Shrimp Risotto
Indulge in the creamy, comforting delight of Shrimp Risotto, a classic Italian dish elevated with tender shrimp and a bright burst of lemon. This recipe brings together Arborio rice, simmered to perfection in warm chicken broth, and enriched with Parmesan cheese and butter for that irresistibly silky texture. Each bite is layered with the flavors of sautéed garlic, onions, and a hint of white wine, making it a luxurious yet approachable meal. Succulent shrimp, cooked until perfectly pink, are the star of this dish, while fresh parsley adds a vibrant finish. Whether you're looking to impress at a dinner party or treat yourself to a special weeknight meal, this Shrimp Risotto recipe is a timeless choice that’s as elegant as it is satisfying. Perfect for seafood lovers and fans of creamy risotto, this recipe is a must-try for its flavor-packed simplicity!
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Recipe Information
Ingredients
- 1 pound Shrimp
- 1.5 cups Arborio rice
- 6 cups Chicken broth
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 0.5 cup Onion
- 3 cloves Garlic
- 0.5 cup White wine
- 0.5 cup Parmesan cheese
- 1 tablespoon Lemon juice
- 0.25 cup Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel and devein the shrimp. Pat them dry with paper towels and set aside.
In a medium saucepan, bring the chicken broth to a simmer over medium heat and keep warm.
In a large skillet or pot, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until pink and opaque. Remove shrimp from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Add chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
Pour in the white wine and cook, stirring constantly, until the wine has been absorbed by the rice.
Begin adding the warm chicken broth, one ladle at a time, stirring frequently, until the liquid is absorbed before adding more broth. This process should take about 20-25 minutes until the rice is creamy and tender.
Stir in the cooked shrimp, remaining tablespoon of butter, grated Parmesan cheese, and lemon juice until well combined.
Season with salt and pepper to taste.
Remove from heat and let the risotto rest for a couple of minutes.
Garnish with chopped fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 7757 mg | 337% | |
| Total Carbohydrate | 133.0 g | 48% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 10.7 g | ||
| Protein | 116.1 g | 232% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 962 mg | 74% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2379 mg | 51% | |
*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.
