Creamy Shrimp Risotto

This Creamy Shrimp Risotto garnished with parsley and grated Parmesan is an elegant accompaniment for any meal or perfect as a meal by itself. The juicy and spicy shrimp accent the creaminess of the arborio rice for the perfect comfort food. 😉 Try this easy recipe for yourself and see!

Ingredients
Shrimp
▢1 teaspoon Italian seasoning
▢1 teaspoon (3.28 g) garlic powder
▢1 pound uncooked large shrimp peeled and deveined
▢Salt and pepper to taste
▢1 tablespoon (15 ml) cooking oil
▢4 tablespoons (56.8 g) unsalted butter divided
▢1 tablespoon garlic minced and divided
Rice
▢¾ cup onion, diced
▢2 teaspoon thyme
▢1 bay leaf
▢¼ teaspoon crushed red pepper, (optional)
▢1½ cups arborio rice
▢¾ cup (6 fl oz) dry white wine
▢5 cups (40 fl oz) canned low-salt chicken broth
▢1 lemon, juiced
▢½-1 cup grated Parmesan cheese
To Serve
▢fresh parsley, for serving
▢grated Parmesan, for serving
Instructions
Shrimp
In a medium shallow bowl, whisk together Italian seasoning, and garlic powder.
Season shrimp with salt and black pepper. Next, season the shrimp with the spice mixture.
In a large skillet or cast-iron skillet, heat 1 tablespoon oil and 1 tablespoon butter over medium-high heat. Add the shrimp and cook for about 2 minutes on each side. Add the minced garlic and sauté for about 30-60 seconds. Transfer shrimp to a plate, and return the skillet to the stovetop.
Rice
Melt the remaining butter in the skillet. Add onion, thyme, bay leaf, the remaining teaspoon garlic, and crushed red pepper (optional); sauté until onion is translucent, 3-4 minutes.
Stir in rice and toast for 2 minutes. Add wine and about 1 cup of chicken broth. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 18-20 minutes.
Finally, add the Parmesan and lemon juice; continue cooking until the rice is just tender and the mixture is creamy, about 5 minutes longer. Adjust seasonings to taste.
To Serve
Remove from heat, top with shrimp, and serve garnished with grated Parmesan and fresh parsley.
Tips & Notes:
Do NOT rinse the rice. While most of us rinse our rice before cooking, so it doesn’t get sticky, that would be an unforgivable sin with risotto. You need all that starch to create your creamy risotto.
Keep a little extra broth on hand. Depending on your climate and altitude, there may be a slight difference in the amount of liquid needed, and then there are differences in personal taste. As the rice cooks and you add the broth, you may find you need a little extra for your tastes. Save some panic by having some extra broth on hand.
Don’t waste the shrimp shells. Are you making homemade broth? Try throwing them in while it is simmering for an extra kick of flavor.
All ingredients prepped and ready. Once the rice has started to cook, you want to give it your undivided attention. Having everything ready before you start that phase will keep from you having to neglect your baby at the worst possible moment.
Cook for leftovers! While Shrimp Risotto is usually best hot off the stove, some of the added flavors improve the next day. So don’t feel bad cooking for leftovers. Rice and shrimp for breakfast? I don’t see why not. And it’s another reason to have a little extra broth on hand to loosen up the rice while reheating.
Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.