|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||51%|
|Saturated Fat 17g||84%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 1g||2%|
|Total Sugars 5g|
|Vitamin C 7mg||33%|
|*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.
"So delicious, and so impressive-looking! The creaminess of the risotto is beautifully balanced by the acidity of the shrimp sauce. Be patient when preparing the risotto. It's the constant stirring of the Arborio rice while adding broth a ladle at time that makes it creamy and delicious." —Diana Andrews
For the Shrimp:
2 tablespoons olive oil
1 pound extra jumbo (16 to 20) shrimp, peeled and deveined
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces (4 tablespoons) unsalted butter, divided
6 cloves garlic, minced
1 1/2 cups white wine
1 1/2 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped parsley, more for garnish
For the Risotto:
4 cups chicken stock
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
3 tablespoons minced shallots
3 medium cloves garlic, minced
1 cup Arborio rice
1/4 cup shredded Parmesan cheese, more to taste
Kosher salt, to taste
Steps to Make It
Cook the Shrimp
Gather the ingredients for the shrimp.
Heat the oil on medium-high heat in a large skillet. Pat the shrimp dry with paper towels. Season the shrimp with the salt and pepper.
Sear the shrimp until pink and opaque on both sides, about 4 minutes total. Remove the shrimp to a plate.
Turn the heat to medium-low. Add 2 tablespoons of butter to the pan. When the butter melts, add the minced garlic and sauté until fragrant, about 30 seconds.
Raise the heat to medium-high. Add the white wine and lemon juice, scraping up the brown bits from the bottom of the pan, and continue to cook until the sauce is reduced by about a third, about 3 minutes.
Whisk in the remaining 2 tablespoons butter and the parsley. Once the butter melts, remove from the heat, cover, and set aside.
Make the Risotto
Gather the ingredients for the risotto.
Heat the chicken stock in a small saucepan until hot, about 5 minutes.
Meanwhile, heat the oil and 2 tablespoons of butter in a medium saucepan on medium-low heat.
Once the butter has melted, add the shallots and garlic. Sauté until the shallots are translucent and the garlic is fragrant, about 2 minutes.
Add the rice and toss to coat. Raise the heat to medium and sauté until the rice is lightly toasted, about 4 minutes.
Add a ladleful of the hot stock, stirring continuously until the stock is absorbed into the rice. Repeat, adding a ladle of stock at a time, until the rice is creamy and al dente, and you have used most or all of the stock, about 25 minutes.
Remove from the heat and stir in the remaining 1 tablespoon butter and the Parmesan cheese. When the butter and cheese have melted, cover and set aside.
Reheat the shrimp sauce on medium heat until simmering. Toss the shrimp into the sauce to warm them back up, about 1 minute.
Ladle the risotto into warm bowls and top with an equal amount of shrimp and sauce. Top with more Parmesan cheese and chopped parsley, if desired.
Serve immediately with a glass of white wine.
- Instead of Parmesan, you can use other Italian cheeses such as pecorino Romano or Grana Padano.
- You can also use herbs such as fresh basil or chives with this recipe, and it will be delicious.
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.