Shrimp Risotto is an elegant and creamy Italian-inspired dish that pairs the delicate flavor of shrimp with rich, velvety Arborio rice. Infused with garlic, white wine, and Parmesan cheese, this dish is the perfect balance of comfort and sophistication. Whether you’re planning a romantic dinner or treating yourself to a luxurious weeknight meal, shrimp risotto never fails to impress.
Why You’ll Love This Recipe
- Creamy and Comforting – Slow-cooked risotto creates a rich, velvety texture.
- Restaurant-Quality at Home – Simple ingredients transform into a gourmet dish.
- Customizable – Add herbs, lemon, or veggies to suit your taste.
- Perfect for Special Occasions – Elegant enough for entertaining.
- One-Pot Meal – Easy cleanup with minimal fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Arborio rice
- Large shrimp, peeled and deveined
- Olive oil and butter
- Onion or shallots, finely chopped
- Garlic, minced
- Dry white wine (like Sauvignon Blanc or Pinot Grigio)
- Chicken or seafood broth, kept warm
- Grated Parmesan cheese
- Salt and pepper
- Fresh parsley or basil, for garnish
- Lemon zest or juice (optional, for brightness)
Directions
- Sauté the shrimp: In a large pan, heat a bit of olive oil. Cook shrimp until pink, about 1–2 minutes per side. Remove and set aside.
- Sauté aromatics: In the same pan, melt butter and cook onion or shallots until translucent. Add garlic and cook for another 30 seconds.
- Toast the rice: Stir in Arborio rice and cook for 1–2 minutes until lightly toasted.
- Deglaze with wine: Add white wine and stir until it’s mostly absorbed.
- Add broth gradually: Begin adding warm broth, one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.
- Finish the risotto: Once the rice is al dente and creamy (about 18–20 minutes), stir in Parmesan cheese and cooked shrimp. Season with salt, pepper, and lemon zest or juice if desired.
- Serve: Spoon into bowls and garnish with parsley or basil.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Lemon Herb Shrimp Risotto – Add lemon juice, zest, and fresh thyme or basil.
- Spicy Shrimp Risotto – Add red pepper flakes or a splash of hot sauce.
- Vegetable Add-In – Stir in peas, asparagus, or spinach for extra nutrition.
- Dairy-Free – Skip the Parmesan and finish with olive oil and lemon instead.
Storage/Reheating
- Storage: Refrigerate in an airtight container for up to 3 days.
- Reheating: Reheat gently on the stove with a splash of broth or water to bring back creaminess. Microwave on low in short intervals, stirring in between.
FAQs
What kind of rice is best for risotto?
Arborio rice is ideal because it releases starch for a creamy texture.
Can I use frozen shrimp?
Yes, just thaw and pat dry before cooking.
Do I have to use wine?
No, you can substitute with more broth and a splash of lemon juice for acidity.
Can I make this in advance?
Risotto is best served fresh, but you can prep ingredients ahead and reheat gently.
How do I prevent risotto from drying out?
Add extra broth during reheating to revive the creaminess.
Can I use Parmesan alternatives?
Yes, pecorino or Grana Padano work well. For dairy-free, try nutritional yeast.
What’s the best wine for risotto?
Dry white wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay are ideal.
Can I use other seafood?
Yes! Try scallops, crab, or a seafood mix.
What’s a good side dish?
A simple green salad or roasted vegetables pair nicely.
Why is my risotto too mushy?
You may have overcooked it or added too much liquid too quickly—add broth gradually.
Conclusion
Shrimp Risotto is the perfect blend of elegance and comfort, delivering creamy richness and savory shrimp in every bite. Whether you’re looking to impress guests or enjoy a cozy night in, this dish is a guaranteed winner. With just a bit of patience and love, you’ll have a restaurant-worthy meal straight from your own kitchen.
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Shrimp Risotto
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Description
Shrimp Risotto is a creamy, luxurious Italian dish made with Arborio rice, tender shrimp, and a flavorful broth, finished with Parmesan cheese and a hint of lemon.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional)
- 4 cups seafood or chicken broth, warmed
- 1/2 pound shrimp, peeled and deveined
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Chopped parsley, for garnish
Instructions
- In a large skillet or saucepan, heat olive oil and 1 tablespoon butter over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes. Stir in garlic and cook for 1 minute.
- Add Arborio rice and cook, stirring, until the edges are translucent, about 2 minutes.
- Pour in the white wine (if using) and stir until mostly absorbed.
- Begin adding the warm broth one ladle at a time, stirring constantly and allowing each addition to absorb before adding the next.
- After about 15 minutes, stir in the shrimp and continue adding broth and stirring until the shrimp are cooked through and the rice is tender and creamy (about 20-25 minutes total).
- Stir in the remaining tablespoon of butter, Parmesan cheese, and lemon juice. Season with salt and pepper to taste.
- Remove from heat, let sit for a minute, then garnish with parsley and serve warm.
Notes
- Use vegetable broth for a lighter flavor.
- Don’t overcook the shrimp—add them when the rice is nearly done.
- Stir constantly to ensure creamy texture and even cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 2g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 160mg