Go Back
–+ servings
shrimp risotto with asparagus and spinach on a white plate

Shrimp Risotto

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!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course dinner, lunch
Cuisine American, Italian
Servings 4 servings
Calories 440 kcal

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.

Notes

You can season the shrimp with any spices you like.
You can substitute wine using additional broth if preferred.
You can use any type of broth in this recipe. Seafood stock/broth is recommended for ultimate flavor.

Nutrition

Serving: 1servingCalories: 440kcalCarbohydrates: 48gProtein: 29gFat: 12g
Keyword seafood risotto, shrimp and risotto, shrimp risotto
Tried this recipe?Let us know how it was!