This easy Shrimp Risotto recipe has a rich flavor and is deliciously creamy. It’s a restaurant-quality dish that the whole family will love!
Are you as obsessed with risotto as I am? Be sure to try my Lemon Mascarpone Risotto, Caprese Tomato Risotto, and Mushroom Risotto too!
Whenever I cook risotto it brings to mind images of Gordon Ramsay reality shows where he’s yelling at his chefs in training who are trying to get their risotto just perfect. Not too mushy, still with a good bite. Am I the odd ball, or does this happen to you too?
Maybe this is why the thought of cooking risotto tends to stress people out.
It really shouldn’t.
I actually find the risotto making process really relaxing.
I’ve mentioned in previous posts that I love making risotto when it’s chilly outside. Standing in front of a warm stove and unconsciously stirring away is a bit like meditation for me. And, as an added bonus, you’re left with a pot of creamy, comforting deliciousness at the end.
With this simple recipe, you’re guaranteed to master risotto making even if it’s your first time!
Shrimp Risotto Ingredients
This recipe is made using simple ingredients:
- Chicken stock – or try swapping in some homemade Instant Pot Bone Broth or seafood stock
- Olive oil – I like to use a good quality extra-virgin olive oil
- Arborio rice – this is the standard risotto rice. It has a high starch content that makes for deliciously creamy risotto.
- Dry white wine – or you can use dry vermouth
- Shrimp – I’m using uncooked, peeled & deveined shrimp in this recipe
- Butter – to add that yummy, creamy flavor
- Worcestershire sauce – adds a bit of tang and extra depth of flavor
- Garlic – feel free to add more or less garlic cloves to suit your taste
- Shallots – or you can swap in some diced onion
- Salt and pepper – always be sure to season at the end with a pinch of salt and pepper
- Green onions – a nice garnish to finish things off!
How do you make Shrimp Risotto?
The risotto-making process is easy, but it can be a bit intimidating if you’ve never made it before. It is definitely a dish that you need to “babysit.”
During the cooking process, the risotto is fed ladle full after ladle full of stock, letting it absorb between each addition. The process results in the grains of rice plumping up and the constant stirring creates the most fantastic, creamy texture.
While the risotto is cooking away, I like to saute my shrimp with a bit of butter, garlic and Worcestershire sauce. They cook up sweet and delicious. Perfect for topping the hot risotto.
Tips for Making Shrimp Risotto
- I love to keep dry vermouth on hand and often use it in recipes where white wine is called for. It will keep in your cupboard and it’s generally more affordable than white wine.
- If you’d prefer to make risotto without alcohol, replace the white wine or vermouth with non-alcoholic white grape juice or omit it and use warm broth in its place.
- The best way to determine if your risotto is done is by tasting. During the last 5-10 minutes it will become very creamy. You want to ensure that the arborio rice is fully cooked, but not becoming mushy. I like for it to have the slightest bit of a bit to it, a little bit like al dente pasta.
- Another way to tell risotto is done cooking is by dragging a wooden spoon or spatula along the bottom of the pot. If the risotto slowly fills in the empty space, it should be good to go.
- Be sure to save your shrimp shells. They can be used to make a flavorful shrimp stock!
This is a great basic risotto recipe that can lend itself to endless possibilities. You can adapt this recipe to make any type of risotto you like. Here are some options:
- Omit the shrimp and add vegetables (asparagus perhaps) or stir in some parmesan cheese and sautéed mushrooms.
- Want to add a bit more tang to your risotto? Try stirring in some lemon juice and/or lemon zest at the end.
- Want to add a bit of heat? Try adding in a pinch of red pepper flakes.
How to store and reheat risotto:
- To store: Keep any leftover risotto in an airtight container in the fridge for up to 3 days.
- To reheat: Place the leftovers into a pan with a bit of extra broth and heat over medium heat until warmed through.
Wine pairings for Shrimp Risotto:
- I paired this with a Vinho Verde. Vinho Verde wines are dry with just a bit of effervescence to them, and they’re generally very affordable.
- This shrimp risotto would also pair well with a Chardonnay, Sauvignon Blanc or a Pinot Grigio.
If you loved this creamy rice I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.
Now that you know the basics of making risotto, why not try some more easy risotto recipes?
More risotto recipes:
- Beet Risotto with Goat Cheese
- Pumpkin Risotto
- Butternut Squash Risotto
- Pea Risotto with Mascarpone, Mint & Prosciutto
- Lemon Risotto
- Tomato Risotto
- Mushroom Risotto
More shrimp recipes:
What to serve with risotto:
- Arugula Salad
- Shaved Fennel Salad
- Sous Vide Asparagus
- Instant Pot Artichokes
- Blistered Shishito Peppers
- MORE —> 35+ EASY sides for risotto!
Shrimp Risotto Recipe
- 3-4 cups chicken broth
- 2 Tablespoons olive oil
- 1 cup Arborio rice
- 1 cup dry white wine (or dry vermouth)
- 1 pound shrimp (uncooked, peeled & deveined )
- 2 Tablespoons butter (unsalted)
- 1 Tablespoon Worcestershire sauce
- 3 cloves garlic (minced)
- 2 shallots (finely chopped)
- salt and pepper (to taste)
- 3 green onions (thinly sliced )
- Heat chicken broth to a simmer in saucepan. Leave to keep warm on the burner while you prepare the risotto.
