shrimp risotto recipe – made easy! Risotto isn’t a difficult dish to make—it just takes some patience. Add the stock a little at a time and stir, stir, stir. You’ll be rewarded with a deliciously luxurious dish.
Heat oil in a large heavy based pot over medium high heat. then add shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, Drain shrimp.
Heat oil in heavy large saucepan over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Add minced garlic and stir . Add rice, celery and stir until edge of rice is translucent but center is still opaque, about 2-3 minutes. Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes. Add 3/4 cup chicken broth. Simmer until almost all broth is absorbed, stirring often, about 2 minutes. Continue to add broth, 3/4 cup at a time, until rice is just tender and mixture is creamy, stirring often and allowing almost all broth to be absorbed after each addition, about 20-25 minutes total.
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Stir shrimp and parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls.
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shrimp risotto recipe
Ingredients
- 5 cups low-salt chicken broth
- 1 pound uncooked large shrimp peeled, deveined
- 2 tablespoons olive oil
- 1 1/2 cups chopped onion
- 2 large garlic cloves minced
- 1 1/2 cups arborio rice or medium-grain white rice
- 1/2 cup dry white wine
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped celery
Instructions
- Heat 2 tablespoons oil in a large heavy based pot over medium high heat. then add the shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp.
- Heat oil in heavy large saucepan over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Add minced garlic and stir 1 minute. Add rice, celery and stir until edge of rice is translucent but center is still opaque, about 2-3 minutes. Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes. Add 3/4 cup chicken broth. Simmer until almost all broth is absorbed, stirring often, about 2 minutes. Continue to add broth, 3/4 cup at a time, until rice is just tender and mixture is creamy, stirring often and allowing almost all broth to be absorbed after each addition, about 20-25 minutes total.
- Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls.
This recipe is so easy to substitute ingredients. I love this with shrimp and asparagus!
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