Shrimp Risotto

This Shrimp Risotto recipe brings together the creamy, comforting texture of perfectly cooked risotto with the bright, zesty flavors of succulent shrimp. With tender Arborio rice slowly cooked in rich chicken stock, sun-dried tomatoes, and a splash of white wine, this dish is elevated by the addition of fresh spinach and Parmesan cheese.

Topped with garlic-infused shrimp and a hint of lemon, it’s a gourmet meal that’s both elegant and satisfying. Perfect for a special occasion or a cozy dinner, this recipe combines classic Italian flavors with a touch of freshness, ensuring a delicious and memorable dining experience.

Shrimp Risotto

Ingredients

Risotto

4 cups chicken stock

¼ cup sun-dried tomatoes chopped (drained of any oil)

5 cloves garlic minced

1.5 cups arborio rice

1 cup dry white wine

2 tablespoons butter

⅔ cup parmesan cheese freshly grated or shredded, at room temperature

4 oz fresh spinach

salt and pepper

Shrimp

2 tablespoons olive oil

1 lb raw shrimp peeled and deveined large, 16 or 20 count per 1 pound of shrimp

¼ teaspoon salt

¼ teaspoon black pepper freshly ground

5 cloves garlic minced

3 tablespoons freshly squeezed lemon juice

2 tablespoons butter

Instructions

Make risotto

Use a heavy-bottomed pan such as a cast-iron skillet to prevent the rice from sticking to the bottom of the pan and burning. Note: while you cook the risotto, you can also cook the shrimp as directed in the recipe card below.

Heat chicken stock in a separate saucepan until hot and keep it hot.

Drain oil from sun-dried tomatoes, leaving just enough (about 1 tablespoon) for sauteeing garlic.

Sautee minced garlic with chopped sun-dried tomatoes for about 1 or 2 minutes in a cast-iron skillet (or another heavy-bottomed pan).

Add rice and stir it with a wooden spoon or spatula to coat it with olive oil. Saute the rice in olive oil for about 1 minute on medium heat, stirring. Make sure the rice doesn’t burn.

Add white wine and cook on medium heat, occasionally stirring, until the wine is completely absorbed by the rice.

Add ½ cup of hot chicken stock to the rice and stir occasionally on medium-low heat until the stock is almost absorbed. You don’t have to stir constantly, just once every minute or two.

When the stock is almost absorbed, add another ½ cup of chicken stock to the rice and repeat the process. Continue to add chicken stock in ½ cup increments until the texture of the rice is soft but not too soft. You might not have to use all of the chicken stock. Or, you might have to use more.

The rice should have an “al dente” texture (a bit hard to bite but in no way crunchy) and the grains should be visibly separate (not mushy).

Reduce heat to low and add butter and grated parmesan. Stir everything well until the parmesan is melted.

On low heat, add spinach and stir it in. Remove from heat, cover the pan with the lid and allow the spinach to wilt for a couple of minutes. Stir again to incorporate wilted spinach into the risotto.

Season with salt and pepper.

Cook shrimp

Note: you can prepare and cook the shrimp at the same time as you make the risotto.

This recipe uses 1 lb of large raw shrimp (peeled and deveined) which usually means 16 or 20 count.

Heat 2 tablespoons of olive oil on medium heat in a large skillet until hot. Add shrimp and minced garlic. Season the shrimp with salt and freshly ground black pepper.

Cook for about 3 minutes per each side or until it’s cooked through.

Stir in freshly squeezed lemon juice and butter. Remove from heat.

Assembly

Add cooked shrimp on top of the risotto and serve. Top with chopped fresh parsley, if you like.

Notes:

Rice Choice: Arborio rice is essential for risotto because of its high starch content, which gives the dish its creamy texture. Do not substitute with other types of rice, as they won’t yield the same results.

Stock Temperature: Keeping the chicken stock hot while adding it to the rice helps maintain the cooking temperature and ensures the rice cooks evenly. Avoid using cold stock as it can interrupt the cooking process.

Wine: Use a dry white wine to complement the flavors. The wine should be cooked off completely before adding the stock, so there’s no raw alcohol taste left.

Stirring: Stir the risotto regularly but not constantly. This helps release the rice’s starch and contributes to the creamy texture. Stirring too frequently can lead to overcooking.

Sun-Dried Tomatoes: Ensure the sun-dried tomatoes are well-drained and chopped finely to distribute their flavor evenly throughout the risotto.

Shrimp Cooking: Cook the shrimp just until they turn pink and opaque to avoid overcooking, which can make them tough and rubbery.

Butter and Cheese: For a richer and creamier risotto, make sure the butter and Parmesan cheese are added off the heat. This prevents them from melting too quickly and affecting the texture.

Spinach: Fresh spinach adds a nice pop of color and nutrition. It should be added at the end and allowed to wilt for the best texture and flavor.

Serving: Garnish with freshly chopped parsley for added color and a hint of freshness. A light drizzle of extra lemon juice can also enhance the dish’s brightness.

Leftovers: Risotto is best served fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of chicken stock or water to loosen the texture.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use other types of rice instead of Arborio?

Arborio rice is ideal for risotto due to its high starch content, which gives the dish its creamy texture.

If you use other types of rice, the risotto may not achieve the same creamy consistency.

However, Carnaroli or Vialone Nano rice are good alternatives if Arborio isn’t available.

Can I make this risotto ahead of time?

Risotto is best served fresh as it tends to lose its creamy texture over time.

If you need to prepare it ahead, cook the risotto and shrimp separately.

Reheat the risotto with a bit of chicken stock or water to restore some creaminess, and cook the shrimp just before serving.

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp.

Be sure to thaw them thoroughly before cooking and pat them dry to prevent excess moisture, which can affect the cooking process.

What can I use as a substitute for white wine?

If you prefer not to use wine, you can substitute with additional chicken stock or use a mixture of white grape juice and a splash of lemon juice to mimic the acidity and flavor of white wine.

Can I use pre-grated Parmesan cheese?

Pre-grated Parmesan cheese is convenient but may not melt as smoothly as freshly grated cheese.

For the best texture and flavor, freshly grated Parmesan is recommended.

Can I add other vegetables to the risotto?

Absolutely! You can add other vegetables such as peas, mushrooms, or asparagus.

Cook them until tender before adding them to the risotto during the final stages of cooking.

How do I prevent the risotto from sticking to the pan?

Use a heavy-bottomed pan or cast-iron skillet to help prevent sticking.

Stir the risotto regularly and add stock gradually to keep the rice from burning to the bottom of the pan.

How can I make this recipe dairy-free?

To make the risotto dairy-free, substitute the butter and Parmesan cheese with dairy-free alternatives such as vegan butter and nutritional yeast for a cheesy flavor.

Can I prepare the risotto and shrimp separately?

Yes, you can prepare the risotto and shrimp separately.

Cook the risotto and store it in an airtight container.

Reheat it with a splash of chicken stock or water before serving, and cook the shrimp fresh or reheat them separately.

How can I adjust the spice level of the risotto?

The recipe calls for red chili flakes for a mild heat.

Adjust the amount to suit your preference.

For a spicier dish, increase the chili flakes or add a dash of hot sauce.

Conversely, omit the chili flakes if you prefer a milder flavor.