I love this forgiving Shrimp And Risotto because if the rice goes a touch soft it turns silkier and the shrimp and aromatics layer on unexpectedly bold, savory flavor.

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I love a reckless dinner that still tastes like a triumph. I call this Creamy Shrimp And Rice because that pretty much says it all.

It began as a late-night idea with Arborio rice and large shrimp, and often it turns out a little messy. Sometimes the rice gets softer than it should, sometimes the sauce doesnt cling, but the bite is nearly always incredible.

I cant guarantee perfection, only big flavor and a dish that forgives you. If you like food that feels alive, give this one a try and see what small mistakes can teach you.

Ingredients

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Arborio rice: Creamy, starchy rice; main carb source that makes risotto thick.
Shrimp: Lean protein, low fat, adds briny sweet seafood flavor, cooks fast.
Parmesan cheese: Adds umami and saltiness, provides fat and protein, makes savory.
Butter: Rich mouthfeel, adds saturated fat and silkiness, boosts overall flavor.
Lemon: Bright acidic punch that cuts richness and gives fresh citrus notes.
Olive oil: Healthy unsaturated fats used for sautéing, gives a subtle fruity aroma.
Garlic and shallot: Savory aromatics, small fiber and micronutrients, build deep flavor base.

Ingredient Quantities

1 1/2 cups Arborio rice

1 pound large shrimp peeled and deveined tails on or off your call

4 to 5 cups low sodium chicken stock or vegetable broth

1/2 cup dry white wine (optional)

1 small shallot or 1/2 small onion chopped

2 cloves garlic minced

2 tablespoons olive oil

3 tablespoons unsalted butter plus 1 tablespoon for finishing

3/4 cup freshly grated Parmesan cheese

1/4 cup heavy cream (optional for extra creaminess)

Zest and juice of 1 lemon

Salt to taste

Black pepper to taste

2 tablespoons fresh parsley chopped

Pinch red pepper flakes (optional)

How to Make this

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1. Warm 4 to 5 cups low sodium chicken stock or vegetable broth in a saucepan and keep it at a bare simmer on low so it’s hot when you add it to the rice.

2. Pat 1 pound large shrimp dry, season with salt, black pepper and a pinch of red pepper flakes if you like heat; heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a skillet over medium high heat, sauté shrimp 1 to 2 minutes per side until pink and just cooked, don’t overcook, then remove and set aside (tails on or off, your call).

3. In a wide heavy pot or large deep skillet heat the remaining 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat, add 1 small chopped shallot or 1/2 small chopped onion and sauté until soft, 2 to 3 minutes, then add 2 cloves minced garlic and cook 30 seconds till fragrant.

4. Add 1 1/2 cups Arborio rice to the shallot mixture and stir constantly 1 to 2 minutes to toast the grains and coat them with fat, the edges will look a little translucent.

5. If using, pour in 1/2 cup dry white wine and stir until mostly absorbed, scraping up any browned bits from the bottom, that gives great flavor.

6. Add hot stock one generous ladle at a time, stirring fairly often and letting the rice absorb most of the liquid before adding more; keep the pot at a gentle simmer and continue this process about 18 to 22 minutes until the rice is creamy and just tender, it can be a touch overcooked and still be delicious.

7. When the rice is almost done with a couple minutes left, stir in the cooked shrimp, zest and juice of 1 lemon, 1/4 cup heavy cream if you want extra richness, and a splash more stock if it seems too thick; warm everything through but stop before the shrimp overcooks.

8. Remove the pot from the heat and stir in 3/4 cup freshly grated Parmesan cheese and 1 tablespoon unsalted butter for a silky finish, taste and adjust salt and black pepper.

9. Fold in 2 tablespoons chopped fresh parsley, sprinkle a little extra Parmesan and red pepper flakes if you like, let the risotto sit 1 minute then serve immediately, it’s creamy and bright from the lemon, perfect for a lazy summer dinner.

Equipment Needed

1. Heavy-bottomed wide pot or large deep skillet (for the risotto)
2. Medium saucepan (to keep the stock hot)
3. Large skillet (for sautéing the shrimp)
4. Wooden spoon or heatproof spatula (for stirring)
5. Generous ladle (to add stock one scoop at a time)
6. Chef’s knife
7. Cutting board
8. Microplane zester or fine grater (for lemon zest and Parmesan)
9. Measuring cups and spoons
10. Tongs or a slotted spoon (to move the shrimp without overcooking)

FAQ

Q: How do I know when the risotto is done? A: The rice should be creamy and each grain still have a slight bite, not mushy. Taste a spoonful around 18 to 22 minutes after you start adding stock. If it’s pleasantly tender with a tiny chew it’s done. If it’s chalky keep cooking a few minutes adding hot stock as needed.

Q: Should I cook the shrimp in the risotto or separately? A: Either works but I prefer cooking shrimp separately so you don’t overcook them. Sear shrimp 2 to 3 minutes per side until pink and opaque, then fold into the risotto at the end for 1 to 2 minutes. If you add raw shrimp to the pot, add them only in the last 3 to 4 minutes of cooking.

Q: Can I use pre cooked or frozen shrimp? A: Yes. Pre cooked shrimp should just be stirred in at the end to warm up, don’t cook them again or they get rubbery. Frozen shrimp must be fully thawed and patted dry before cooking, season well and treat like fresh shrimp.

Q: My risotto is too thick or too thin, what do I do? A: Too thick – stir in hot broth a splash at a time until it loosens up. Too thin – simmer gently while stirring to reduce, or add a little grated Parmesan and a knob of butter to thicken and enrich. Always use hot stock so you don’t shock the rice.

