Food and Recipes Seafood Shrimp Shrimp Risotto Be the first to rate & review! A dish so elegant it doesn't give away how easy it is to make. By Adam Dolge Adam Dolge Adam Dolge is a recipe developer, test cook and award-winning journalist with nearly 20 years experience writing for newspapers, magazines and websites. He graduated with honors from the Culinary Institute of America and his work has appeared in many national food magazines and websites, including Southern Living, EatingWell, Real Simple, and Food & Wine. Follow him on Instagram. Southern Living's editorial guidelines Published on April 21, 2023 Print Rate It Share Share Tweet Pin Email Photo: Jen Causey; Food Stylist: Margaret Dickey; Prop Stylist: Hannah Greenwood Active Time: 45 mins Total Time: 45 mins Servings: 4 Shrimp risotto is a fancy-feeling dish that comes together more easily than you might think. In fact, because shrimp risotto uses just one pot, it makes for a quick weeknight meal that’s ever so satisfying and even downright indulgent. This shrimp risotto recipe is nice and springy—creamy, tender, and savory all at once. The shrimp have just a touch of heat to them, as well as a beautiful orange color from the paprika. The risotto is classic and simple, with a richness and umami flavor from the Parmesan cheese, a brightness from the wine, and freshness from the herbs. Shrimp Risotto Ingredients For this shrimp risotto recipe, start with large, deveined shrimp, chicken stock, and arborio rice. You’ll also need paprika, garlic powder, salt, pepper, olive oil, unsalted butter, white onion, garlic, dry white wine, Parmesan cheese, parsley, and basil. 64 Southern-Style Shrimp Recipes That'll Help You Get Dinner on the Table in a Snap What wine is best for shrimp risotto? In addition to the dry white wine within the recipe, pair shrimp risotto with a dry white wine when serving as well. Chardonnay or sauvignon blanc work well. 17 Shrimp Recipes You Can Make In One Dish For An Easy Summertime Meal What Is the Trick to Perfect Risotto? Risotto has a reputation for being a fussy dish requiring pro-level finesse to achieve the perfect al dente consistency and rich texture. Overcooking the rice ruins the dish, and over-stirring it compromises its signature creamy texture. But this shrimp risotto recipe actually comes together in just one pot and without much fuss. First tip: Don’t rinse the rice. Unlike other rice types like jasmine or basmati, arborio rice shouldn’t be rinsed because the starch on the outside of long-grain rice causes it to become sticky and gummy when cooked. And for risotto, the starch is desirable because it contributes to the creamy texture. Make sure the dish cooks evenly by placing a simmering stock on an empty burner. Spoon portions into the dish for the rice to absorb slowly, instead of pouring in all of the stock in at once. To cook this recipe perfectly, you only need to stir the risotto occasionally; just be sure it has enough liquid to keep the rice covered. Try a technique of stirring and shaking the pan, especially the last few minutes, to extract as much starch as possible. It’s especially important to have the onion and garlic chopped and ready to go, or you risk burning the butter, onion, and garlic as you prepare it. It goes fast, and you need to stay with the shrimp while it cooks. How To Make The Creamiest Risotto What Goes With Shrimp Risotto? In addition to dry white wine, serve shrimp risotto with a simple green salad. Other vegetable side dish options include roasted asparagus, carrots, or green beans. More Risotto Recipes Chicken Risotto with Spring Vegetables Slow-Cooker Lemon-Asparagus Risotto Oven-Baked Risotto with Ham, Leeks, and Peas Corn Risotto with Spicy Shrimp Editorial contributions by Alesandra Dubin. Ingredients 4 cups seafood stock or chicken stock 1 lb. large peeled, deveined raw shrimp 1 tsp. hot Hungarian paprika 1/2 tsp. garlic powder 3/4 tsp. table salt, divided 3/4 tsp. black pepper 2 Tbsp. olive oil 2 Tbsp. unsalted butter, cut into pieces 1 cup (4 1/2 oz.) finely chopped white onion (from 1 large [12 oz.] onion) 3 medium-size garlic cloves, minced (2 Tbsp.) 1 cup (7 oz.) uncooked Arborio rice 1/2 cup dry white wine (such as Pinot Grigio) 2 oz. Parmesan cheese, grated with a Microplane grater (about 1 1/4 cups), plus more for garnish 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish 2 Tbsp. chopped fresh basil Directions Warm stock: Heat stock in a medium saucepan over medium-high until just boiling. Remove from heat, and cover to keep warm. Sauté shrimp: Pat shrimp dry with a paper towel. Place shrimp in a medium bowl, and toss with paprika, garlic powder, and 1/4 teaspoon each of the salt and pepper until well coated. Heat oil in a large skillet over medium-high until shimmering. Add half of shrimp to skillet in a single layer, and cook until browned and cooked through, 1 to 2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm. Repeat procedure with remaining shrimp. Jen Causey; Food Stylist: Margaret Dickey; Prop Stylist: Hannah Greenwood Cook risotto: Add butter to skillet; cook over medium until melted, about 1 minute. Add onion, and cook, stirring occasionally, until softened, 3 to 5 minutes. Add minced garlic, and 1/4 teaspoon each of the salt and pepper; cook, stirring occasionally, until fragrant, about 1 minute. Jen Causey; Food Stylist: Margaret Dickey; Prop Stylist: Hannah Greenwood Stir in rice to coat in onions and garlic. Jen Causey; Food Stylist: Margaret Dickey; Prop Stylist: Hannah Greenwood Add wine, and cook, stirring often, until mostly evaporated, about 1 minute. Jen Causey; Food Stylist: Margaret Dickey; Prop Stylist: Hannah Greenwood Add enough warm stock (about 2 cups) to cover rice, and bring to a low simmer over medium-low. Jen Causey; Food Stylist: Margaret Dickey; Prop Stylist: Hannah Greenwood Continue to cook, stirring occasionally, reducing heat as needed to maintain a low simmer, and adding more stock as needed to keep rice covered, until rice is just tender and most of the liquid has absorbed, 20 to 30 minutes. (You should use all the stock.) Jen Causey; Food Stylist: Margaret Dickey; Prop Stylist: Hannah Greenwood Stir in cheese and shrimp: Remove from heat, and stir in Parmesan, parsley, basil, and remaining 1/4 teaspoon each salt and pepper. Jen Causey; Food Stylist: Margaret Dickey; Prop Stylist: Hannah Greenwood Jen Causey; Food Stylist: Margaret Dickey; Prop Stylist: Hannah Greenwood Add shrimp, and toss well to combine. Garnish with additional Parmesan and parsley. Serve immediately. Frequently Asked Questions What is shrimp risotto made of? Shrimp, arborio rice, stock, and wine form the base of shrimp risotto. Dairy ingredients, like butter and Parmesan cheese, contribute to the creaminess along with the starch from the rice. What is the secret ingredient in risotto? We think the secret to outstanding risotto is in the rice. Arborio rice, a type of short-grain Italian rice, cooks up firm yet chewy, and it releases starches as it cooks to make the risotto more creamy and rich. Rate it Print Additional reporting by Alesandra Dubin