This creamy shrimp risotto is simple and comforting. With tender shrimp and rich flavors, it’s a dish that warms the heart and the belly!
When I’m cooking this, I can’t help but feel fancy. Stirring endlessly is totally worth it for that creamy goodness. Plus, it’s like a warm hug on a plate! 😄
Key Ingredients & Substitutions
Arborio Rice: This is the star of the show! Arborio rice is essential for that creamy texture. If you can’t find it, you can try Carnaroli or Vialone Nano. Regular rice won’t give you the same result.
Shrimp: Large shrimp are perfect here, but you can use medium shrimp if that’s what you have. If you’re vegetarian, consider substituting with sautéed mushrooms for a hearty twist!
Broth: Chicken or seafood broth enhances flavor, but veggie broth works well for a lighter option. Homemade broth is the best! Store-bought is fine if you’re short on time.
White Wine: While optional, wine adds flavor. You can replace it with an extra ladle of broth or a splash of lemon juice for acidity.
Parmesan Cheese: Freshly grated Parmesan is best for taste. If you’re avoiding dairy, nutritional yeast can add a cheesy flavor without the dairy.
How Do You Achieve Creamy Risotto?
The key to creamy risotto is all about technique. The slow addition of broth while stirring creates that signature creamy texture. Here’s how to do it:
- Start with warm broth, not cold; this keeps the cooking temperature consistent.
- Don’t rush the stirring! Continuously stir the rice to help release its starch. This is what makes it creamy.
- Be patient: add broth one ladle at a time. Wait until it’s absorbed before adding more.
- The rice should be al dente, meaning it has a slight bite to it. This usually takes about 18-20 minutes.
With these tips, you’ll master risotto in no time! Enjoy your comforting dish of shrimp risotto. 😊
Delicious Shrimp Risotto
Ingredients You’ll Need:
For the Risotto:
- 1 cup Arborio rice
- 1 lb large shrimp, peeled and deveined
- 4 cups chicken or seafood broth, kept warm
- 1/2 cup dry white wine (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 cup grated Parmesan cheese
- Zest and juice of 1 lemon (plus lemon slices for garnish)
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
The total time for making this shrimp risotto is about 30-40 minutes. You will need around 10 minutes for preparation and about 20-30 minutes for the cooking process. Once you get started, it’s all about stirring and enjoying the delicious aroma!
Step-by-Step Instructions:
1. Prepare the Broth:
Start by heating the chicken or seafood broth in a saucepan. Keep it warm over low heat. This will help your risotto cook evenly without cooling down as you add the broth.
2. Cook the Shrimp:
In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add the shrimp, season with a pinch of salt and pepper, and cook until they’re pink and opaque, about 2 minutes on each side. Once cooked, remove the shrimp from the pan and set them aside.
3. Sauté the Aromatics:
In the same pan, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Toss in the chopped onion and minced garlic. Sauté them together until the onion is soft and translucent, which should take about 3-4 minutes. The aroma will make your kitchen smell divine!
4. Add the Rice:
Add the Arborio rice to the pan and stir it gently to coat with the butter and oil mixture. Cook the rice for about 1-2 minutes until the edges are translucent, just enough to toast the grains a little.
5. Pour in the Wine:
If you’re using white wine, pour it in now. Stir until most of the wine has evaporated. This adds a lovely depth of flavor to your risotto!
6. Stir in the Broth:
Now it’s time to start adding the warm broth! Use a ladle to add one ladleful at a time, stirring frequently. Allow the rice to absorb the liquid before adding the next ladle. Keep doing this until the rice is creamy and tender but still slightly firm to the bite, which usually takes about 18-20 minutes.
7. Finish with Cheese and Lemon:
Once the risotto is just right, stir in the grated Parmesan cheese, lemon zest, and lemon juice. Taste and adjust the seasoning with salt and pepper as necessary. This adds a creamy texture and a burst of flavor!
8. Add the Shrimp:
Gently fold the cooked shrimp back into the risotto, heating them through. Take care not to break them apart!
9. Serve and Garnish:
Scoop the creamy risotto onto plates and garnish with fresh parsley and lemon slices. Serve immediately and enjoy this comforting, delicious dish!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just ensure the shrimp are fully thawed before cooking. You can thaw them overnight in the fridge or place them in a sealed plastic bag and submerge in cold water for quicker thawing.
How Do I Store Leftover Risotto?
Store any leftover risotto in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to bring back the creamy texture as it tends to thicken when stored.
Can I Make This Risotto Gluten-Free?
Yes, this recipe is naturally gluten-free! Just make sure that any broth you use is labeled gluten-free. Additionally, check the Parmesan cheese packaging to ensure it’s compliant.
What Can I Substitute for Parmesan Cheese?
If you’re looking for a dairy-free option, nutritional yeast provides a cheesy flavor. Alternatively, you could use a non-dairy cheese that melts well for a similar texture.