This Creamy Shrimp Risotto is made with freshly grated parmesan, garlic, lemon, and white wine for ultimate flavor. This easy seafood dish is perfect for a restaurant-quality weeknight dinner!
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If you’re a fan of crab, you will love our Crab Risotto recipe.
What is Risotto
It’s a classic dish made from a specific type of short-grain rice called Arborio rice. The rice is cooked in broth or stock until it reaches a creamy consistency. Other ingredients such as onions, garlic, white wine, cheese, and various meat, seafood, or vegetables may also be added to the dish.
Risotto is typically served as a main course, and it is often topped with additional cheese or herbs like parsley. It is a popular dish in Italian cuisine.
What Type of Rice to Use
Arborio rice is what to use for this dish and is readily available in most grocery stores. The best type of rice to use is a short-grain that is high in starch content, such as Arborio, Carnaroli, or Vialone Nano rice.
These types of rice have a high starch content which is released during the cooking process, creating the perfect creamy texture.
What Type of Shrimp to Use
Look for shrimp that are fresh, with a firm texture and no off odors. Avoid shrimp that are slimy or have a strong ammonia smell.
In terms of preparation, decide whether you want to buy shrimp that are already deveined, shells on, shells, off, etc. Deveining is the process of removing the digestive tract or “vein” that runs along the back. When you purchase deveined shrimp the black or brownish-colored digestive tract is already removed.
To do it yourself, make a shallow cut along the back of the shrimp with a sharp knife and then use the tip of the knife to carefully lift and remove the vein.
Farm-raised shrimp are raised in captivity on a shrimp farm. These farms can be located in ponds or in tanks on land. The shrimp are typically fed a diet of fishmeal, soy, and other ingredients, and are sometimes given antibiotics or other chemicals to prevent disease. Those chemicals are then passed into the food you eat.
When it comes to size, small to medium-sized shrimp work well in risotto because they’re easy to eat and distribute evenly throughout the dish. Look for shrimp that are about 20-30 count per pound.
With that being said, I still prefer large or jumbo shrimp for my risotto. Do what works best for you.
How to Make Shrimp Risotto
- Add olive oil and butter to a saucepan or pot on medium heat. Add garlic and onions and saute until soft and fragrant.
- Add in rice and stir until the rice is coated.
- Pour in wine and stir until the wine is absorbed.
- Add in 1 cup of broth/stock. Stir until the liquid is absorbed. Continue to add in the broth 1/2 cup at a time ensuring the broth is absorbed before adding more.
- Use enough broth to cook the rice until al dente. Remove the rice from heat and stir in the Parmesan Reggiano cheese, shrimp, Old Bay Seasoning, fresh lemon juice, salt, and pepper to taste.
Instant Pot
Making risotto in the Instant Pot is foolproof. It’s the only way I make it because it’s so easy. Like grits, risotto can be a little troublesome for those who aren’t great in the kitchen. If you have one, I recommend using the Instant Pot instructions provided in the recipe card below.
How to Tell When the Shrimp is Done/Finished Cooking
Cooked shrimp will turn pink and opaque. The shrimp will also become firm when you touch it. Perfectly cooked shrimp usually has a C-shape, as opposed to a tightly curled O shape.
You can also check out my guide on How to Tell if Shrimp is Cooked here.
Substitutions and Add-Ins
- Lobster
- Chicken
- Bacon
- Pancetta
- Mushrooms
- Peas
- Butternut Squash
- Parsley
- Fresh Lemon
- Freshly Grated Cheese (Parmesan, Pecorino Romano, Gorgonzola, or Fontin.)
- Red Pepper Flakes
- Truffle Oil
- Pine Nuts
How to Store Leftovers
When storing leftover risotto, keep in mind the rice will continue to absorb liquid and thicken as it cools. To prevent the risotto from becoming too dry and sticky, stir in a little bit of water or broth before storing it in the refrigerator.
Leftovers can be stored in the refrigerator, tightly sealed and covered, for up to 3-4 days.
How to Reheat
To reheat, add a little bit of water or broth to loosen it up and then heat it in a pan over medium-low heat, stirring frequently, until it is heated through.
You can also use the microwave, but be sure to stir it well and check the temperature frequently to prevent overcooking and it drying out.
What to Serve With the Dish
Air Fryer Garlic Bread
Air Fryer Asparagus
Grilled Asparagus
Air Fryer Roasted Garlic
Roasted Brussels Sprouts with Garlic
Blackened Shrimp
Wine Pairing
A white wine would be the best choice, as it would not overpower the delicate flavor of the shrimp. Here are some options:
- White wine: A light, dry white wine like Sauvignon Blanc or Pinot Grigio have a bright acidity that will balance out the richness of the risotto, while also enhancing the sweetness of the shrimp.
- Rosé wine: A dry rosé wine can also be a good choice, as it will add a touch of sweetness and acidity to the dish.
- Dry Riesling: Has a slightly floral and citrusy flavor that pairs well.
- Sparkling wine: A sparkling wine like Prosecco or Cava can add a festive feel to the meal.
If you prefer red wine, a light-bodied red such as Pinot Noir or Beaujolais would work well.
More Shrimp Recipes
Spicy Shrimp Tacos
Cajun Shrimp and Sausage Pasta
Seafood Stuffed Mushrooms with Crab and Shrimp
BBQ Shrimp
Shrimp Burgers
Shrimp Noodle Soup
Seafood Pasta Salad with Crab and Shrimp
Shrimp Egg Rolls
Shrimp Etouffee
Pan Seared Shrimp with Lemon Butter
Buffalo Shrimp
Shrimp Risotto
Ingredients
- 1 teaspoon olive oil
- 1/2 cup chopped white onions
- 3 garlic cloves Minced
- 1 tablespoon unsalted butter
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine I recommend Pinot Grigio or Chardonnay.
- 3 1/2 cups broth or stock Seafood, chicken, vegetable, etc.
- 1/2 cup grated parmesan reggiano cheese
- 1 pound raw shrimp Peeled and deveined.
- 1/2 -1 teaspoon Old Bay Seasoning Start with 1/2 teaspoon and adjust to taste.
- 1 tablespoon fresh lemon juice This was 1/2 lemon for me. Omit if you don't want lemon flavor.
- 1 cup fresh spinach
- 7 oz asparagus Cooked and sliced into smaller pieces.
Instructions
Stovetop Risotto
- I recommend following the instructions on the arborio rice. The package will have instructions for how to make risotto. It will likely resemble the following:
- Add the olive oil and butter to a saucepan or pot on medium heat. Add the garlic and onions and saute until soft and fragrant.
- Add in the rice and stir until the rice is coated.
- Pour in the wine and stir until the wine is absorbed.
- Add in 1 cup of broth/stock. Stir until the liquid is absorbed. Continue to add in the broth 1/2 cup at a time ensuring the broth is absorbed before adding more.
- Use enough broth to cook the rice until al dente. Remove the rice from the heat and stir in the Parmesan Reggiano cheese, spinach, cooked asparagus, shrimp, Old Bay Seasoning, fresh lemon juice, salt, and pepper to taste. Taste repeatedly adjust spices to suit taste as needed.Cook for a few minutes until the shrimp are fully cooked and no longer pink.
- Cool before serving.
Instant Pot Risotto
- Turn the Instant Pot on to the Saute function. Add 1 teaspoon of olive oil to the pot. Add the onions and garlic. Cook until soft and fragrant.
- Add the butter to the pot and allow it to melt. Add the rice to the pot. Stir for 1-2 minutes until the rice is coated in butter.
- Add the white wine and stock/broth to the pot and stir.
- Place the lid on top and seal. Manually adjust the timer to Manual > High-Pressure Cooking > 8 minutes cook time.
- When the pot indicates it has finished, Quick Release the Steam.
- Open the pot and add Parmesan Reggiano cheese, spinach, cooked asparagus, shrimp, Old Bay Seasoning, fresh lemon juice, salt, and pepper to taste. Stir. Taste repeatedly adjust spices to suit taste as needed.Cook for a few minutes until the shrimp are fully cooked and no longer pink.
- Cool before serving.