Italian Risotto with Shrimp
Indulge in the creamy, savory goodness of Italian Risotto with Shrimp—a timeless classic that perfectly blends the flavors of the sea with the warmth of Italian comfort food. This dish features tender, succulent shrimp folded into Arborio rice cooked to a rich, velvety texture thanks to a slow infusion of chicken or vegetable broth. Enhanced with dry white wine, Parmesan cheese, and a touch of fresh lemon zest, every bite delivers a balance of creaminess, brightness, and umami. A fragrant medley of garlic, onion, and fresh parsley adds depth to this handcrafted masterpiece. Perfect for a special dinner or cozy evening, this one-pot recipe is as satisfying as it is simple, ready in under an hour. Serve it with crusty bread and a crisp white wine for an unforgettable dining experience.
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Recipe Information
Ingredients
- 500 g Shrimp (large, peeled and deveined)
- 300 g Arborio rice
- 1 L Chicken or vegetable broth
- 120 ml Dry white wine
- 1 medium Onion (finely chopped)
- 2 cloves Garlic cloves (minced)
- 50 g Butter (unsalted)
- 2 tbsp Olive oil
- 100 g Parmesan cheese (grated)
- 3 tbsp Parsley (fresh, chopped)
- to taste Salt
- to taste Black pepper
- 1 small Lemon (zested)
Instructions
Start by heating the chicken or vegetable broth in a saucepan over low heat. Keep it warm but not boiling as you'll need it throughout the cooking process.
In a large skillet or wide saucepan, heat 1 tablespoon of olive oil over medium heat. Add the shrimp, season with a pinch of salt and pepper, and cook for 2-3 minutes per side or until pink and opaque. Remove from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 25g of butter. Add the finely chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the Arborio rice to the pan and stir well to coat the grains in the buttery mixture. Toast the rice for 2-3 minutes, stirring frequently.
Pour in the dry white wine and cook, stirring, until the wine has mostly evaporated.
Begin adding the warm broth one ladleful at a time. Stir frequently and allow the liquid to be absorbed by the rice before adding the next ladleful. Continue this process for about 20-25 minutes, or until the rice is cooked to a creamy consistency with a slight bite (al dente).
When the rice is almost done, stir in the cooked shrimp and allow them to warm through. Add the remaining 25g of butter and the grated Parmesan cheese, mixing well until melted and creamy. Adjust the seasoning with salt and black pepper to taste.
Remove the skillet from the heat and stir in the chopped parsley and lemon zest for a fresh, vibrant finish.
Let the risotto rest for 2 minutes before serving. Spoon into bowls and garnish with additional parsley or Parmesan if desired.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 1535 mg | 67% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.9 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 363 mg | 28% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 567 mg | 12% | |
*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.
