Cilantro Cream Risotto with Shrimp
Indulge in the rich, vibrant flavors of Cilantro Cream Risotto with Shrimp—a luxurious fusion of creamy Arborio rice and perfectly seared shrimp, made irresistibly fragrant with fresh cilantro and a touch of lemon. This recipe takes classic risotto to flavorful new heights, incorporating an infusion of Parmesan cheese, heavy cream, and a dry white wine reduction for that signature velvety texture. Each bite is elevated by the bright, herbaceous notes of cilantro and the subtle heat of optional red pepper flakes. The succulent shrimp, delicately seasoned and cooked to perfection, perfectly complements the risotto's creamy base. Finished with a zesty squeeze of lemon and a sprinkle of Parmesan, this stunning dish is ideal for date nights, dinner parties, or whenever you're craving an elegant seafood meal. With easy-to-follow steps and approachable ingredients, you'll master this gourmet masterpiece in no time. Keywords: cilantro cream risotto, shrimp risotto recipe, creamy risotto, seafood dinner ideas, easy gourmet meals, weeknight risotto recipes.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 1 pound Large shrimp, peeled and deveined
- 4 cups Low-sodium chicken or vegetable broth
- 0.5 cup Dry white wine
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 small Yellow onion, finely chopped
- 4 cloves Garlic, minced
- 0.5 cup Heavy cream
- 0.75 cup Parmesan cheese, grated
- 1 cup Fresh cilantro, finely chopped
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Heat the chicken or vegetable broth in a medium saucepan over low heat, keeping it warm but not boiling.
In a large skillet or heavy-bottomed pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add the Arborio rice to the skillet and stir for 2-3 minutes to toast the grains lightly.
Pour in the white wine and let it simmer, stirring frequently, until mostly absorbed, about 2 minutes.
Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring continuously and allowing the liquid to be absorbed before adding more. Continue this process for 15-20 minutes until the rice is creamy and tender but slightly al dente.
While the risotto is cooking, prepare the shrimp. In a separate skillet, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.
Add the minced garlic to the pan and sauté for 30 seconds until fragrant. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Season with salt, black pepper, and optional red pepper flakes. Set aside and keep warm.
Once the rice is cooked, reduce the heat to low and stir in the heavy cream, Parmesan cheese, and half of the chopped cilantro. Mix until the risotto is creamy and the cheese has melted.
Squeeze in the lemon juice and season the risotto with additional salt and pepper to taste.
Serve the risotto in bowls, topping each with a portion of the cooked shrimp. Garnish with the remaining chopped cilantro and a sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
1805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1130 mg | 377% | |
| Sodium | 4543 mg | 198% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 5.5 g | ||
| Protein | 143.8 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1167 mg | 90% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2074 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
