Shrimp Risotto

Seafood Symphony: Shrimp Risotto



Shrimp Risotto


Servings: 2 Total Time: 1 hr


1 lb. jumbo shrimp

4 tablespoons unsalted butter

1 1/2 cups white wine

1 1/2 tablespoons lemon juice

2 tablespoons olive oil

6 minced garlic cloves




4 cups chicken broth

3 tablespoons unsalted butter

2 tablespoons olive oil

3 tablespoons minced shallots

3 minced garlic cloves

1 cup arborio rice

1/4 cup shredded parmesan cheese


  1. Add olive oil to a skillet over medium-high heat. Pat the shrimp dry and season with salt and pepper. Then sear until pink on both sides. Then remove from skillet and place on a plate.

  2. Turn the skillet down to medium-low heat and 2 tablespoons of butter and minced garlic. Sauté for a couple of minutes.

  3. Bring the heat back up to medium-high heat and then add white wine and lemon juice. Stir to combine and cook for about 4 minutes.

  4. Whisk in the remaining 2 tablespoons of butter, once melted remove from heat.

  5. Heat the chicken broth in a pot for about 5 minutes.

  6. In a separate saucepan heat the olive oil and 2 tablespoons of butter over medium-low heat. Then add shallots and garlic and sauté for a couple of minutes.

  7. Add the rice to the butter saucepan and toss to coat for a couple of minutes. Then add the hot chicken broth in and stir until the broth is absorbed.

  8. Remove from the heat and stir in the remaining 1 tablespoon of butter and parmesan cheese. Stir until melted.

  9. Reheat the shrimp sauce with the shrimp.

  10. Spoon the risotto into bowls and top with shrimp and shrimp sauce. Optionally you can top it with more parmesan cheese.

Dive into the world of seafood delight with Shrimp Risotto. Get ready to indulge in a blend of creamy arborio rice, succulent shrimp, and creamy cheese. This decadent dish blends the richness of the sea with the comforting warmth of a classic italian risotto. So, get ready for a dinner that is not only sophisticated but will be a star at your table!