Q: Can I make this ahead or reheat leftovers? A: You can partially cook the risotto until rice is just underdone, cool, and finish later by reheating with hot stock and stirring until creamy. For leftovers reheat gently in a skillet with a splash of broth or cream, stir constantly to bring back that silky texture. Microwave will work in a pinch but it often makes it gluey.

Q: Do I have to use wine, heavy cream, or Parmesan? A: Wine adds a nice brightness but is optional, swap with extra hot stock if you skip it. Heavy cream is optional too, it makes it extra luxurious but you can leave it out and still get creamy risotto using butter and Parmesan. Parmesan is key for the classic flavor but you can use Pecorino or a hard aged cheese if you prefer.

Creamy Shrimp Risotto, Easy Summer Dinner, Summer Recipes Substitutions and Variations

Arborio rice: swap with Carnaroli or Vialone Nano for the same creamy bite; in a pinch short‑grain sushi rice works but the texture will be a little different.
Shrimp: use scallops, firm white fish (cod or halibut), or diced boneless chicken breast instead, just watch cook times so it don’t overcook.
Chicken stock: replace with low sodium vegetable broth, a light fish/seafood stock for extra briny flavor, or plain water plus a bouillon cube if thats all you got.
Parmesan cheese: sub with Grana Padano or Pecorino Romano for similar salty, nutty notes; for a dairy free option use nutritional yeast plus a pinch of salt.

Pro Tips

1. Keep the stock steaming hot the whole time and add it in ladlefuls so the rice cooks evenly. If you let the stock cool you slow everything down and the texture gets weird. Pro hack: simmer the shrimp shells for 20 minutes to make a quick flavorful stock and freeze any extras.

2. Don’t overcook the shrimp. Sear them just until they turn opaque then take them off the heat, they finish in the risotto and if you leave them in they get rubbery. Leaving tails on helps hold juices and looks nicer, but do what you want.

3. You dont have to stir like a maniac every second, stir often enough to keep things creamy and to release the rice starch but not constantly or youll waste energy. Use a wide heavy pan so liquid evaporates at the right rate and you can judge doneness easier.

4. Finish off the heat with the butter, cheese and lemon and taste for salt last because Parmesan is salty. Its okay if the risotto looks a bit loose when you stop, it will tighten up after a minute or two. If you want extra luxury add a splash of cream but add it sparingly.

Creamy Shrimp Risotto, Easy Summer Dinner, Summer Recipes

Recipe by Toni Baldesera

0.0 from 0 votes

I love this forgiving Shrimp And Risotto because if the rice goes a touch soft it turns silkier and the shrimp and aromatics layer on unexpectedly bold, savory flavor.

Servings

servings

Calories

772

kcal

Equipment: 1. Heavy-bottomed wide pot or large deep skillet (for the risotto)
2. Medium saucepan (to keep the stock hot)
3. Large skillet (for sautéing the shrimp)
4. Wooden spoon or heatproof spatula (for stirring)
5. Generous ladle (to add stock one scoop at a time)
6. Chef’s knife
7. Cutting board
8. Microplane zester or fine grater (for lemon zest and Parmesan)
9. Measuring cups and spoons
10. Tongs or a slotted spoon (to move the shrimp without overcooking)

Ingredients

1 1/2 cups Arborio rice
1 pound large shrimp peeled and deveined tails on or off your call
4 to 5 cups low sodium chicken stock or vegetable broth
1/2 cup dry white wine (optional)
1 small shallot or 1/2 small onion chopped
2 cloves garlic minced
2 tablespoons olive oil
3 tablespoons unsalted butter plus 1 tablespoon for finishing
3/4 cup freshly grated Parmesan cheese
1/4 cup heavy cream (optional for extra creaminess)
Zest and juice of 1 lemon
Salt to taste
Black pepper to taste
2 tablespoons fresh parsley chopped
Pinch red pepper flakes (optional)

Directions

Warm 4 to 5 cups low sodium chicken stock or vegetable broth in a saucepan and keep it at a bare simmer on low so it's hot when you add it to the rice.
Pat 1 pound large shrimp dry, season with salt, black pepper and a pinch of red pepper flakes if you like heat; heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a skillet over medium high heat, sauté shrimp 1 to 2 minutes per side until pink and just cooked, don't overcook, then remove and set aside (tails on or off, your call).
In a wide heavy pot or large deep skillet heat the remaining 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat, add 1 small chopped shallot or 1/2 small chopped onion and sauté until soft, 2 to 3 minutes, then add 2 cloves minced garlic and cook 30 seconds till fragrant.
Add 1 1/2 cups Arborio rice to the shallot mixture and stir constantly 1 to 2 minutes to toast the grains and coat them with fat, the edges will look a little translucent.
If using, pour in 1/2 cup dry white wine and stir until mostly absorbed, scraping up any browned bits from the bottom, that gives great flavor.
Add hot stock one generous ladle at a time, stirring fairly often and letting the rice absorb most of the liquid before adding more; keep the pot at a gentle simmer and continue this process about 18 to 22 minutes until the rice is creamy and just tender, it can be a touch overcooked and still be delicious.
When the rice is almost done with a couple minutes left, stir in the cooked shrimp, zest and juice of 1 lemon, 1/4 cup heavy cream if you want extra richness, and a splash more stock if it seems too thick; warm everything through but stop before the shrimp overcooks.
Remove the pot from the heat and stir in 3/4 cup freshly grated Parmesan cheese and 1 tablespoon unsalted butter for a silky finish, taste and adjust salt and black pepper.
Fold in 2 tablespoons chopped fresh parsley, sprinkle a little extra Parmesan and red pepper flakes if you like, let the risotto sit 1 minute then serve immediately, it's creamy and bright from the lemon, perfect for a lazy summer dinner.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.