Shrimp Risotto
Shrimp Risotto is a luxurious and creamy Italian dish that combines tender shrimp with Arborio rice, creating a comforting and satisfying meal. Risotto, known for its creamy texture and rich flavor, is made by slowly cooking Arborio rice in broth until it reaches a creamy consistency.
In this recipe, succulent shrimp are added to the risotto, complementing the creamy rice with their sweet and briny flavor. Perfect for a special dinner or as a main course, Shrimp Risotto is a dish that promises to impress with its elegant presentation and delicious taste.
Ingredients
- 1 pound (450g) large shrimp, peeled and deveined
- Salt and black pepper, to taste
- 4 cups low-sodium chicken or vegetable broth
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish
- Lemon wedges, for serving
How to Make Shrimp Risotto
Prepare the Shrimp:
Pat the peeled and deveined shrimp dry with paper towels.
Season with salt and black pepper to taste.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat.
Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until the shrimp are pink and cooked through. Remove from heat and set aside.
Prepare the Risotto:
In a medium saucepan, heat the chicken or vegetable broth over low heat. Keep it warm while preparing the risotto.
Cook the Aromatics:
In a large, heavy-bottomed pot or Dutch oven, melt the remaining 1 tablespoon of butter over medium heat.
Add finely chopped onion and sauté for 3-4 minutes, until softened and translucent.
Add minced garlic and cook for 1 minute until fragrant.
Toast the Rice:
Add Arborio rice to the pot with the onions and garlic. Stir to coat the rice with butter and cook for 1-2 minutes, allowing the rice to toast slightly.
Deglaze with Wine:
Pour dry white wine into the pot, stirring constantly, until the wine is absorbed by the rice.
Add Broth Gradually:
Begin adding warm broth to the rice mixture, one ladleful (about 1/2 cup) at a time.
Stir continuously and allow each addition of broth to be absorbed by the rice before adding more.
Cook the risotto for about 18-20 minutes in total, or until the rice is creamy and tender with a slight bite (al dente).
Incorporate Shrimp and Cheese:
When the risotto is almost done, gently fold in the cooked shrimp and grated Parmesan cheese.
Cook for another minute to heat the shrimp through and melt the cheese. Season with salt and black pepper to taste.
Serve:
Remove the pot from heat and let the risotto rest for a few minutes to allow the flavors to meld.
Garnish with chopped fresh parsley and serve Shrimp Risotto hot, with lemon wedges on the side for squeezing over each serving.
Chef’s Note
Risotto requires patience and attention to achieve its creamy texture. Stirring constantly helps release the rice’s starches, creating the desired creaminess. Adjust the consistency of the risotto by adding more broth if it becomes too thick during cooking.
For added depth of flavor, you can sauté mushrooms or add a splash of heavy cream to the risotto along with the shrimp and Parmesan cheese. Serve Shrimp Risotto immediately after cooking to enjoy it at its best.
Nutritional Value
(Nutritional values are approximate and per serving)
- Calories: 500 kcal
- Protein: 30g
- Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 200mg
- Carbohydrates: 60g
- Fiber: 1g
- Sugar: 1g
- Sodium: 800mg
Enjoy the creamy and indulgent flavors of Shrimp Risotto, where tender shrimp and Arborio rice come together in a rich and savory dish. This recipe is perfect for special occasions or when you crave a comforting and satisfying meal that’s both elegant and delicious.
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