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shrimp risotto
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5 from 2 votes

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


  • 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


  • 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.


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