Shrimp Risotto Recipe

Name: Shrimp Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 pounds jumbo shrimp; Salt and pepper; 1 shallot, chopped fine; 2 cloves garlic, chopped fine; 5 plum tomatoes, seeded and diced; 1 cup dry white wine; 2 tablespoons cold butter; 1/2 pound baby carrots, blanched; 1/2 pound haricots verts, blanched; 3 tablespoons olive oil; 1 onion, diced; 1 pound Arborio rice; 1/2 cup dry white wine; 4 cups chicken stock, should be simmering; 4 tomatoes, seeded and diced; 1/2 cup basil leaves, cleaned and julienned; 1/2 cup Parmesan cheese, grated; 4 tablespoons cold butter; Salt and pepper

Servings: persons

2 tablespoons olive oil
2 pounds jumbo shrimp
Salt and pepper
1 shallot, chopped fine
2 cloves garlic, chopped fine
5 plum tomatoes, seeded and diced
1 cup dry white wine
2 tablespoons cold butter
1/2 pound baby carrots, blanched
1/2 pound haricots verts, blanched
3 tablespoons olive oil
1 onion, diced
1 pound Arborio rice
1/2 cup dry white wine
4 cups chicken stock, should be simmering
4 tomatoes, seeded and diced
1/2 cup basil leaves, cleaned and julienned
1/2 cup Parmesan cheese, grated
4 tablespoons cold butter
Salt and pepper

1
Heat stockpot over medium high heat.
2
Add olive oil, onion and saute for 4 to 5 minutes.
3
Add rice and cook for 3 minutes.
4
Add wine and cook for 5 minutes.
5
Add stock 1 cup at a time, stirring constantly.
6
Cook for 20 minutes or until just cooked.
7
Add remaining ingredients, set aside and keep warm.
8
Heat saute pan over medium high heat.
9
Add 2 tablespoons olive oil.
10
Season shrimp with salt and pepper and add to the pan.
11
Cook for 2 to 3 minutes on each side and add shallot, garlic, tomatoes, and wine and cook for 3 more minutes.
12
Add butter 1 piece at a time, and season with salt and pepper.
13
Saute carrots and green beans in butter.
14
Divide rice among 4 plates.
15
Top with shrimp and pour sauce over and enjoy.

1482

kcal

Calories

Fat

109

Carbs

146

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.

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 20 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 pounds jumbo shrimp, Salt and pepper, 1 shallot, chopped fine, and more.

Yes, Shrimp Risotto 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!

Shrimp Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions