This rich shrimp risotto combines tender shrimp with creamy, starchy Arborio rice cooked in a garlic and white wine broth, finished with plenty of grated cheese and a splash of lemon. It’s elegant enough for a special dinner yet simple enough to make on a weeknight—ready in under an hour.
Buttery shrimp risotto is a favorite when I want something special without a lot of fuss. Each bite offers creamy, cheesy rice and juicy shrimp. The dish is comforting and satisfying—pair it with a simple side like sautéed green beans or a crisp salad to balance the richness.
Creamy, Dreamy Shrimp Risotto
- Easy. Everything cooks in one pan and requires about 30 minutes of active time.
- Flavorful. White wine, lemon, and Pecorino Romano or Parmesan create bold, balanced flavors.
- Impressive. Risotto feels special without being difficult—perfect for a date night or dinner with friends.
Recipe Ingredients
Below are the main ingredients with notes and substitutions. See the recipe card further down for exact amounts and full directions.
- Olive oil – extra-virgin preferred, but any cooking oil works.
- Unsalted butter – use unsalted to better control seasoning.
- Aromatics – shallot, garlic, lemon zest, and lemon juice.
- Risotto rice – Arborio or Carnaroli for the best creamy texture.
- Dry white wine – Pinot Grigio or Sauvignon Blanc; avoid sweet wines.
- Stock – seafood or vegetable stock; keep it warm while cooking.
- Shrimp – large shrimp, peeled and deveined.
- Grated cheese – Pecorino Romano or Parmesan, plus extra for serving.
- To serve – fresh dill or parsley, cracked black pepper, and lemon wedges.
The Trick to Perfect Risotto
- Stir regularly. Frequent stirring prevents sticking and helps the rice release starch for a creamy finish.
- Use Arborio or Carnaroli. These varieties release starch as they cook, giving risotto its signature texture.
- Cook gently. Keep the heat low and be patient—slow cooking produces the best creaminess.
- Warm the broth. Add warm broth to the rice so it absorbs evenly and maintains a steady cooking temperature.
- Choose dry white wine. A dry wine adds acidity and depth; avoid sweet wines that alter the flavor balance.
Variations
- Different protein – substitute seared or shredded chicken or chunks of cooked salmon.
- Added vegetables – stir in a cup of frozen peas, chopped spinach, or asparagus toward the end of cooking.
- Vegetarian version – skip the shrimp and use mushrooms, roasted peppers, or other vegetables with vegetable stock.
What to Serve with Risotto
Serve risotto with simple, lightly dressed vegetables to cut the richness. Steamed broccoli, wilted spinach, roasted carrots, or a fresh avocado-tomato salad are all excellent choices.
How to Store and Reheat Extras
- Fridge – Cool leftovers and store in an airtight container for up to 3 days.
- Reheat – Warm gently in a skillet with a splash of broth or water, stirring until creamy and heated through.
More Shrimp Dinner Ideas
- Shrimp Tacos
- Cajun Shrimp
- Shrimp Enchiladas
- Shrimp Burgers
Shrimp Risotto
Rich shrimp risotto with tender shrimp and creamy rice cooked in a garlicky white wine broth and finished with Pecorino or Parmesan.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
- 3½ cups seafood or vegetable stock (kept warm)
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 1 medium shallot, chopped
- 2 cloves garlic, minced
- ¾ to 1 tablespoon lemon zest, or to taste
- 1 cup risotto rice (Arborio or Carnaroli)
- 1 cup dry white wine (Pinot Grigio or similar)
- 1 pound large shrimp, peeled and deveined
- ½ cup finely grated Pecorino Romano or Parmesan, plus extra for topping
- 1 teaspoon lemon juice, plus more if needed
Instructions
- Warm the stock. Heat the stock over low heat—keep it warm but do not boil.
- Sauté aromatics. In a large skillet or wide heavy-bottomed pot, heat olive oil over medium. Add 2 tablespoons butter and melt. Cook the chopped shallot until softened (about 2 minutes), then add garlic and lemon zest and cook 20–30 seconds until fragrant.
- Toast the rice. Add the risotto rice and stir to coat the grains. Cook 2 minutes to lightly toast.
- Deglaze with wine. Pour in the white wine and stir until mostly absorbed.
- Cook the risotto. Add warm stock one ladleful at a time, stirring frequently and allowing liquid to absorb before adding more. Continue until rice is tender but slightly al dente, about 12–15 minutes. Reserve ½ cup stock.
- Add the shrimp. About 4–5 minutes before the rice is done, stir in the shrimp. Cook until pink and opaque, about 3–4 minutes.
- Finish. Stir in the remaining 2 tablespoons butter, grated cheese, and lemon juice. Add a splash of reserved stock if needed to reach a creamy consistency. Taste and adjust salt, pepper, or lemon juice.
- Serve. Spoon risotto onto plates and garnish with fresh dill or parsley, extra grated cheese, cracked black pepper, and lemon wedges.
Equipment
- Large heavy-bottomed skillet or Dutch oven
Nutrition
Serving: 1 cup | Calories: 354 kcal | Carbohydrates: 30 g | Protein: 18 g | Fat: 14 g
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation.
How to Make Shrimp Risotto
- Sauté the aromatics. Cook shallot and garlic in olive oil and butter until softened.
- Toast the rice. Add risotto rice and cook briefly to develop a light, nutty aroma.
- Deglaze. Stir in white wine and let the rice absorb it.
- Cook the risotto. Add hot stock gradually until the rice is tender and creamy.
- Add the shrimp. Stir shrimp into the nearly finished rice and cook until opaque, about 3–5 minutes.
- Finish. Fold in remaining butter, cheese, and lemon juice, adjust seasoning, and serve immediately.
