This creamy shrimp risotto is a cozy and tasty dish that will warm your heart. It’s made with tender shrimp, creamy rice, and a hint of lemon for a lovely flavor!
Cooking risotto might sound fancy, but it’s really just stirring and adding broth. Plus, I find it fun to make and the smell is amazing. Perfect for a cozy night in! 😊
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect here, but feel free to swap them out for smaller ones or even scallops. If you’re vegetarian, try using sautéed mushrooms or artichoke hearts instead for a different texture.
Arborio Rice: This short-grain rice is essential for creamy risotto. If you can’t find it, look for Carnaroli or Vialone Nano rice. Short-grain or medium-grain rice can work too, just keep in mind the texture might be slightly different.
White Wine: It adds depth of flavor, but you can use more broth instead if you want to skip the wine. For a non-alcoholic option, apple cider or white grape juice diluted with water can work too!
Parmesan Cheese: Freshly grated is best for flavor. If you’re vegan, try nutritional yeast for a cheesy flavor or a vegan cheese alternative.
How Do You Make Risotto that’s Creamy and Delicious?
The secret to a perfect risotto lies in the slow, gentle cooking technique. It’s all about patience! Stirring helps release the starches from the rice, giving that creamy texture.
- Keep your broth warm in a separate pot to help the rice cook evenly.
- When adding broth, do it one ladle at a time, and give the rice time to absorb it—this helps develop flavor!
- Don’t rush the cooking process! Cook for about 18-20 minutes, stirring often to release those starches.
Following these tips will help you make risotto that’s comforting and creamy every time! Enjoy creating your delicious shrimp risotto! 😊
How to Make Shrimp Risotto
Ingredients You’ll Need:
For the Risotto:
- 1 lb (450g) large shrimp, peeled and deveined
- 4 cups (1 liter) chicken or vegetable broth, kept warm
- 1 cup Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- 3 tbsp olive oil or unsalted butter, divided
- Salt and freshly ground black pepper, to taste
- 1/2 tsp paprika
- 1 tbsp fresh parsley, chopped (plus extra for garnish)
- Juice of 1/2 lemon
- Optional: 1 small tomato, diced (or sun-dried tomatoes) for added color and flavor
How Much Time Will You Need?
This creamy shrimp risotto takes about 30 minutes total: 10 minutes for prep and about 20 minutes for cooking. It’s a quick dish that doesn’t skimp on flavor!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by seasoning the shrimp! In a bowl, toss the shrimp with 1 tablespoon of olive oil, paprika, salt, and pepper. Heat a skillet over medium-high heat and cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Remove them from the heat and set aside.
2. Start the Risotto Base:
In a large pan or skillet, heat 2 tablespoons of olive oil or butter over medium heat. Add the finely chopped onion and sauté it until it’s translucent, which should take about 3-4 minutes. Then, add the minced garlic and cook for another minute until it smells wonderful!
3. Toast the Rice:
Add the Arborio rice to the pan, stirring well to coat each grain in the oil. Toast the rice for 1-2 minutes until it becomes slightly translucent around the edges, which will enhance its flavor.
4. Deglaze with Wine:
If you’re using white wine, pour it into the pan now and stir continuously until it’s fully absorbed by the rice. It adds a lovely depth of flavor!
5. Add Broth Gradually:
Now it’s time to incorporate your broth! Begin adding the warm broth one ladle at a time. Stir frequently and wait for the liquid to be mostly absorbed before adding the next ladle. Continue this for about 18-20 minutes, until the rice is creamy and cooked al dente.
6. Add Tomatoes and Seasoning:
If you’re using diced tomatoes, stir them in about halfway through the cooking process. Be sure to season your risotto with salt and pepper to taste!
7. Finish the Risotto:
Once the rice is cooked to your liking, stir in the Parmesan cheese, fresh parsley, and lemon juice. This will give your risotto a nice brightness. Adjust any seasoning as needed!
8. Combine Shrimp and Risotto:
Now, you can either gently fold the cooked shrimp into the risotto or arrange them on top for a beautiful presentation. Both ways are delicious!
9. Serve Immediately:
Garnish your shrimp risotto with additional chopped parsley and a sprinkle of freshly ground black pepper. Serve it while hot, and enjoy the creamy goodness!
This recipe yields about 4 servings of rich and creamy shrimp risotto, featuring tender, paprika-spiced shrimp on top. Enjoy your meal! 😊
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to thaw the shrimp completely before cooking. You can do this overnight in the fridge or quickly under cold running water. Pat them dry to avoid excess moisture when cooking.
What if I Don’t Have Arborio Rice?
No problem! You can use other short-grain rice varieties like Carnaroli or Vialone Nano. If those aren’t available, medium-grain rice can work too, but the risotto might not be quite as creamy.
Can I Make This Risotto Vegetarian?
Absolutely! Simply omit the shrimp and use vegetable broth instead of chicken broth. You can add extra veggies like mushrooms, asparagus, or peas for added flavor and texture!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. To reheat, add a splash of broth or water to the risotto and warm it gently on the stovetop, stirring occasionally until heated through.