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!
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.
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.