10 Creamy Shrimp Risotto Dishes That Impress Every Time
Nothing beats the comfort of creamy risotto loaded with tender shrimp and fresh flavors. These elegant dishes transform simple ingredients into restaurant-quality meals that wow your family and guests.
From classic preparations to modern Instant Pot versions, each recipe delivers that perfect creamy texture and rich taste that makes risotto so irresistible.
01. Pressure Cooker Spring Shrimp Risotto
Fresh spring vegetables and succulent shrimp create this vibrant risotto. The Instant Pot makes this elegant dish surprisingly quick and foolproof.
Ingredients: 1½ cups Arborio rice, 1 lb medium shrimp (peeled and deveined), 4 cups chicken broth, 1 cup frozen peas, 4 green onions (chopped), 1 cup grated Parmesan cheese, ¼ cup fresh parsley (chopped), 2 tablespoons olive oil, 2 cloves garlic (minced), ½ cup dry white wine, salt and pepper to taste.
How To Make Pressure Cooker Spring Shrimp Risotto
1. Season shrimp with salt and pepper, then sauté in olive oil using your Instant Pot’s sauté function until pink and cooked through, about 2-3 minutes per side. Remove shrimp and set aside on a plate.
2. Add rice to the same pot and toast for 2 minutes, stirring constantly until edges become translucent. Pour in wine and let it absorb completely, scraping up any browned bits from the bottom.
3. Stir in chicken broth, garlic, and half the green onions. Secure the lid and pressure cook on high for 6 minutes, then quick release the pressure immediately to prevent overcooking.
4. Stir in cooked shrimp, peas, Parmesan cheese, and remaining green onions. Let stand 2 minutes for peas to warm through, then fold in fresh parsley and serve immediately while creamy.
02. Traditional Creamy Shrimp Risotto
This classic preparation showcases the essential technique of slowly building creamy perfection. Extra Parmesan cheese makes every bite incredibly rich and satisfying.
Ingredients: 1½ cups Arborio rice, 1 lb large shrimp (peeled and deveined), 6 cups warm chicken broth, 1½ cups grated Parmesan cheese, ½ cup dry white wine, 1 large onion (finely diced), 3 cloves garlic (minced), 4 tablespoons butter, 3 tablespoons olive oil, fresh parsley for garnish, salt and white pepper to taste.
How To Make Traditional Creamy Shrimp Risotto
1. Heat olive oil in a large heavy-bottomed pan and cook shrimp until pink and just cooked through, about 2 minutes per side. Season with salt and pepper, then remove and keep warm.
2. Add diced onion to the same pan with 2 tablespoons butter, cooking until translucent and fragrant, about 4-5 minutes. Stir in garlic and cook another minute until aromatic.
3. Add rice and stir constantly for 2-3 minutes until grains are well-coated and edges turn translucent. Pour in wine and stir until completely absorbed by the rice.
4. Begin adding warm broth one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding more. This process takes about 18-20 minutes total.
5. When rice is creamy but still has a slight bite, fold in cooked shrimp, remaining butter, and Parmesan cheese. Adjust seasoning and serve immediately with fresh parsley.
03. Bright Lemon Seafood Risotto
Fresh citrus and spring vegetables make this seafood risotto absolutely stunning. Bay scallops and shrimp create an elegant surf-and-turf combination that’s perfect for special occasions.
Ingredients: 1½ cups Arborio rice, ¾ lb medium shrimp (peeled), ½ lb bay scallops, 5 cups seafood stock, 1 cup snow peas (trimmed), 1 red bell pepper (diced), 3 tablespoons fresh lemon juice, 2 tablespoons lemon zest, ½ cup grated Parmesan, 3 tablespoons olive oil, 2 shallots (minced), ½ cup white wine.
How To Make Bright Lemon Seafood Risotto
1. Pat scallops and shrimp completely dry, then sear in hot olive oil until golden brown on both sides, about 2-3 minutes total. Remove seafood and set aside, keeping the flavorful pan drippings.
