Shrimp Risotto

Shrimp Risotto

Ready in 1 hour
13 review(s) averaging 4.5. 93% would make again

Top-ranked recipe named "Shrimp Risotto"

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Try this Shrimp Risotto recipe, or contribute your own. "Rice" and "Main Dish" are two tags used to describe Shrimp Risotto.

"This is simply the most delicious risotto I have ever made. It us so good that you really should use a nice wine. I used a nicely matured Riesling. "


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1 1/2 cups Rice; (Arborio)
2 tablespoons olive oil
1 tablespoon Butter
1 pound Shrimp; peeled and deveined
1 cup Onion; finely chopped
3 cloves Garlic; minced
2 cups White wine
2 cups Chicken broth
1/4 cup Parsley; chopped
1/2 cup Parmesan cheese; grated
1/2 cup Cream

Original recipe makes 4



Put olive oil and a small amount of butter in a skillet over medium heat. Add half the garlic and saute for 30 seconds, then add shrimp. saute until shrimp begin to turn pink, about 2 minutes. Add 1/2 cup of the white wine. Simmer until shrimps are just cooked through, about 2 minutes. Do not overcook shrimp. Drain shrimp, reserving cooking liquid.

Add olive oil in heavy large saucepan over medium heat. Add onion and remaining garlic; saute until onion is transparent and slightly golden, about 5 minutes. Add rice and stir to slightly toast and coat the rice, about 3 minutes. Add half of the wine. Simmer until liquid is absorbed, stirring often. Continue adding the rest of the wine 1/2 cup at a time, stirring often and simmering until liquid is absorbed before adding more. Once the wine has been absorbed, start adding the chicken broth in 1/2 to 1 cup batches waiting until liquid is absorbed before adding more broth (Cover 1/4 inch above the rice surface each time liquid is added). All this cooking process should take between 20-25 minutes total. (Option: replace half the chicken broth with a light stock prepared with shrimp shells and heads)

At this point add the cream and the remaining butter. Mix well. If desired, add some raw vegetables, like asparagus, broccoli, for example (this is optional).

Cook until rice is just tender and creamy, about 5 minutes longer. Stir in reserved shrimp cooking liquid. Add shrimp. Add Parmesan. Remove from heat.

Stir in parsley into risotto (save a portion for garnish). Season with salt and pepper. Transfer to plates. Sprinkle with remaining parsley. You can use green peas as garnish too.


Added on Award Medal
Verified by stevemur





Calories Per Serving: 658 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " stevemur stevemur

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Add your review!

This turned out very well. I will definitely make this again.
Ejonas 1 year ago

Quick, easy, & super tasty!
darwishian 1 year ago

So good, hubby loved it!!
NanciRettke 2 years ago

Loved it ,would also make a great side for a nice steak. I'll trythat for company
mikeb308 3 years ago

Fantastic and easier than I expected.
Rae97531 3 years ago

Love this recipe!!
MsFlame 3 years ago

Pretty easy for my first risotto attempt! I forgot to season with salt & pepper it needed that!
seihok02 4 years ago

Wow! This was a delicious dish, my husband loved it and I was quite proud to make my first risotto!!!
Bear-hunter 4 years ago

Excellent! My first time for risotto,and it turned out perfectly!
Bammcd 4 years ago

This is simply the most delicious risotto I have ever made. It us so good that you really should use a nice wine. I used a nicely matured Riesling.
Bogeyman 4 years ago

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