Shrimp Risotto
Dive into a bowl of irresistible shrimp risotto that brings the flavors of the ocean right to your table! With succulent shrimp, rich Parmigiano-Reggiano, and a splash of white wine, this creamy dish is a true culinary delight. Stir it up slowly for that perfect velvety texture, and get ready to savor every bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 2 Cloves of Garlic
- 1 Lemon Juice
- 1 White Onion
- Handful of Fresh Parsley
🥩Meat & Seafood(2)
- 800ml Chicken broth (27 fl oz)
- 300g Peeled Shrimps (10.6 oz)
🥛Dairy & Eggs(2)
- 200g Unsalted Butter (14 tbsp)
- 150g Parmesan, finely grated (5.29 oz)
🫙Pantry Staples(1)
- 300g Arborio Rice (10.6 oz)
🧂Spices & Seasonings(1)
- Salt & Pepper to taste
🍯Sauces & Condiments(1)
- 150ml White Wine (5.07 fl oz)
📦Other(1)
- 1tbs Chilli Flakes (15 ml)
Nutrition (per serving)
Calories
916
Protein
37g
Carbs
68g
Fat
52g
👨🍳 Instructions
- 1
Add salt and pepper to the pan.
- 2
Add a chunk of butter and the shrimps.
- 3
Add a bit of chili flakes.
- 4
Add onion and garlic, along with a little bit more butter.
- 5
Toast the Arborio rice for 2 minutes.
- 6
Add white wine and a little bit of parsley.
- 7
Start adding the chicken broth gradually.
- 8
Once the rice is ready, finish it off with a little bit of butter and some grated Parmesan.
- 9
Drizzle some lemon juice on top.
💡 Pro Tips
- ✓Toast Arborio rice for exactly 2 minutes at medium-high heat (around 350°F) to gelatinize the outer starch layer, which creates a protective barrier that prevents the rice from absorbing liquid too quickly and becoming mushy.timing2 minutes at 350°F
- ✓Add broth in 100ml increments every 2-3 minutes rather than all at once, allowing each addition to be mostly absorbed before the next; this maintains the risotto's creamy emulsion by controlling starch release rate and preventing a soup-like consistency.technique100ml increments every 2-3 minutes
- ✓Cook shrimp separately for 90-120 seconds per side at 400°F, then fold in during the final 1 minute of risotto cooking; overcooking shrimp in the risotto causes proteins to contract excessively, resulting in rubbery texture and liquid loss.timing90-120 seconds per side at 400°F, add in final minute
- ✓Use 200g butter (approximately 40% of the rice's dry weight) divided into three additions: aromatics, toasting, and final finishing; this high fat ratio emulsifies the starches and creates the characteristic creamy mouthfeel without cream.ingredient200g butter (40% rice weight ratio)
- ✓Finish with grated Parmesan immediately before plating at 185°F (risotto temperature), as the residual heat melts the cheese into the starch matrix; adding Parmesan to cooler risotto results in clumping rather than silky integration.technique185°F finish temperature
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Shrimp Risotto
Dive into a bowl of irresistible shrimp risotto that brings the flavors of the ocean right to your table! With succulent shrimp, rich Parmigiano-Reggiano, and a splash of white wine, this creamy dish is a true culinary delight. Stir it up slowly for that perfect velvety texture, and get ready to savor every bite!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 2 Cloves of Garlic
- 1 Lemon Juice
- 1 White Onion
- Handful of Fresh Parsley
🥩Meat & Seafood(2)
- 800ml Chicken broth (27 fl oz)
- 300g Peeled Shrimps (10.6 oz)
🥛Dairy & Eggs(2)
- 200g Unsalted Butter (14 tbsp)
- 150g Parmesan, finely grated (5.29 oz)
🫙Pantry Staples(1)
- 300g Arborio Rice (10.6 oz)
🧂Spices & Seasonings(1)
- Salt & Pepper to taste
🍯Sauces & Condiments(1)
- 150ml White Wine (5.07 fl oz)
📦Other(1)
- 1tbs Chilli Flakes (15 ml)
Nutrition (per serving)
Calories
916
Protein
37g
Carbs
68g
Fat
52g
👨🍳 Instructions
- 1
Add salt and pepper to the pan.
- 2
Add a chunk of butter and the shrimps.
- 3
Add a bit of chili flakes.
- 4
Add onion and garlic, along with a little bit more butter.
- 5
Toast the Arborio rice for 2 minutes.
- 6
Add white wine and a little bit of parsley.
- 7
Start adding the chicken broth gradually.
- 8
Once the rice is ready, finish it off with a little bit of butter and some grated Parmesan.
- 9
Drizzle some lemon juice on top.
💡 Pro Tips
- ✓Toast Arborio rice for exactly 2 minutes at medium-high heat (around 350°F) to gelatinize the outer starch layer, which creates a protective barrier that prevents the rice from absorbing liquid too quickly and becoming mushy.timing2 minutes at 350°F
- ✓Add broth in 100ml increments every 2-3 minutes rather than all at once, allowing each addition to be mostly absorbed before the next; this maintains the risotto's creamy emulsion by controlling starch release rate and preventing a soup-like consistency.technique100ml increments every 2-3 minutes
- ✓Cook shrimp separately for 90-120 seconds per side at 400°F, then fold in during the final 1 minute of risotto cooking; overcooking shrimp in the risotto causes proteins to contract excessively, resulting in rubbery texture and liquid loss.timing90-120 seconds per side at 400°F, add in final minute
- ✓Use 200g butter (approximately 40% of the rice's dry weight) divided into three additions: aromatics, toasting, and final finishing; this high fat ratio emulsifies the starches and creates the characteristic creamy mouthfeel without cream.ingredient200g butter (40% rice weight ratio)
- ✓Finish with grated Parmesan immediately before plating at 185°F (risotto temperature), as the residual heat melts the cheese into the starch matrix; adding Parmesan to cooler risotto results in clumping rather than silky integration.technique185°F finish temperature