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Shrimp Risotto Recipe

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★★★★★

4.7 from 103 reviews

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.

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

  1. 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.
  2. 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.
  3. Deglaze with wine: Pour in the dry white wine and stir frequently until the liquid evaporates, infusing the rice with flavor.
  4. 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.
  5. 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.
  6. Combine shrimp and risotto: Chop the cooked shrimp into smaller pieces and gently fold them into the finished risotto.
  7. Finish with lemon and seasoning: Stir in the lemon juice and lemon zest. Season the risotto with salt and pepper to taste.
  8. 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

Find it online: https://chefmilacook.com/shrimp-risotto-recipe/