|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 43g||55%|
|Saturated Fat 20g||102%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 1g||2%|
|Total Sugars 4g|
|Vitamin C 5mg||25%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This shrimp risotto is full of warm, creamy goodness. It's topped with a bright and zesty lemon sauce similar to scampi. There’s also plenty of Parmesan cheese, garlic, and butter, which we know makes everything better. It feels fancy enough to be something you can serve at a dinner party but comforting and simple enough to enjoy on a weeknight.
Risotto isn't a difficult dish to make—it just takes some patience. If you enjoy cooking, you may really enjoy the immersive quality of cooking risotto. Add the stock a little at a time and stir, stir, stir. As you stir the rice in the stock, the starch is released, and you'll be rewarded with a deliciously luxurious dish. Cooking the shrimp is quick and easy and can be done ahead of time. Just make sure to make the risotto right before you are ready to eat and serve it immediately.
This risotto is very good with a simple green salad or a Caesar salad.
For the Shrimp:
3 tablespoons olive oil
1 pound extra jumbo (16 to 20) shrimp, peeled and deveined
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 ounces (10 tablespoons) unsalted butter, divided
6 cloves garlic, minced
1 1/2 cups white wine
1 1/2 tablespoons lemon juice
2 tablespoons finely chopped parsley
For the Risotto:
Cook the Shrimp
Gather the ingredients for the shrimp.
Heat the olive oil on high heat in a large skillet. Season the shrimp with the salt and pepper.
Sear the shrimp to golden brown on both sides. Remove the shrimp from the heat.
Turn the heat to medium-low. Add 2 tablespoons of the butter to the pan and add the minced garlic. Sauté until fragrant, about 1 minute.
Add the white wine and lemon juice to deglaze the pan. Allow the sauce to reduce by about a third. This will take about 5 minutes.
Whisk in the remaining butter and the parsley. Set aside the sauce in a small saucepan.
Make the Risotto
Wipe out the shrimp pan and gather your ingredients for the risotto.
Heat the chicken stock in another small saucepan.
Heat the olive oil and 2 tablespoons of the butter in the large skillet.
Once the butter has melted, add the shallots and garlic. Sauté on medium-low heat until the shallots are translucent, about 2 minutes.
Add the Arborio rice and toss to coat in the oil and butter. Sauté until the rice is very lightly browned.
Add a ladleful of the hot stock and stir until the stock is absorbed. Repeat, adding a ladle or two of stock at a time, until the rice is al dente, and you have used most of (or all of) the stock. This will take about 20 minutes. The rice will be creamy.
Turn off the heat and top with another ladleful of stock, the remaining 2 tablespoons of butter, and the Parmesan cheese. Stir to combine and cover with a lid.
Heat the shrimp sauce until simmering. Toss the shrimp into the sauce to warm them back up.
Ladle the risotto into warm bowls and top with an equal amount of shrimp and sauce. Top with more Parmesan cheese and chopped parsley.
Serve immediately with a glass of white wine.
How to Store Risotto
Risotto (without the shrimp) will keep in the refrigerator, covered, for three to five days. If you have leftover shrimp, it will keep for less time (about two days). Reheat carefully in the microwave (without the shrimp, which becomes rubbery in the microwave) with a little bit of stock or water, or over low heat in a saucepan with the shrimp.