Creamy Risotto With Shrimp Recipe

Name: Creamy Risotto With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups reduced-sodium vegetable broth; 3 tablespoons olive oil, divided; 1 medium shallot; 1/4 teaspoon coarse salt, divided; 1 pinch fresh ground pepper; 1/2 cup arborio rice; 1/4 cup dry sherry; 1/2 cup frozen edamame; 1 tablespoon butter; 1/8 cup heavy cream; 1/8 cup grated parmigiano reggiano cheese; 1/2 lb jumbo shrimp, peeled and deveined; crushed red pepper flakes; cracked peppercorn

Servings: persons

2 cups reduced-sodium vegetable broth
3 tablespoons olive oil, divided
1 medium shallot
1/4 teaspoon coarse salt, divided
1 pinch fresh ground pepper
1/2 cup arborio rice
1/4 cup dry sherry
1/2 cup frozen edamame
1 tablespoon butter
1/8 cup heavy cream
1/8 cup grated parmigiano reggiano cheese
1/2 lb jumbo shrimp, peeled and deveined
crushed red pepper flakes
cracked peppercorn

1
Heat broth and keep warm.
2
Heat 2 tbs oil in medium saute pan over medium high heat. Add shallots, 1/8 tsp salt and pepper saute 2 minutes. Add rice and stir to coat in oil. Cook, stirring constantly, 2 minutes. Add wine, bring to a simmer and cook until wine is absorbed, about 2 minutes.
3
Reduce heat to medium and add 1/2 cup warm broth. Cook stirring constantly, until liquid is completely absorbed. Continue adding broth, 1/2 cup at a time, cooking and stirring until broth is absorbed each time and rice is al dente, 25 to 30 minutes.
4
Add edamame and cook 3 minutes.
5
Take off heat and add butter, cream and cheese, stir until incorporated.
6
Sprinkle shrimp with remaining salt, pepper flakes and cracked peppercorns. Heat remaining 1 tbs oil in a skillet, to smoking point. Add shrimp and saute just until firm and bright pink, about 4 miinutes, serve over risotto.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups reduced-sodium vegetable broth, 3 tablespoons olive oil, divided, 1 medium shallot, 1/4 teaspoon coarse salt, divided, and more.

Yes, Creamy Risotto With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Risotto With Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions