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Creamy Shrimp Risotto

Creamy Shrimp Risotto Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter, divided
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 4 cups warm seafood or chicken broth
  • ½ cup freshly grated Parmesan cheese, plus more for serving
  • 1 tsp lemon zest
  • Salt and freshly ground black pepper
  • 2 tbsp chopped fresh parsley

Method
 

  1. Pat shrimp dry, season with salt and pepper, and sear in olive oil over medium-high heat for about 2 minutes per side until pink and curled. Transfer to a plate.
  2. In the same pan, melt 1 tbsp butter over medium heat, cook onion until softened, 4 minutes, then add garlic for 30 seconds. Add rice and stir 1 to 2 minutes until edges are translucent. Pour in wine and stir until absorbed.
  3. Add warm broth in about 3 additions, adding about 1 cup at a time and stirring occasionally, letting each addition absorb mostly before adding the next, about 18 to 20 minutes total.
  4. Reduce heat to low, return shrimp to the pan, add remaining 2 tbsp butter, Parmesan, and lemon zest. Stir gently for 1 to 2 minutes until shrimp are heated through. Season to taste.
  5. Spoon into shallow bowls, top with extra Parmesan, parsley, and black pepper. Serve immediately.

Notes

The risotto is best right after finishing, but you can hold it covered off heat for up to 5 minutes. Add a splash of warm broth and stir if it tightens up before serving.