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
Units
Scale
- 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