This Creamy Shrimp Risotto is a delightful Italian dish that's all about comfort and flavor. Each bite is a rich and satisfying experience.
This shrimp risotto recipe is simple, making it a perfect choice for a comforting homemade meal without the hassle, and the result is a taste of Italian elegance right at your table.
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🗝️ Recipe's key points
- The creamy Arborio rice cooked with seafood stock and white wine creates a luxurious and satisfying texture.
- The tender, paprika-coated shrimp add a burst of flavor and a touch of heat to every bite.
- This dish is surprisingly easy to make, making it perfect for both special occasions and weeknight dinners.
Indulge in the sheer comfort of risotto with shrimp – a rich and velvety dish with succulent paprika-seasoned shrimp, easy preparation, and a delightful blend of aromatic flavors. It's a satisfying, restaurant-quality meal right at home.
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Seafood stock - You can also use chicken stock, chicken broth, or vegetable broth if seafood stock is not available.
- Shrimp - I recommend large, raw shrimp that have been peeled and deveined.
- Hot Hungarian paprika
- Garlic powder
- Salt
- Black pepper
- Olive oil
- Unsalted butter
- White onion- Or yellow onion, finely chopped
- Garlic cloves
- Short Grain Arborio rice
- Dry white wine- We love Pinot Grigio in this dish, but you may also use Sauvignon Blanc.
- Parmesan cheese or Pecorino Romano
- Fresh flat-leaf parsley
- Fresh basil
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Heat stock in a saucepan until boiling, then cover to keep warm.
- Pat shrimp dry and coat with paprika, garlic powder, salt, and pepper.
- Heat oil in a skillet over medium-high heat.
- Sauté half of the shrimp until browned and cooked through, about 1-2 minutes per side; set aside and repeat with the rest.
- Add butter to the skillet and melt. Cook chopped onion until softened, about 3-5 minutes. Add minced garlic, salt, and pepper; cook for about 1 minute.
- Stir in Arborio rice to coat in onions and garlic.
- Add wine and cook until mostly evaporated, about 1 minute.
- Add warm stock to cover rice and bring to a low simmer; continue cooking until rice is tender, about 20-30 minutes, using all the stock.
- Remove from heat and add Parmesan, parsley, basil, salt, and pepper.
- Stir to combine
- Add cooked shrimp, toss well, and garnish with more Parmesan and parsley.
🥫 Storage
Storing Leftovers: To store leftover risotto and shrimp, allow it to cool to room temperature. Then, transfer it to an airtight container and refrigerate it within 2 hours of cooking. It can be stored in the refrigerator for up to 3-4 days.
Freezing: For longer storage, you can freeze the risotto. Place it in an airtight, freezer-safe container or heavy-duty freezer bag. It can be frozen for up to 2-3 months.
Reheating: When you're ready to enjoy it, thaw it in the refrigerator overnight, and reheat it in a skillet or microwave until heated through.
Keep in mind that risotto may thicken as it cools and is refrigerated. You can add a splash of warm broth or water when reheating to restore its creamy consistency.
📚 Variations
- Add a squeeze of fresh lemon juice and some lemon zest to your shrimp and risotto for a zesty, citrusy twist.
- Include blanched or sautéed asparagus spears for a vibrant green addition.
- Sautéed mushrooms, such as cremini or baby bella, can enhance the earthy flavors of the dish.
👩🏻🍳 Tips
- Measure and chop all your ingredients before you start cooking. Risotto requires continuous stirring, so having everything ready will help prevent any mishaps.
- Keep your stock or additional broth simmering but not boiling. Adding cold liquid to hot rice can slow down the cooking process.
- Stirring is crucial for releasing the starches from the rice, creating that creamy texture. Use a wooden spoon or spatula and stir gently but consistently.
- Risotto should be creamy and slightly al dente, not mushy. Be vigilant, and taste for the desired doneness as you near the end of cooking.
- You can save your shrimp shells to make the stock in this easy risotto recipe or for future use.
🤔 FAQs
Shrimp, arborio rice, stock, and wine form the base of shrimp risotto. Dairy ingredients, like butter and Parmesan cheese, contribute to the creaminess along with the starch from the rice.
We think the secret to outstanding risotto is in the rice. Arborio rice, a type of short-grain Italian rice, cooks up firm yet chewy, and it releases starches as it cooks to make the risotto more creamy and rich.
Risotto can be part of a balanced diet when prepared with wholesome ingredients. It's a comforting dish that combines rice, broth, and various flavorings, making it adaptable to different dietary preferences. While it can be rich and creamy, portion size and ingredient choices play a significant role in its overall healthiness.
