Shrimp Risotto

Shrimp Risotto

13 reviews, 4.5 star(s). 93% would make again

Ready in 1 hour

Try this Shrimp Risotto recipe, or contribute your own.

"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. "


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.

Verified by stevemur
Alert editor   





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

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links


I recommend pairing it with this recipe

stevemur stevemur

Link in another recipe. What would you serve with this?

Comment on Shrimp Risotto

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Add my review

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

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

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

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

Fantastic and easier than I expected.
Rae97531 3y ago

Love this recipe!!
MsFlame 3y ago

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

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

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

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free