This shrimp risotto recipe is rich, creamy, and cheesy! It’s easy to make and super delicious. Plus, it will be ready in less than 30 minutes!
Why you will love this recipe
- This shrimp risotto is a one-pot dish.
- It’s comforting and satisfying.
- It’s easy to make and ready in less than 30 minutes.
Ingredients for this recipe
Arborio rice: The only rice type that is good to make risotto recipes.
Garlic: Minced.
Olive oil: Use extra virgin olive oil.
Shrimps: Use large peeled raw shrimps.
Shrimp or seafood stock: You can use homemade or store-bought.
White wine: Use dry white cooking wine.
Tomato puree: Tomato adds extra flavor to this dish.
Seasoning: You will need salt, black pepper, and paprika.
Parmesan cheese: Add grated parmesan cheese for extra creaminess.
Butter: For extra creaminess.
Parsley: To garnish.
How to make this recipe
Heat a cooking pot over medium heat and drizzle the olive oil. When hot, sauté the garlic for 2 minutes or until softened. Season shrimps with a little bit of salt and pepper.
Next, add the shrimps, paprika, and sauté for 2 minutes or until golden and when cooked, set aside.
Add more olive oil, the arborio rice, and combine.
Then add the white wine and continuously stir for 1 minute or until the alcohol has evaporated.
Add the tomato puree and stir to combine everything.
Next, reduce the heat and pour a small portion of warmed stock into the pot. Keep stirring. Add a small part of the stock at a time until evaporated after each addition. Repeat this process until the rice is cooked and the risotto achieves a creamy consistency. Don’t forget to keep stirring during this step.
Finally, add the shrimps, parmesan cheese, butter, salt, and pepper to taste and combine everything.
Serve garnished with more parmesan and chopped parsley.
Tips for making this recipe
- Don’t rinse the arborio rice before cooking: Starch is essential to making risotto dishes super thick and creamy.
- Use warm stock: Adding cold stock to the warm pot will cool the risotto down and mess up the cooking process. Boil the stock right before using it, so everything cooks evenly.
- Add little broth at a time: The rice will boil if you add too much stock all at once. Slowly add the broth to create a thick and creamy risotto.
More rice recipes
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Shrimp Risotto
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves minced
- 10 oz peeled raw shrimps 300 g
- 1 tsp paprika
- 10 oz arborio rice 300 g
- 1/8 cup dry white wine 30 ml
- 1/4 cup tomato puree
- 5 cups shrimp seafood, or vegetable stock (1,2 l)
- 1/2 cup grated parmesan cheese 30 g
- 1 tbsp butter
- 1/4 tsp salt
- black pepper to taste
- parsley to garnish optional
Instructions
- Heat a cooking pot over medium heat and drizzle the olive oil. When hot, sauté the garlic for 2 minutes or until softened. Season shrimps with a little bit of salt and pepper.
- Next, add the shrimps, paprika, and sauté for 2 minutes or until golden and when cooked, set aside.
- Add more olive oil and the arborio rice and combine.
- Then add the white wine and continuously stir for 1 minute or until the alcohol has evaporated.
- Add the tomato puree and stir to combine everything.
- Next, reduce the heat and pour a small portion of warmed stock into the pot. Keep stirring. Add a small part of the stock at a time until evaporated after each addition. Repeat this process until the rice is cooked and the risotto achieves a creamy consistency. Don’t forget to keep stirring during this step.
- Finally, add the shrimps, parmesan cheese, butter, salt, and pepper to taste and combine everything.
- Serve garnished with more parmesan and chopped parsley.