2. Sauté minced shallots in the same pan until fragrant and softened, about 3 minutes. Add rice and stir constantly until grains are coated and translucent around the edges.
3. Pour in white wine and stir until absorbed, then begin adding warm seafood stock one ladle at a time, stirring constantly between each addition until absorbed.
4. After 15 minutes of cooking, add diced bell pepper and continue adding stock until rice is tender but still has texture, about 5 more minutes.
5. Stir in snow peas, cooked seafood, lemon juice, lemon zest, and Parmesan cheese. The peas should be bright green and crisp-tender when you serve this vibrant dish immediately.
04. Easy Instant Pot Shrimp and Pea Risotto
Skip the constant stirring with this foolproof pressure cooker method. Rich flavors develop perfectly while you focus on other parts of your meal preparation.
Ingredients: 1½ cups Arborio rice, 1 lb medium shrimp (peeled and deveined), 4 cups chicken broth, 1 cup frozen peas, 1 cup grated Parmesan cheese, ½ cup dry white wine, 1 medium onion (diced), 3 cloves garlic (minced), 3 tablespoons olive oil, 2 tablespoons butter, fresh herbs for garnish.
How To Make Easy Instant Pot Shrimp and Pea Risotto
1. Using your Instant Pot’s sauté function, heat olive oil and cook diced onion until softened and translucent, about 4-5 minutes. Add minced garlic and cook until fragrant, another minute.
2. Add Arborio rice and toast for 2-3 minutes, stirring frequently until grains are well-coated with oil and edges become translucent. Pour in wine and stir until completely absorbed.
3. Add chicken broth and seasoned shrimp to the pot, stirring once to combine. Secure the lid, set valve to sealing, and pressure cook on high for 6 minutes exactly.
4. Quick release pressure immediately when cooking time ends. Stir in frozen peas, Parmesan cheese, and butter until peas are heated through and cheese melts completely.
5. Let risotto rest for 2-3 minutes to achieve perfect creamy consistency, then taste and adjust seasoning before serving with fresh herbs sprinkled on top.
05. Garlic Shrimp Asparagus Risotto
Fresh spring asparagus and garlic-infused shrimp make this risotto absolutely irresistible. The combination creates a restaurant-quality dish that’s surprisingly approachable for home cooks.
Ingredients: 1½ cups Arborio rice, 1 lb large shrimp (peeled and deveined), 1 lb fresh asparagus (trimmed and cut into 1-inch pieces), 5 cups warm chicken broth, 6 cloves garlic (minced), 1 cup grated Parmesan cheese, ½ cup white wine, 1 large shallot (minced), 4 tablespoons olive oil, 3 tablespoons butter.
How To Make Garlic Shrimp Asparagus Risotto
1. Heat 2 tablespoons olive oil in a large skillet and cook shrimp with half the minced garlic until pink and cooked through, about 3-4 minutes total. Season with salt and pepper, then remove and keep warm.
2. Add remaining olive oil and sauté minced shallot until fragrant, about 3 minutes. Stir in remaining garlic and cook until aromatic, being careful not to let it brown.
3. Add Arborio rice and toast for 2-3 minutes, stirring constantly until grains are well-coated and translucent. Pour in white wine and stir until completely absorbed by the rice.
4. Begin adding warm chicken broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. After 12 minutes, add asparagus pieces to cook alongside the rice.
5. Continue adding broth and stirring until rice is creamy but still has a slight bite, about 6-8 more minutes. Fold in cooked shrimp, butter, and Parmesan cheese just before serving.
06. Shrimp, Leek and Spinach Risotto
This colorful risotto combines sweet leeks, fresh spinach, and tender shrimp beautifully. The recipe is beginner-friendly while delivering sophisticated flavors that impress any dinner guest.
