Shrimp Risotto

This Creamy Shrimp Risotto garnished with parsley and grated Parmesan is an elegant accompaniment for any meal or perfect as a meal by itself. The juicy and spicy shrimp accent the creaminess of the arborio rice for the perfect comfort food. 😉  Try this easy recipe for yourself and see!

There are few tricks to a drool-worthy risotto; we’ll get to that later. This recipe is so wonderful that, even if it doesn’t come out perfect, it will still be absolutely delicious. So what if you overcook the rice a little? It just makes it creamier. So what if the sauce isn’t that creamy? The flavor is still incredible. Throw caution to the wind, and embark on the meal of a lifetime!

The first time I tried it, I thought I had died and gone to heaven. I knew I had to learn how to make it, and so I did.

This is the perfect recipe, no matter what the situation is. Are you cooking for someone special? This is the one! Are you cooking for friends? Then this still is it! Are you looking for quality time in the kitchen with your family? Perfect! This Easy Shrimp Risotto is the answer! What was the question?😇

Not Just Any Rice Will Do

The Italians use specific rice for risotto because it has enough starch to make a naturally creamy sauce. There are three kinds that are normally used.

• The most common and easy to find is Arborio.
• Chef’s favorite #1 is Carnaroli, with a higher starch content and firmer texture, it makes a creamier sauce and holds up to constant stirring.
  
• Vialone Nano is Chef’s Favorite #2. This may be harder to find, but so worth the search. It cooks quicker and creamier.

What is the Secret to a Good Shrimp Risotto?

• Do NOT rinse the rice. While most of us rinse our rice before cooking, so it doesn’t get sticky, that would be an unforgivable sin with risotto. You need all that starch to create a creaminess.
• Keep a little extra broth on hand. Depending on your climate and altitude, there may be a slight difference in the amount of liquid needed, and then there are differences in personal taste. As the rice cooks and you add the broth, you may find you need a little extra for your tastes. Save some panic by having some extra broth on hand.
• Don’t waste the shrimp shells. Are you making homemade broth? Try throwing them in the pot while it is simmering for an extra kick of flavor.
• All ingredients prepped and ready to go. Once the rice has started to cook, you want to give it your undivided attention. Having everything ready before you start that phase will keep from you having to neglect your baby at the worst possible moment.
• Cook for leftovers! While Shrimp Risotto is usually best hot off the stove, some of the added flavors improve the next day. So don’t feel bad cooking for leftovers. Rice and shrimp for breakfast? I don’t see why not. And it’s another reason to have a little extra broth on hand to loosen up the rice while reheating.

What You Need

For the Shrimp

• Uncooked Large Shrimp – Adds the awesomeness of seafood and cooks so quickly it will hardly feel like you’re cooking at all. It could be that where you are, prawns are used instead of shrimp. No worries, use them the same way you would the shrimp. Here’s to an awesome Prawn Risotto.
• Italian Seasoning – A popular blend of ground dried herbs that consist primarily of basil, oregano, rosemary, and thyme.
  
• Garlic – Whether you use it fresh, dried, or powdered, this gives your whole dish a mouthwatering aroma.
  
• Salt and black pepper – Just go together. What’s salt without pepper, right?
• Cooking oil – Recommended for pan-frying. It is cheaper, has a milder flavor, and won’t easily burn because it has a higher smoking point.
  
• Unsalted Butter – A super versatile ingredient that gives your whole dish a moist and flavorful sensation.

For the Rice

• Thyme – Using fresh herbs for this recipe is great but dried ones also work fine. The advantage of dried thyme is longer shelf life.
• Crushed red pepper – adds spice to your life and whatever you’re making. If you’re sensitive to spicy hot then you can adjust the amount to your preferences.
• Bay leaf – adds an incredible flavor that is somewhere between minty and peppery.
• Onion – is great served fresh with its tangy flavor. I personally love it slightly caramelized for a bit of sweetness.
• Arborio rice – is the essential ingredient to a good risotto. If you can find Carnaroli or Vialone Nano, they are definitely worth the search. They can be found in the specialty aisles of your favorite grocery store.
  
