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Make this Shrimp Risottorecipe for a simple yet sophisticated dinner! Featuring creamy and tender rice,juicy shrimp,parmesan cheese,mushrooms,and peas,it’s a fuss-free 30-minute meal you can make for any occasion.
Searching for the seafood equivalent of a comforting and impressive chicken risottoor tomato risottorecipe? This creamy Shrimp Risotto recipe has you covered! An Italian-inspired dish with a seafood twist,it envelops perfectly cooked shrimp,mushrooms,and green peas in rich and creamy risotto.
I know risotto has a reputation for being complicated or temperamental but it’s surprisingly more simple than you might think. In this shrimp risotto dish,the rice,shrimp,and vegetables are all cooked in the same skillet in just 30 minutes. The result is a silky smooth gourmet meal that always pairs well with everyday dinners or fancy occasions.
Recipe features
- It’s a quick and easy 30 minute recipe,making it an excellent option for busy weeknights or a last-minute impressive meal.
- Ordinary arborio rice is transformed into a luxuriously creamy dish thanks to a simple blend of chicken broth,wine,and parmesan cheese.
- Cooked shrimp,mushrooms,and peas add delicate textures and enough protein to keep you full!
Ingredients
Chicken broth–Good-quality broth is a must for risotto,as it’s what cooks the rice and gives it a smooth texture and savory flavor. Pick up a quality brand of store-bought chicken broth,use homemade chicken bone broth,or substitute vegetable broth or seafood stock instead.
Aromatics–Shallots and garlic cloves start the risotto with a sophisticated savory baseline.
Vegetables–Baby bella mushrooms and frozen green peas were my veggies of choice in this easy shrimp risotto recipe. Check out the Variations section for even more veggies you could add.
Rice–Arborio rice,to be exact. This is a short-grain rice that’s traditionally used to make risotto because of its high starch content.
Shrimp–The star protein of your risotto! Opt for medium to large-sized fresh shrimp or thawed,high-quality frozen shrimp for the best results.
Dry white wine–Use Sauvignon Blanc,Pinot Grigio,unoaked Chardonnay,or dry Riesling for a balanced acidity and depth of flavor in the risotto. Would you rather skip the wine altogether? Feel free to replace it with more chicken broth.
Parmesan cheese–Freshly grated parmesan cheese adds a salty,cheesy flavor while thickening the risotto.
Instructions
Step 1:Warm the broth.Heat the broth in a saucepan over medium-low heat. Keep it on the stove,as you’ll need it for the risotto.
Step 2:Sauté the aromatics.Meanwhile,heat the butter in a large skillet over medium heat. Sauté the shallot until soft,then add the mushrooms. Sauté for a few minutes,then add the minced garlic and cook until fragrant.
Step 3:Toast the rice. Add the rice to the skillet and cook,stirring constantly,until translucent. Pour in the wine and stir until it’s mostly absorbed by the rice.
Step 4:Add the broth. Add one ladle of warm broth to the rice at a time. Stir gently and continuously,allowing the rice to absorb the broth before adding more. Repeat until there’s 1 cup of broth left.
Step 5:Cook the shrimp and peas. Add the last cup of broth,shrimp,and peas to the skillet. Simmer until the shrimp is pink and opaque.
Step 6:Add the cheese,then serve.Finish by stirring in the cheese,salt,and pepper. Serve with a sprinkle of fresh parsley and extra cheese on top,then enjoy!
Tips and FAQs
- Stir the rice after every ladle of warm brothto help release its starches and create that creamy texture risotto is known for. This will also prevent the rice from sticking to the pan.
- Don’t overcook your shrimpor else they could become tough and rubbery. You’ll know they’re cooked perfectly when they turn pink and opaque (about 5 minutes).
- Serve the risotto as soon as it’s readyto enjoy its warm,creamy,and delectable flavors to the fullest. Risotto tends to seize up as it cools down,which isn’t as appetizing as a fresh batch.
Tip
Warm chicken broth is the key to a perfect risotto!Keep it in a saucepan over medium-low heat throughout the cooking process to help your rice absorb the liquid and maintain an even,warm temperature.
Variations
- Shrimp and scallop risotto–For a luxurious twist,add scallops! Briefly sear themin a buttered skillet or in the air fryeruntil golden brown before serving over the cooked shrimp risotto.
- Add fresh lemon –Add a squeeze of fresh lemon juice or grated lemon zest just before serving to brighten the flavors and add a delightful citrusy aroma.
- Add vegetables and/or herbs–In addition to the peas,consider adding sautéed bell peppers,asparagus,or spinach leaves to the risotto. For a refreshing herbaceous flavor,add fresh basil,tarragon,or dill as well.
Serving suggestions
Shrimp risotto is rich and hearty enough to enjoy as a main course,but I like it best with a few side dishes. A crisp arugula saladand slices of crusty bread or garlic breadare my favorites!
For a well-rounded meal,you can also serve risotto with sautéed or roasted vegetables like asparagusor broccoli,a crisp fennel salad,and a glass of white wine (preferably the same kind you used to make the risotto).
Do I have to use arborio rice?
For the best risotto,yes,you should use arborio rice. Its high starch content is what makes the risotto so rich and creamy. However,if you can’t find arborio rice,try using Carnaroli or Vialone Nano rice as a substitute.
How can you tell that risotto is done cooking?
You’ll know the risotto is ready to eat when the rice grains are tender yet slightly firm (al dente) and when the sauce is velvety and silky smooth,but NOT soupy.
Storage
Refrigerator:Transfer the leftover shrimp risotto to an airtight container and store it in the fridge for 2 to 3 days.
Reheating:Add the leftovers to a saucepan and gently reheat with a splash of broth or water to revive its creaminess.
More easy and creamy shrimp recipes
If you made this recipe,be sure to leave a comment and star rating below. Thanks!
Shrimp Risotto
Make this Shrimp Risottorecipe for a simple yet sophisticated dinner! Featuring creamy and tender rice,juicy shrimp,parmesan cheese,mushrooms,and peas,it’s a fuss-free 30-minute meal you can make for any occasion.
Servings:
Instructions
Pour the broth into a medium saucepan and heat it over medium-low. You want the broth to be warm but not boiling.
Meanwhile,heat the butter in a large skillet or heavy-bottomed pot over medium heat,then add the shallot and sauté for 2-3 minutes,then add the mushrooms and salt and cook until soft,about 3 minutes. Add the garlic and sauté for an additional minute.
Next,add the rice and stir until translucent,1-2 minutes. Pour in the wine and simmer until most of it is absorbed. Ladle in one cup of the warmed broth and simmer for 4-5 minutes until it’s absorbed. Continue this process,ladling in 1 cup of broth at a time,until there’s only 1 cup of broth left.
Pour in the final cup of broth,along with the shrimp and peas,and simmer until the shrimp is cooked,stirring occasionally.
Stir in the cheese,along with salt and pepper to taste. Serve with fresh parsley and extra cheese and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving:1g| Calories:475kcal| Carbohydrates:49g| Protein:34g| Fat:13g| Saturated Fat:8g| Polyunsaturated Fat:1g| Monounsaturated Fat:3g| Trans Fat:0.3g| Cholesterol:216mg| Sodium:1481mg| Potassium:639mg| Fiber:4g| Sugar:4g| Vitamin A:640IU| Vitamin C:15mg| Calcium:252mg| Iron:4mg
