Risotto and Shrimp

There’s something incredibly comforting about a bowl of Risotto and Shrimp. I remember the first time I tried making it at home; it felt like a small culinary adventure. The wonderful aroma of sautéed garlic and the gentle bubbling of rice on the stove created an atmosphere filled with anticipation. Each stir felt like a little act of love, transforming simple ingredients into a creamy, flavorful dish that is as delightful to eat as it is to prepare. I could hardly wait to serve it to my family, eager to see their smiles as they took their first bites. Using Arborio rice is essential, as it’s the secret to achieving that signature creaminess; trust me, it makes all the difference! This dish is perfect for a cozy night in or a special occasion, and I still get excited every time I make it.

Ingredients Required for Risotto and Shrimp

Creating the perfect Risotto and Shrimp dish relies on high-quality ingredients that work together harmoniously. The star of the show is, of course, the Arborio rice, which helps achieve that creamy consistency that makes risotto so special. Combined with fresh shrimp, aromatic herbs, and flavorful seasonings, these ingredients come together to create a comforting and satisfying meal.

• 1 pound large shrimp (26-30 ct.), peeled and deveined: Fresh shrimp adds a sweet, succulent flavor and pairs perfectly with the creamy risotto.
• 2 tablespoons oil from sun-dried tomatoes jar, divided: This oil infuses the dish with a rich, tangy flavor that enhances the overall taste.
• 1 tablespoon lemon juice: A splash of lemon juice brightens the dish and balances the richness of the risotto.
• 1/2 teaspoon EACH garlic powder, onion powder, salt: These seasonings add depth and enhance the savory flavors of the dish.
• 1/4 teaspoon EACH pepper, paprika: A touch of pepper and paprika contributes warmth and a hint of spice.
• 2 tablespoons olive oil, divided: Olive oil is perfect for sautéing, imparting a lovely fruity flavor to the dish.
• 2 tablespoons unsalted butter: A generous amount of butter adds creaminess and richness to the risotto.
• 1 1/2 cups Arborio rice: This special rice is essential for making genuine risotto; it’s high in starch, which gives the dish its creamy texture.
• 1 shallot, chopped: A chopped shallot adds a mild, sweet onion flavor that enhances the dish.
• 1/2 cup sun-dried tomatoes, drained, chopped: These add a chewy texture and a burst of concentrated flavor.
• 4 cloves garlic, minced: Fresh garlic imparts a wonderful aroma and savory flavor that’s hard to resist.
• 1/4 teaspoon red pepper flakes: A little heat from red pepper flakes adds complexity and balances the creaminess of the risotto.
• 4 1/2 cups low sodium chicken broth, warmed: Warmed chicken broth is the base of the risotto, providing essential flavor and moisture.
• 1/2 tablespoon dried parsley: This herb adds freshness and a hint of color.
• 3/4 teaspoon salt: Salt is crucial to enhance all the flavors in the dish.
• 1/2 teaspoon EACH dried oregano, pepper: These spices add aromatic flavor and depth.
• 1/2 cup low sodium chicken broth: This extra addition helps achieve the perfect creamy consistency.
• 3 tablespoons butter, cubed: Additional butter adds richness and helps the risotto to be extra creamy.
• 1/2 cup freshly shredded Parmesan cheese, or more to taste: Parmesan cheese provides a salty, nutty flavor that elevates the dish.
• 1 tablespoon lemon juice: Another splash of lemon juice brightens the final dish.
• 1/4-1/2 cup heavy cream (may sub evaporated milk): Adding heavy cream creates an even creamier texture.
• 1/4 cup fresh basil, minced (may sub ½ tablespoon dried): Fresh basil adds a pop of color and aromatic flavor.

Making Risotto and Shrimp

Preparing Risotto and Shrimp is a delightful process that allows you to engage fully with your cooking. The aroma wafting through your kitchen is simply irresistible! Follow these steps to create a dish that will impress everyone at your table.