• Low-salt chicken broth – adds incredible flavor, low-salt so you don’t risk a dish that ends up too salty.
• Dry white wine – adds another dimension; fermented foods, including wine, add umami.
• Lemon – is the great balancer of all foods. It balances the fat, the sweet, the bland, and makes every dish a little better.

To Serve

• Grated Parmesan – adds Umami, and who doesn’t want more of that? It has a mild taste and not too salty but it can elevate any dish wonderfully. You may add it during the cooking process or as a grated cheese topping.
• Fresh parsley – is not only a flavor enhancer, but it also looks beautiful on the plate. (Don’t tell anyone it’s healthy.)
  

Ingredient Substitutes

• Italian Seasoning – You can buy a premade seasoning or make your own.
  
• Onions and Garlic Substitute – While onions and garlic are rather hard to replace, wild ramps and leeks are great substitutes.
• White Wine Substitute – The wine can be replaced by the same quantity of vermouth.
• Rice – In a moment of desperation, any medium- or short-grain rice will do. Just don’t try it with long-grain rice, like basmati, because it won’t give you the same creaminess. Farro has been successfully used instead of rice for a nuttier flavor (if you use a non-rice grain, add most of the water at the beginning).
• Parsley – This herb is not everyone’s favorite, though I’m not quite sure why. In that case, you can use basil instead.
• Canned broth – Homemade chicken broth is always a welcome substitute for canned, and an added benefit is that you have complete control over the amount of salt.
• Not crazy about shrimp? Try this awesome Mushroom Risotto recipe!

Making Ahead and Storage

If you keep the shrimp separate, the risotto will last in the fridge for 4 to 5 days. With the shrimp, only give it 3, though I really doubt you’ll still have any around by the third day. I wouldn’t freeze it; rice doesn’t handle being frozen well.

What Goes Well with Seafood Risotto?

I don’t know about you, but this simple and easy recipe is all I need. My hubby likes a more varied menu. He loves a Caprese salad and Homemade Garlic Bread with his Shrimp Risotto. The tartness of the tomatoes, smoothness of the fresh mozzarella, and zing of the pesto and balsamic vinegar are the perfect match.

More Seafood Recipes

• Caribbean Stewed Fish
• Jamaican-Inspired Peppered Shrimp
• Fish Yassa
• Baked Crab Legs in Butter Sauce
• Grilled Lobster Tail

How to Make Shrimp Risotto

Prepare Shrimp

• Mix the Seasonings. In a medium shallow bowl, whisk together Italian seasoning and garlic powder.
• Add the Shrimp. Season shrimp with salt and black pepper. Next, season the shrimp with the spice mixture. (Photo 1)

Sautee Shrimp

• Oil and Butter: Melt 1 tablespoon oil and 1 tablespoon butter in a large, heavy skillet over medium heat. (Photo 2) 
• Season Shrimp: Add half the garlic and all of the crushed red pepper to the skillet, then the shrimp. (Photo 3)
  
• Sauté: Cook for bout 2 minutes on each side. Add minced garlic and sauté for about 30-60 seconds. Transfer shrimp to a plate, and return the skillet to the stovetop. (Photo 4 & 5) 

Make the Rice

• Melt the butter: Melt the remaining butter in the skillet. (Photo 6)
  
• Add onion and other seasonings: Add onion, thyme, bay leaf, the remaining teaspoon garlic, and crushed red pepper (optional); sauté until onion is translucent, 3-4 minutes. (Photo 7)
  
• Stir and Toast: Stir in rice and toast for 2 minutes. Add the wine and 1 cup of chicken broth. Simmer until liquid is absorbed, stirring often. (Photo 8 & 9)

Add More Flavor

• Continue adding broth one cup at a time: Stirring often, and simmering until liquid is absorbed before adding more, about 18-20 minutes. (Photos 10-11)
• Finally, add the Parmesan and lemon juice. Continue cooking until the rice is just tender and the mixture is creamy, about 5 minutes longer. Adjust seasonings to taste. (Photos 12-13)
• Remove and serve: Remove from heat, top with shrimp, and serve garnished with grated Parmesan and fresh parsley.