Shrimp risotto

This recipe for Shrimp Risotto is simple, easy and delicious. Serves as a main dish or as an sidedish on cold days.

Risotto is a delicious typical Italian dish, which is born more specifically in the north from where it spread to the whole country and then the world. This dish is made based on rice (ideally arboreo, but we will talk about that later) that is cooked with something that gives it flavor, in this case we will use shrimp, but you can make risotto of whatever you want simply by replacing the shrimp, the most traditional risottos in addition to this, are mushroom or pumpkin.

In theory this shrimp risotto MUST be made with arborio rice, a type of Italian rice that has several characteristics: the grains are very short and fat, they have a shape that reminds more of an egg than a grain of rice, and also this rice has a lot of starch. But let’s face it, it’s expensive, much more expensive than regular rice, so, if you want, it´s perfectly fine to replace it with white short-grain rice.

The creamy consistency of the risotto is given by the starch that is inside the rice, which when leaving (while we are stirring) thickens the liquid, so if you use normal you´ll only have to stir with more constancy and the cooking time could vary from that of the recipe.

If you want to prepare a fresher recipe with shrimp I recommend you try this shrimp ceviche.

Postscript: I know that when you have all the ingredients, it will seem to you that there are too many shrimp or too little rice, but the proportion is fine since the rice is going to “inflate” a lot when it absorbs liquid and a good part of that liquid will come out of the shrimp, so keep that in mind.

shrimp risotto recipe
5 from 1 vote

Shrimp risotto

This recipe for Shrimp Risotto is simple, easy and delicious. Serves as a main dish or as an sidedish on cold days.

Course Main Course, Side Dish
Cuisine Italian
Keyword creamy shrimp risotto, easy shrimp risotto, shrimp risoto, shrimp risotto, shrimp rissoto, shrimp rissotto
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 dish
Calories 470 kcal


  • 1 1/2 cup arborio rice but can use short grain rice
  • 9 oz shrimp
  • 1 oz butter
  • 1 tablespoon olive oil
  • 1 small onion peeled and diced
  • 2 cloves garlic peeled and chopped
  • 1/4 cup white wine
  • Hot poultry or vegetable broth
  • 2 oz grated Parmesan cheese
  • Salt and pepper to taste


  1. In a pot heat the oil with the butter over high heat until it melts, add the garlic and shrimp and cook stirring for about 3 minutes.

  2. Remove the shrimp and in the same pot (which will have a little liquid) add the onion, cook it until it is translucent, for about 5 minutes and then add the rice and cook it stirring for 3 minutes.

  3. Add the white wine and stir until half of it evaporates, lower the heat and add half a cup of hot broth stirring, every time the mixture is "drying" add half a cup more of broth for 15 minutes, or until the rice is al dente (with the center still hard).

  4. Turn off the heat, add the reserved shrimp, salt and pepper to taste and the Parmesan cheese. Cover, let it stand for 5 minutes and enjoy!

Nutrition Facts
Shrimp risotto
Amount Per Serving
Calories 470
* Percent Daily Values are based on a 2000 calorie diet.

Leave a Comment

Calificación de la receta