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This rich shrimp risotto features tender shrimp and creamy rice cooked in a garlicky white wine broth along with plenty of Parmesan cheese. Best of all, it’s ready in less than an hour!
Buttery shrimp risotto is one of my favorites when I want to make something a little more special without a lot of work. Each luscious bite delivers cheesy arborio rice, which is a starchy rice variety typically used in Italian cooking, and juicy shrimp. Similar to my baked cream cheese pasta with shrimp, this is pure comfort food! Add a side of crisp sauteed green beans to round risotto into a deliciously satisfying meal.
Creamy, Dreamy Shrimp Risotto
- Easy. I love that everything is cooked in one pan and you need just 30 minutes of active cooking time to make risotto!
- So much flavor. From the wine to the cheese to the shrimp, this risotto does NOT skimp on bold flavors!
- Special. Risotto is one of those dishes that you don’t eat every day, so it feels like a special occasion even though it’s not difficult to make.
Recipe Ingredients
Below is a list of everything you’ll need to make this risotto recipe, with notes and substitutions included, but please scroll down to the recipe card for the full ingredient amounts and complete directions.
- Olive oil – I always use extra-virgin olive oil, but you can use any cooking oil here.
- Butter – Unsalted butter is best so that it doesn’t make the finished dish too salty.
- Aromatics – Shallot, garlic, lemon zest, and lemon juice.
- Rice – Use risotto rice such as Arborio or Carnaroli.
- Wine – A white white like Pinot Grigio or a dry Sauvignon White is preferred.
- Stock – Use fish or seafood stock, or try vegetable stock.
- Shrimp – I used large shrimp with their shells removed.
- Grated cheese – You could reach for the Pecorino Romano or Parmesan cheese.
- To Serve – Fresh dill leaves, grated cheese, freshly ground black pepper, and lemon wedges.
The Trick to Perfect Risotto
- Stir, stir, stir. My best tip for the perfect risotto is to continually stir the rice while it’s cooking. This prevents it from burning and helps it to release its starch, which makes the risotto gorgeously creamy.
- Use arborio rice. This type of rice is more starchy than other varieties, so when it cooks it releases the starch. This gives the risotto its classically creamy texture. Don’t substitute any other type of rice.
- Cook it low. Make sure to cook the risotto over low heat and stir continuously. As mentioned, this gets the rice to release its extra starch, leading to an ultra-creamy risotto.
- Use warm broth. As you’re cooking the rice, heat the broth in a pot over very low heat. Using warmed broth will help the rice to cook more evenly.
- Dry white wine. DON’T use a sweet white wine in this recipe because it will make the risotto sweet, too. You want a dryer white wine like pinot grigio or Sauvignon Blanc.
Variations
- Another protein – Instead of shrimp, try cubes of seared chicken or shredded chicken or add cubes of cooked salmon.
- Vegetables – Add 1 cup of frozen peas, or 2 cups of chopped baby spinach to the pan during the last 10 minutes of cooking time.
- Asparagus risotto – Stir in 1 cup of chopped asparagus to the risotto.
- Vegetarian – Skip the shrimp and use this method with a medley of veggies like mushrooms, chopped red pepper, spinach, and more.
What to Serve with Risotto
A simple vegetable side like steamed broccoli or wilted spinach is so good alongside a scoop of rich risotto. Other easy sides could include honey roasted carrots, roasted sugar snap peas, or garlic butter roasted asparagus. Or make a fresh avocado tomato salad to balance the cheesy risotto!
How to Store and Reheat Extras
- Fridge – Transfer cooled leftover risotto to an airtight container and store it in the fridge for up to 3 days.
- To Reheat – Place the risotto and a splash of water or broth in a skillet over low heat and heat, stirring, until it’s heated through and the rice is creamy.
More Shrimp Dinner Ideas
Shrimp Risotto
Rich shrimp risotto features tender shrimp and creamy rice cooked in a garlicky white wine broth along with plenty of Parmesan cheese.
Ingredients
- 3½ cups seafood stock or vegetable stock
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 1 medium shallot, chopped
- 2 cloves garlic, minced
- ¾ to 1 tablespoon lemon zest, or to taste
- 1 cup risotto rice, such as Arborio or Carnaroli
- 1 cup dry white wine, such as Pinot Grigio
- 1 pound large shrimp, shells removed
- ½ cup finely grated Pecorino Romano, or Parmesan cheese, plus more for topping
- 1 teaspoon lemon juice, plus more as needed
Instructions
- Warm up the seafood stock/broth. Heat the broth in a pot over low heat—don’t let it boil, just warm it through.
- Sauté the aromatics. Meanwhile, in a large skillet or wide heavy-bottomed pot, heat the olive oil over medium heat. Add 2 tablespoons of butter and let it melt. Stir in the chopped shallot and cook until softened, about 2 minutes. Add the minced garlic and lemon zest, cooking for another 20 seconds or until fragrant.
- Toast the rice. Add the risotto rice to the skillet, stirring well to coat the grains in the oil and butter. Cook for 2 minutes, allowing the rice to absorb some of the fat and develop a light, toasty aroma.
- Deglaze with wine. Pour in the white wine, stirring constantly as the rice absorbs the liquid. Allow most of the wine to evaporate before proceeding.
- Cook the risotto. Begin adding the warm stock one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. Continue this process until the rice is tender but still slightly al dente, which will take about 12-15 minutes. Reserve ½ cup of stock for later.
- Add the shrimp. When the rice is nearing the end of its cooking time, about 5 minutes before it’s fully tender, add the shrimp to the pot. Stir them into the risotto and continue cooking, adding more stock as needed. The shrimp will cook through in about 3 to 4 minutes, turning pink and opaque.
- Finish. Once the rice is tender and the shrimp are cooked, stir in the remaining 2 tablespoons of butter, the grated Pecorino Romano cheese, and the lemon juice. Add a splash of stock if needed to achieve a creamy consistency. Remove it from the heat, taste it, and adjust the seasoning with additional lemon juice, salt, or pepper.
- Assemble and Serve. Serve the risotto immediately, garnished with fresh dill, grated Parmesan, and freshly cracked black pepper. Add lemon wedges on the side.
Equipment
Nutrition
Serving: 1cup | Calories: 354kcal | Carbohydrates: 30g | Protein: 18g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 985mg | Potassium: 291mg | Fiber: 1g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How to Make Shrimp Risotto
- Sauté the Aromatics. In a wide heavy-bottomed pot, cook the shallot and garlic in olive oil and butter.
- Toast the Rice. Add the risotto rice to the skillet and cook for 2-3 minutes.
- Deglaze. Pour in the white wine, stirring constantly as the rice absorbs the liquid.
- Cook the Risotto. Add the stock one ladleful at a time, let it absorb, and continue adding the broth until the rice is tender.
- Add the Shrimp. When the rice is cooked, add in the shrimp. Cook until it’s opaque, about 5 minutes.
- Finish. Stir in the remaining butter, cheese, and lemon juice. Taste and adjust the seasonings if needed.