- In a large stockpot or dutch oven, heat the olive oil over medium-high heat. Saute shallots for a couple of minutes. Add in the rice and sauté for a couple minutes until lightly toasted.
- Pour in the white wine and stir until evaporated.
- Add a ladle of the heated chicken stock to your rice and stir until evaporated. Repeat this process until the rice is done. This will take approximately 20 minutes and the rice will be done when it still has a nice bite to it, but is fully cooked.
- Meanwhile, melt butter in large saute pan over medium-high heat. Add garlic and heat until fragrant, about 1 minute. Add shrimp and Worcestershire sauce and cook until the shrimp are pink and fully cooked.
- When shrimp is cooked, chop up into pieces and stir into your cooked risotto.
- Top bowls of risotto with green onions.
44 thoughts on “Shrimp Risotto Recipe”
I’ve always been intimidated by risotto—seems like it’s so easy to mess up—but you make it look accessible.
I’ve actually never made risotto! It seems like I’ve put it on a menu plan a time or two, but end up not being able to find it easily and give up. I’ll have to try again! This looks delish and the flavor sounds wonderful.
I’m with you! I find making risotto quite relaxing and methodic! This sounds delicious and pairing it with a nice chardonnay sounds just prefect!
Risotto is one of my favorite date night meals! Can’t wait to try this recipe – the shrimp sound amazing!
This looks amazing!! I want this for dinner!!
It really is such a yummy comfort food!
I make chicken risotto all the time but this looks amazing! Creamy rice & shrimp? Sign me up!
I hope you love it Dori!
YUM! I made this for dinner tonight and my husband and I loved it. I had never made risotto before so I was super nervous, but it came out perfect. I cooked some asparagus and added that in as well as some parmesan. I can’t wait to make it again.
I’m so glad you liked it Katelyn!!! I love your add ins too!
I can’t use alcohol in my house, is there a substitute?
Hi Molly! You can leave the wine out and skip that step. You may need a bit more chicken broth. And you may want to add in a squeeze of lemon at the end for that brightness. Hope that helps!
I cooked the. added shiitake and shredded zucchini at the end for a lil veggie kick. It was fantastic!! Thanks for the recipe!
You’re so welcome Irina! Thanks for stopping by!
I am going to try your recipe tonight! What do you have with this? Crusty bread?
Hi! I like to serve this with a simple arugula salad
on the side. You could also try serving it with this shaved fennel salad.
I’m Italian and very critical about my risotto but this is an amazing dish !!!!! I added scallops so delicious.
Thanks for this wonderful meal 🙂
You’re welcome Cynthia!
I’m going to make this delicious recipe this weekend and will be using the 1 cup of wine. How much of the broth should I use; 3 or 4 cups? Thanks
Hi Heather – It will depend on how much your risotto needs. Different brands of rice may need more or less. I would heat the 4 cups, and see if you need it all. Hope that helps!
WOW! This was absolutely divine! My boyfriend and I have had it twice and we even made it our New Year’s Dinner dish. It’s the perfect meal to make with your boo because it requires much love and attention. LOVED the Worcester Sauce for the shrimp. Like others, we also added asparagus and a little bit of parmesan. It was perfect in every way!
I’m so glad you liked it Kasey!
Great success with the risotto! It did need the 4 cups of broth along with 1 cup of wine. Added sliced mushrooms with the shrimp and used sundried tomatoes instead of green onions. My husband loved it and said it was better than what he has had at high end restaurants. Thank you for your help. It’s a winner.
Not very flavorful, honestly! Good otherwise. Definitely adding a lot of spices next time
I live this recipe. It’s simply and easy to make. I’ve made it a few times now and my family loves it. I like how I am able to tweak the recipe a little and it makes a delicious impact to the dish.
Hi there!! Making this tonight…what are your favorite tweaks?
Hello, I have made this tasty recipe several times and am planning to double it next weekend; having seven for dinner. The recipe calls for 6-8 cups of broth for 2x. This amount seems like quite a large difference. Can you narrow down the amount I should use? I will be adding 2 cups of white wine. Thanks.
Hi Heather – I would err on the side of too much broth. You will be able to tell as you’re adding the broth in when your risotto has that perfect texture. You may not use it all, but you can freeze any broth that you don’t use… Or save it for reheating the risotto (to help loosen things up). Hope that helps!
The recipe confused me. The photo shows whole shrimp mixed with the rice, but the recipe says to cut the shrimp up before mixing with rice. Do we cut the shrimp up or leave it whole?
Hi Peg – The shrimp I used that day were REALLY small, so I didn’t find a need to chop them up. It will depend on the size of your shrimp and personal preference. Either way works! 🙂
I guess I was always too fearless to be scared of cooking something new when I started cooking! Risotto is easy. I’ve even taught it to kids. Love this version. I’m intrigued by the W. sauce!
WOW we loved this–I subbed homemade lobster stock for the chicken, and it was amazing. Very easy risotto recipe, I encourage anybody who fears risotto to try it! I added both the lemon juice and red pepper flakes, delicious!
That sounds amazing Carol! Thanks for trying it!
It’s definitely not just a post it’s a gold!:) Thx a bunch for that!
How much Vermouth to use instead of wine?
Hi Rhonda – You’ll use the same amount of dry vermouth.