shrimp risotto recipe

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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.

shrimp risotto recipe

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.

shrimp risotto recipe

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.

how to make shrimp risotto recipe

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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
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shrimp risotto recipe

A creamy prawn risotto – made easy! Risotto isn't a difficult dish to make—it just takes some patience.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: Italian
Keyword: shrimp risotto recipe
Servings: 4
Calories: 527kcal
Author: Luda huang

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.

Nutrition

Calories: 527kcal | Carbohydrates: 66g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 979mg | Potassium: 533mg | Fiber: 2g | Sugar: 3g | Vitamin C: 10mg | Calcium: 215mg | Iron: 4mg
527

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