Seafood risotto pairs wonderfully with a fresh green salad, sautéed vegetables, or a side of garlic bread. The crisp, contrasting elements complement the creamy richness of the risotto for a satisfying meal.
They use the highest quality Italian risotto rice grade superfino, followed by fino, semi-fino, and commune. Three common types of superfino rice are Arborio, Carnaroli, and Vialone Nano.
📗 Related Recipes
If you love Italian seafood dishes, you'll want to try our Baked Cod Puttanesca, Sea Trout Piccata and Pesto Shrimp.
For more risotto recipes, check out Mushroom Risotto Stuffed Peppers, Ossobuco alla Milanese, and Grilled Rosemary Chicken with Farro Risotto.
🍽 What to serve with Creamy Shrimp Risotto
We love this shrimp risotto served with a green salad like Arugula Salad, roasted vegetables like Roasted Zucchini Stuffed with Parmesan Garlic Breadcrumbs, or garlic bread like Garlic Cheesy Bread.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Medium saucepan
- Heavy large saucepan
- Wooden spoon or spatula
- Microplane grater
- Medium bowl
- Plate
- Aluminum foil
- Knife
- Cutting board
📞 Chiacchierata (chat)
This Creamy Shrimp Risotto is a delightful and comforting dish that seamlessly blends the savory goodness of shrimp with the rich, creamy texture of risotto. Its simplicity and elegance make it a go-to choice for a special dinner or any day you crave a delicious, heartwarming meal.
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Easy Creamy Shrimp Risotto With Fresh Herbs
Equipment Needed
Ingredients
- 4 cups seafood stock or chicken stock, chicken broth, vegetable stock, chicken broth
- 1 lb. raw shrimp large peeled deveined
- 1 tsp. hot Hungarian paprika
- ½ tsp. garlic powder
- ¾ tsp. table salt divided
- ¾ tsp. black pepper
- 2 Tbsp. olive oil
- 2 Tbsp. unsalted butter cut into pieces
- 1 cup white onion about 4½ oz. finely chopped
- 3 garlic cloves medium-size minced (2 Tbsp.)
- 7 oz. Arborio rice 1 cup uncooked
- ½ cup dry white wine such as Pinot Grigio
- 2 oz. Parmesan cheese grated with a Microplane grater (about 1 ¼ cups), plus more for garnish
- ¼ cup chopped fresh flat-leaf parsley plus more for garnish
- 2 Tbsp. chopped fresh basil
Instructions
Warm stock:
- Heat stock in a medium saucepan over medium-high until just boiling. Remove from heat, and cover to keep warm.
Sauté Shrimp:
- Pat shrimp dry with a paper towel. Place shrimp in a medium bowl, and toss with paprika, garlic powder, and ¼ teaspoon each of the salt and pepper until well coated. Transfer to a plate, and cover with aluminum foil to keep warm. Repeat procedure with remaining shrimp.
- Heat oil in a large skillet over medium-high until shimmering.
- Add half of shrimp to skillet in a single layer, and cook until browned and cooked through, 1 to 2 minutes per side.
- Transfer to a plate, and cover with aluminum foil to keep warm. Repeat procedure with remaining shrimp.
Cook risotto:
- Add butter to skillet; cook over medium until melted, about 1 minute.
- Add onion, and cook, stirring occasionally, until softened, 3 to 5 minutes.
- Add minced garlic, and ¼ teaspoon each of the salt and pepper; cook, stirring occasionally, until fragrant, about 1 minute.
- Stir in rice to coat in onions and garlic. Add wine, and cook, stirring often, until mostly evaporated, about 1 minute.
- Add enough warm stock (about 2 cups) to cover rice, and bring to a low simmer over medium-low.
- Continue to cook, stirring occasionally, reducing heat as needed to maintain a low simmer, and adding more stock as needed to keep rice covered, until rice is just tender and most of the liquid has absorbed, 20 to 30 minutes. (You should use all the stock.)
Stir in cheese and shrimp:
- Remove from heat, and stir in Parmesan, parsley, basil, and remaining ¼ teaspoon each salt and pepper.
- Add shrimp, and toss well to combine. Garnish with additional Parmesan and parsley.
- Serve immediately.
Notes
- Measure and chop all your ingredients before you start cooking. Risotto requires continuous stirring, so having everything ready will help prevent any mishaps.
- Keep your stock or additional broth simmering but not boiling. Adding cold liquid to hot rice can slow down the cooking process.
- Stirring is crucial for releasing the starches from the rice, creating that creamy texture. Use a wooden spoon or spatula and stir gently but consistently.
- Risotto should be creamy and slightly al dente, not mushy. Be vigilant, and taste for the desired doneness as you near the end of cooking.
- You can save your shrimp shells to make the stock in this easy risotto recipe or for future use.
Nutrition
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