cup Arborio rice
- 1 cup dry white wine (or dry vermouth)
Shrimp & Flavorings
- 1 pound shrimp, uncooked, peeled & deveined
- 2 Tablespoons unsalted butter
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and pepper, to taste
- 3 green onions, thinly sliced for garnish
Instructions
- Heat broth: Warm the chicken broth in a saucepan over low heat until it simmers gently, then keep it warm on the burner while preparing the risotto.
- Sauté shallots and toast rice: In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped shallots and cook for a couple of minutes until soft. Add the Arborio rice and sauté for another few minutes until the grains are lightly toasted and translucent around the edges.
- Deglaze with wine: Pour in the dry white wine and stir frequently until the liquid evaporates, infusing the rice with flavor.
- Cook the risotto: Add a ladle of the warm chicken broth to the rice and stir continuously until the liquid is nearly absorbed. Continue this process, adding broth one ladle at a time and stirring, for approximately 20 minutes. The rice should be tender but still have a slight bite to it when done.
- Sauté the shrimp: While the risotto cooks, melt the unsalted butter in a large sauté pan over medium-high heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the shrimp along with Worcestershire sauce, cooking until the shrimp turn pink and are fully cooked through.
- Combine shrimp and risotto: Chop the cooked shrimp into smaller pieces and gently fold them into the finished risotto.
- Finish with lemon and seasoning: Stir in the lemon juice and lemon zest. Season the risotto with salt and pepper to taste.
- Garnish and serve: Top bowls of risotto with thinly sliced green onions just before serving. Enjoy your shrimp risotto warm.
Notes
- Use dry white wine such as Sauvignon Blanc or a dry vermouth for the best flavor in the risotto.
- Keep the broth warm throughout the cooking process to ensure even cooking and proper absorption.
- Stirring the risotto continuously helps release the rice’s starch for a creamy texture.
- You can substitute shrimp with scallops or chicken if preferred.
- For a richer dish, add freshly grated Parmesan cheese when finishing the risotto.
- Adjust salt carefully, especially if your broth is already salted.
Keywords: shrimp risotto, creamy risotto, seafood risotto, Italian dinner, Arborio rice recipe