Ingredients: 1½ cups Arborio rice, 1 lb medium shrimp (peeled), 2 large leeks (white parts only, sliced thin), 4 cups fresh spinach leaves, 1 red bell pepper (diced), 1 small chile pepper (minced), 5 cups vegetable broth, ¾ cup grated Parmesan, ½ cup white wine, 3 tablespoons olive oil, 2 tablespoons butter.
How To Make Shrimp, Leek and Spinach Risotto
1. Clean leeks thoroughly and slice the white parts into thin rounds. Sauté in olive oil until softened and lightly caramelized, about 6-7 minutes, stirring occasionally to prevent burning.
2. Add minced chile pepper and diced bell pepper to the pan, cooking until peppers are tender, about 4-5 minutes. Season shrimp with salt and pepper, then add to pan and cook until pink.
3. Stir in Arborio rice and toast for 2-3 minutes until grains are well-coated and edges turn translucent. Pour in white wine and stir constantly until completely absorbed.
4. Add warm vegetable broth one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding more, about 18-20 minutes total cooking time.
5. During the last 2 minutes of cooking, fold in fresh spinach leaves and let them wilt into the creamy rice. Finish with butter and Parmesan cheese, stirring until melted and glossy.
07. Mediterranean Prawn and Pine Nut Risotto
Toasted pine nuts and briny olives give this risotto incredible Mediterranean flair. Large prawns make each bite special, though regular shrimp work perfectly as a substitute.
Ingredients: 1½ cups Arborio rice, 1 lb large prawns or jumbo shrimp (peeled), ½ cup pine nuts, ½ cup kalamata olives (pitted and halved), 2 large carrots (diced small), 1 small chile pepper (minced), 5 cups seafood stock, ¾ cup grated Parmesan, ½ cup white wine, 3 tablespoons olive oil, 2 shallots (minced).
How To Make Mediterranean Prawn and Pine Nut Risotto
1. Toast pine nuts in a dry skillet over medium heat until golden brown and fragrant, about 3-4 minutes, stirring constantly to prevent burning. Remove and set aside for later use.
2. Heat olive oil in the same pan and cook prawns until pink and just cooked through, about 2-3 minutes per side depending on size. Remove prawns and keep warm on a plate.
3. Sauté minced shallots and diced carrots in the pan until carrots are tender and shallots are translucent, about 5-6 minutes. Add chile pepper and cook another minute until aromatic.
4. Stir in Arborio rice and toast until grains are coated and translucent around edges, about 2-3 minutes. Add wine and stir until absorbed, then begin adding warm seafood stock gradually.
5. Continue adding stock one ladle at a time, stirring constantly until rice is creamy but still has texture, about 18-20 minutes total. Fold in cooked prawns, toasted pine nuts, olives, and Parmesan cheese before serving immediately.
08. Quick Instant Pot Lemon Shrimp Risotto
Bright lemon flavors shine in this effortless pressure cooker version. Once you master this technique, you’ll never want to stir risotto on the stovetop again.
Ingredients: 1½ cups Arborio rice, 1 lb medium shrimp (peeled and deveined), 4 cups chicken broth, ¼ cup fresh lemon juice, 2 tablespoons lemon zest, 1 cup grated Parmesan cheese, ½ cup dry white wine, 1 large onion (diced), 4 cloves garlic (minced), 3 tablespoons olive oil, 2 tablespoons butter, fresh parsley for garnish.
How To Make Quick Instant Pot Lemon Shrimp Risotto
1. Using your Instant Pot’s sauté function, heat olive oil and cook diced onion until softened and lightly golden, about 4-5 minutes. Add minced garlic and cook until fragrant, about 1 minute more.
2. Add Arborio rice and stir constantly for 2-3 minutes until grains are well-coated with oil and edges become translucent. Pour in white wine and stir until completely absorbed by the rice.
