Ingredients
1 lb large shrimp, peeled & deveined
4 cups low-sodium chicken or seafood broth, kept warm
1 tbsp olive oil
2 tbsp unsalted butter, divided
1 small shallot or onion, finely diced
2 cloves garlic, minced
1 cup Arborio rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
1 tbsp fresh lemon juice (optional)
2 tbsp chopped fresh parsley (optional)Instructions
Season & Sauté Shrimp:
Season shrimp lightly with salt and pepper. Heat olive oil and 1 tbsp butter in a skillet over medium heat. Sauté shrimp 1–2 minutes per side until just pink. Remove and set aside.
Start the Risotto:
In the same pan, add shallot and cook until softened (2–3 minutes). Stir in garlic and cook 30 seconds until fragrant.
Toast the Rice:
Add Arborio rice and stir for 1 minute until lightly translucent around the edges.
Deglaze:
Pour in white wine and simmer, stirring, until absorbed.
Cook Slowly:
Add warm broth one ladle at a time, stirring frequently. Let each addition absorb before adding the next. Continue for about 18–20 minutes until rice is creamy and al dente.
Finish:
Stir in Parmesan, remaining butter, lemon juice, and shrimp. Cook 2 more minutes until shrimp are heated through. Adjust seasoning.
Serve:
Garnish with parsley and extra Parmesan if desired.
Notes
Cooking Tips
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Keep the broth hot to maintain even cooking and creaminess.
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Stir often, but not constantly—this releases the rice’s natural starch.
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Don’t overcook the shrimp; add them at the end to keep them tender.
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Risotto should be creamy and slightly loose, not thick or dry.
Variations
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Lemon Garlic Shrimp Risotto: Add lemon zest and extra garlic for brightness.
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Creamy Spinach Shrimp Risotto: Stir in fresh spinach at the end until wilted.
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Spicy Shrimp Risotto: Add red pepper flakes or a splash of chili oil.
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Seafood Risotto: Replace half the shrimp with scallops or lump crab.
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Dairy-Free Option: Skip butter and cheese; finish with olive oil instead.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 210mg