Shrimp Risotto with Fresh Herb Butter
Indulge in the luxurious flavors of Shrimp Risotto with Fresh Herb Butter, a dish that masterfully balances creamy, Parmesan-infused arborio rice with succulent sautéed shrimp and a vibrant herb butter finishing touch. This elegant recipe features the perfect harmony of fresh parsley, basil, and chives blended into a buttery log that melts effortlessly into the warm risotto, adding bursts of aromatic freshness. Toasted garlic, shallots, a splash of dry white wine, and zesty lemon elevate the dish, while the rich shrimp provides a protein-packed centerpiece. Perfect for dinner parties or an upscale weeknight meal, this easy-to-follow recipe gives you restaurant-quality results in just under an hour. Serve it up for a deeply satisfying, gourmet experience right at home! Keywords: shrimp risotto, fresh herb butter, creamy arborio rice, Parmesan risotto, gourmet shrimp recipe, quick elegant dinner.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh basil, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 12 ounces medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoons ground black pepper
- 1 medium shallot, finely diced
- 2 cloves garlic, minced
- 1 cup arborio rice
- 0.5 cup dry white wine
- 4 cups chicken stock
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon lemon zest
Instructions
In a small bowl, combine 4 tablespoons of softened butter, parsley, basil, and chives. Mix until well incorporated, then wrap in plastic wrap, shaping into a log. Refrigerate until firm.
In a medium saucepan, warm the chicken stock over low heat. Keep it warm but not boiling.
Season the shrimp with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the shrimp for 1-2 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the diced shallot and cook until translucent, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds.
Stir in the arborio rice, ensuring it’s evenly coated with the butter and oil. Cook for 2 minutes to lightly toast the rice.
Pour in the white wine and stir until the liquid is absorbed.
Begin adding the warm chicken stock, one ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes, resulting in a creamy risotto.
Once the rice is tender and the risotto is creamy, stir in the Parmesan cheese and lemon zest. Adjust seasoning with salt and pepper if needed.
To serve, spoon the risotto onto plates and top with the cooked shrimp. Slice the herb butter into medallions and place one on top of each serving, allowing it to melt over the warm risotto. Serve immediately.
Nutrition Facts
Calories |
1773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 1793 mg | 78% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 7.9 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 619 mg | 48% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 330 mg | 7% | |
*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.