1. Preheat your oven to 400 degrees F. This is the perfect temperature for finishing your risotto and ensuring it reaches that creamy texture.
2. In a large bowl, whisk together 1 tablespoon of oil from the sun-dried tomato jar, 1 tablespoon of lemon juice, and all of the shrimp seasonings. Add the shrimp and turn to coat thoroughly. The shrimp should be well-seasoned and ready to cook.
3. Heat 1 tablespoon of olive oil and 1 tablespoon of oil from the sun-dried tomatoes in a large Dutch oven over medium-high heat. Once the oil is shimmering, it’s time to add the shrimp.
4. Working in two batches, add the shrimp in a single layer. Cook them just until they turn opaque, about 2 minutes per side. Use a slotted spoon to transfer them to a plate. Repeat until all the shrimp are cooked. You can remove the tails once they’re cool enough to handle if desired.
5. If needed, drizzle a bit of oil into the shrimp drippings if they appear dry. Melt 2 tablespoons of butter over medium heat. The drippings will add flavor to the dish, so don’t let them go to waste!
6. Add chopped shallots to the pot and sauté for about 2 minutes until they become tender and fragrant. The shallots will become translucent and add a lovely sweetness.
7. Next, add the Arborio rice and sun-dried tomatoes to the pot. Sauté for about 3-4 minutes, stirring constantly until the shallots are tender, and the edges of the rice look translucent and slightly toasted. This step is key to developing flavor in your risotto.
8. After that, add in minced garlic and red pepper flakes. Sauté for an additional 30 seconds until fragrant. The smell will be heavenly!
9. Now, pour in 4 ½ cups of warmed chicken broth, along with dried parsley, oregano, salt, and pepper. Increase the heat to high and bring the mixture to a lively simmer. Once it starts to bubble around the edges, cover the pot and transfer it to the preheated oven.
10. Bake for 15-18 minutes or until the rice is on the softer side of al dente. Taste it at 15 minutes to check for doneness. The rice should be tender but not mushy. If it needs more time, bake it longer.
11. Carefully remove the pan from the oven. Stir in an additional ½ cup of chicken broth, 3 tablespoons of cubed butter, Parmesan cheese, and another splash of lemon juice. Stir vigorously until the butter and cheese are melted and well incorporated. This step releases the starch and makes the risotto creamier.
12. Next, stir in your desired amount of heavy cream and fresh basil. If you prefer a creamier or saucier risotto, feel free to add additional heavy cream or chicken broth until you achieve your desired consistency.
13. Finally, top the risotto with the cooked shrimp or gently stir them into the risotto. Season with additional salt and pepper to taste. I always add both to enhance the flavors.

Customization Ideas

You can easily customize Risotto and Shrimp to suit your preferences or dietary needs. Here are some fantastic ideas to make this dish your own.

• Add vegetables: Consider incorporating peas, asparagus, or spinach for added nutrition and color.
• Change the protein: Swap out shrimp for scallops, chicken, or even a vegetarian option like mushrooms for a different flavor.
• Experiment with flavors: Add a splash of lemon zest or a hint of saffron for a unique twist on the traditional dish.
• Make it spicy: If you enjoy heat, increase the amount of red pepper flakes or consider adding diced jalapeños for an extra kick.
• Different cheeses: Try using different types of cheese, like pecorino or goat cheese, for a new flavor profile.
• Herb variations: Change up the herbs according to your taste; consider using thyme, dill, or cilantro to refresh the dish.
• Use a different broth: Instead of chicken broth, try using vegetable broth for a lighter and vegetarian-friendly option.

Perfect Matches for Risotto and Shrimp

Serving Risotto and Shrimp can be as creative as the dish itself. Here are some ideas to enhance your dining experience:

• Pair with a fresh salad: A light green salad with a citrus vinaigrette complements the rich flavors of the risotto perfectly.
• Serve with grilled vegetables: Roasted or grilled vegetables add a smoky flavor and make for a colorful side dish.
• Accompany with crusty bread: Offer some crusty bread on the side to soak up the creamy risotto.
• Ideal for dinner parties: This dish is elegant enough for special occasions or dinner parties, making it a showstopper.
• Perfect for cozy nights: Enjoy this comforting dish on chilly evenings, snuggled up with loved ones.
• Seasonal pairings: In the spring, pair with asparagus; in the fall, consider adding roasted butternut squash as a side.

FAQ

Conclusion

In summary, Risotto and Shrimp is a comforting dish that combines rich flavors and creamy texture, making it a standout recipe for any occasion. I encourage you to try making this dish at home; it’s perfect for impressing family and friends or simply enjoying a cozy meal. The balance of flavors is sure to delight your taste buds, so don’t hesitate to dive into this delicious cooking adventure.

