Shrimp Risotto
Creamy shrimp risotto recipe that is easy to make, delicious, and it's ready in less than 30 minutes!
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.
Notes
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.