Shrimp Risotto

Written by
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about our editorial process
Leah Maroney
Leah Maroney
Published on 01/29/20 by Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats's Editorial Process

Updated 01/29/20

shrimp risotto on white plate

The Spruce / Leah Maroney
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: 1 pan (6 servings)

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’s 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. Add the stock a little at a time and stir, stir, stir. 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 immediately.

Ingredients

  • For the Shrimp:
  • 3 tablespoons olive oil
  • 1 pound 16/20 shrimp (peeled and deveined)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 10 tablespoons butter (divided)
  • 6 cloves garlic (minced)
  • 1 1/2 cups white wine
  • 1 1/2 tablespoons lemon juice
  • 2 tablespoons fresh parsley (chopped)
  • For the Risotto:
  • 3 cups chicken stock
  • 2 tablespoons olive oil
  • 4 tablespoons butter (divided)
  • 2 shallots (minced)
  • 3 cloves garlic (minced)
  • 1 cup Arborio rice
  • 1/2 cup Parmesan cheese (shredded)

Steps to Make It

Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.

Cook the Shrimp

  1. Gather the ingredients for the shrimp.

    Shrimp Risotto ingredients
     The Spruce Eats / Leah Maroney

  2. Heat the olive oil on high heat in a large skillet. Season the shrimp with the salt and pepper. 

    Seasoned raw shrimp
     The Spruce Eats / Leah Maroney

  3. Sear the shrimp to golden brown on both sides. Remove the shrimp from the heat. 

    Cooked shrimp in the pan
     The Spruce Eats / Leah Maroney

  4. Turn the heat to medium-low. Add 2 tablespoons of butter to the pan and add the minced garlic. Saute until fragrant, about 1 minute. 

    Sauteed garlic in a pan
     The Spruce Eats / Leah Maroney

  5. 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.

    Lemon and white wine sauce in pan
     The Spruce Eats / Leah Maroney

  6. Whisk in the remaining butter and the parsley. Set aside the sauce in a small saucepan.

    Sauce with parsley in a pan
     The Spruce Eats / Leah Maroney

Make the Risotto

  1. Wipe out the shrimp pan and gather your ingredients for the risotto.

    Heat the chicken stock in another small saucepan. 

    Shrimp risotto ingredients
     The Spruce Eats / Leah Maroney

  2. Heat the olive oil and 2 tablespoons of the butter in the large skillet.

    Once the butter has melted, add the shallots and garlic. Saute on medium-low heat until the shallots are translucent, about 2 minutes. 

    Shallots and garlic cooking in a pan
     The Spruce Eats / Leah Maroney

  3. Add the Arborio rice and toss to coat in the oils. Saute until the rice is very lightly browned. 

    Rice toasting in a pan
     The Spruce Eats / Leah Maroney

  4. Add a ladle full 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. 

    Risotto cooking in a pan
     The Spruce Eats / Leah Maroney

  5. 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. 

    Risotto in a pan
    The Spruce Eats / Leah Maroney 

  6. 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. 

    Shrimp risotto
     The Spruce Eats / Leah Maroney

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