3. Add chicken broth, seasoned shrimp, lemon juice, and half the lemon zest to the pot. Stir once to combine, then secure the lid and set valve to sealing position.
4. Pressure cook on high for 6 minutes, then immediately quick release the pressure when cooking time ends. The rice should be tender and creamy when you remove the lid.
5. Stir in butter, Parmesan cheese, and remaining lemon zest until cheese melts completely. Let stand 2-3 minutes to achieve perfect consistency, then garnish with fresh parsley and serve immediately.
09. Classic Lemony Shrimp Risotto
Wine and lemon create the perfect balance in this elegant stovetop risotto. The technique mirrors shrimp scampi flavors while delivering that signature creamy risotto texture.
Ingredients: 1½ cups Arborio rice, 1 lb large shrimp (peeled and deveined), 6 cups warm chicken broth, ¼ cup fresh lemon juice, 1 tablespoon lemon zest, ¾ cup grated Parmesan cheese, ¾ cup dry white wine (like Pinot Grigio), 1 large shallot (minced), 4 cloves garlic (minced), 4 tablespoons olive oil, 3 tablespoons butter.
How To Make Classic Lemony Shrimp Risotto
1. Season shrimp with salt and pepper, then cook in 2 tablespoons olive oil until pink and just cooked through, about 2-3 minutes per side. Remove shrimp and keep warm, leaving flavorful drippings in the pan.
2. Add remaining olive oil and sauté minced shallot until translucent and fragrant, about 3-4 minutes. Stir in garlic and cook another minute until aromatic but not browned.
3. Add Arborio rice and stir constantly for 2-3 minutes until grains are well-coated and edges turn translucent. Pour in white wine and stir until completely absorbed, scraping up any browned bits.
4. Begin adding warm chicken broth one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding more. This gradual process takes about 18-20 minutes total.
5. When rice is creamy but still has a slight bite, stir in cooked shrimp, lemon juice, lemon zest, butter, and Parmesan cheese. Serve immediately while hot and creamy.
10. Elegant Shrimp and Scallop Risotto
Two types of seafood make this risotto absolutely luxurious and special. Fish stock and white wine create incredible depth of flavor that seafood lovers will absolutely adore.
Ingredients: 1½ cups Arborio rice, ¾ lb large shrimp (peeled), ¾ lb sea scallops (side muscle removed), 5 cups fish stock, ¾ cup dry white wine, 1 cup grated Parmesan cheese, 1 large shallot (minced), 4 cloves garlic (minced), 4 tablespoons olive oil, 3 tablespoons butter, 2 tablespoons fresh parsley (chopped), salt and white pepper to taste.
How To Make Elegant Shrimp and Scallop Risotto
1. Pat scallops and shrimp completely dry with paper towels, then season with salt and pepper. Heat 2 tablespoons olive oil in a large heavy pan until very hot and shimmering.
2. Sear scallops first until golden brown on both sides, about 2-3 minutes per side, then remove to a plate. Cook shrimp in the same pan until pink and cooked through, about 2 minutes per side.
3. Add remaining olive oil and sauté minced shallot until softened and translucent, about 3-4 minutes. Stir in garlic and cook until fragrant, about 1 minute more.
4. Add Arborio rice and stir constantly for 2-3 minutes until grains are well-coated and edges become translucent. Pour in white wine and stir until completely absorbed by the rice.
5. Begin adding warm fish stock one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding more. This process takes about 18-20 minutes total.
6. When rice is creamy but still has texture, gently fold in the seared seafood, butter, and Parmesan cheese. Garnish with fresh parsley and serve immediately while perfectly creamy.
Final Thoughts
These shrimp risotto recipes prove that elegant dining doesn’t require complicated techniques or expensive ingredients. Each dish transforms simple pantry staples into something truly special.
Whether you choose the traditional stovetop method or modern pressure cooker approach, you’ll create memorable meals that bring restaurant-quality flavors to your home kitchen.