Risotto and Shrimp

The ultimate comfort food, Risotto and Shrimp is a creamy and delicious dish that will satisfy your cravings. Perfect for a cozy dinner or a special occasion, this easy recipe combines succulent shrimp with rich, flavorful risotto. Make it tonight for a delightful meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine Italian

Servings 6 servings

Calories 470 kcal

Equipment

• Skillet
• Frying Pan
• Whisk
• Oven
• Peeler
• Saucepan
• Chef's Knife
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 1 pound large shrimp (26-30 ct.) peeled and deveined
• 2 tablespoons oil from sun-dried tomatoes jar divided
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder EACH
• 1/2 teaspoon onion powder EACH
• 3/4 teaspoon salt
• 1/4 teaspoon pepper EACH
• 1/4 teaspoon paprika EACH
• 2 tablespoons olive oil divided
• 2 tablespoons unsalted butter
• 1 1/2 cups Arborio rice don't rinse (DON’T USE DIFFERENT RICE)
• 1 shallot chopped
• 1/2 cup sun-dried tomatoes drained, chopped
• 4 cloves garlic minced
• 1/4 teaspoon red pepper flakes
• 4 1/2 cups low sodium chicken broth warmed
• 1/2 tablespoon dried parsley
• 1/2 teaspoon dried oregano EACH
• 1/2 teaspoon pepper EACH
• 1/2 cup low sodium chicken broth
• 3 tablespoons butter cubed
• 1/2 cup freshly shredded Parmesan cheese or more to taste
• 1 tablespoon lemon juice
• 1/4-1/2 cup heavy cream (may sub evaporated milk)
• 1/4 cup fresh basil minced (may sub ½ tablespoon dried)

Instructions

 

• Preheat your oven to 400 degrees F. This is the perfect temperature for finishing your risotto and ensuring it reaches that creamy texture.
• In a large bowl, whisk together 1 tablespoon of oil from the sun-dried tomato jar, 1 tablespoon of lemon juice, and all of the shrimp seasonings. Add the shrimp and turn to coat thoroughly. The shrimp should be well-seasoned and ready to cook.
• Heat 1 tablespoon of olive oil and 1 tablespoon of oil from the sun-dried tomatoes in a large Dutch oven over medium-high heat. Once the oil is shimmering, it’s time to add the shrimp.
• Working in two batches, add the shrimp in a single layer. Cook them just until they turn opaque, about 2 minutes per side. Use a slotted spoon to transfer them to a plate. Repeat until all the shrimp are cooked. You can remove the tails once they’re cool enough to handle if desired.
• If needed, drizzle a bit of oil into the shrimp drippings if they appear dry. Melt 2 tablespoons of butter over medium heat. The drippings will add flavor to the dish, so don’t let them go to waste!
• Add chopped shallots to the pot and sauté for about 2 minutes until they become tender and fragrant. The shallots will become translucent and add a lovely sweetness.
• Next, add the Arborio rice and sun-dried tomatoes to the pot. Sauté for about 3-4 minutes, stirring constantly until the shallots are tender, and the edges of the rice look translucent and slightly toasted. This step is key to developing flavor in your risotto.
• After that, add in minced garlic and red pepper flakes. Sauté for an additional 30 seconds until fragrant. The smell will be heavenly!
• Now, pour in 4 ½ cups of warmed chicken broth, along with dried parsley, oregano, salt, and pepper. Increase the heat to high and bring the mixture to a lively simmer. Once it starts to bubble around the edges, cover the pot and transfer it to the preheated oven.
• Bake for 15-18 minutes or until the rice is on the softer side of al dente. Taste it at 15 minutes to check for doneness. The rice should be tender but not mushy. If it needs more time, bake it longer.
• Carefully remove the pan from the oven. Stir in an additional ½ cup of chicken broth, 3 tablespoons of cubed butter, Parmesan cheese, and another splash of lemon juice. Stir vigorously until the butter and cheese are melted and well incorporated. This step releases the starch and makes the risotto creamier.
• Next, stir in your desired amount of heavy cream and fresh basil. If you prefer a creamier or saucier risotto, feel free to add additional heavy cream or chicken broth until you achieve your desired consistency.
• Finally, top the risotto with the cooked shrimp or gently stir them into the risotto. Season with additional salt and pepper to taste. I always add both to enhance the flavors.

Notes

• Arborio rice: This is a MUST for risotto, otherwise, your dish will be mushy instead of creamy.
• Correct pot: I suggest a larger Dutch oven so you have plenty of room to vigorously stir the risotto at the end without it spilling over.
• Adjust consistency: The rice in Shrimp Risotto should be on the softer side of al dente – slightly firm but not crunchy. If your risotto is too thick, stir in additional chicken broth or heavy cream until it reaches the desired consistency.
• Storage: Store leftovers in an airtight container in the refrigerator for three to four days.

Keyword Creamy Shrimp Risotto, Easy Risotto Dinner, Italian Risotto Recipe, Risotto with Shrimp

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!