Shrimp Risotto Recipe

Name: Shrimp Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken stock; 2 cups water; 7 tbsp butter; 1 None onion, finely chopped; 1 clove garlic, crushed; 2 cups Arborio rice; 1/2 cup dry white wine; 1 lb king shrimp, peeled, deveined, tails intact; 1/2 cup grated parmesan; 2 tbsp roughly chopped parsley; 2 tbsp lemon juice

Servings: persons

4 cups chicken stock
2 cups water
7 tbsp butter
1 None onion, finely chopped
1 clove garlic, crushed
2 cups Arborio rice
1/2 cup dry white wine
1 lb king shrimp, peeled, deveined, tails intact
1/2 cup grated parmesan
2 tbsp roughly chopped parsley
2 tbsp lemon juice

1
Bring stock and water to boil in a medium saucepan, keep warm. Melt 2 tbsp butter in a large saucepan on high. Saute onion and garlic, 3-4 minutes, until tender.
2
Add rice and cook, stirring, 1 minute. Stir in wine and cook, 1-2 minutes, until almost evaporated.
3
Stir stock and water mixture into rice, a ladleful at a time, until all liquid has been absorbed and rice is tender (it will take about 20 minutes), adding shrimp with last ladleful.
4
Remove from heat and stir through remaining butter, parmesan, parsley and lemon juice. Season to taste.

1087

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 cups chicken stock, 2 cups water, 7 tbsp butter, 1 None onion, finely chopped, 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.

Shrimp Risotto

How did you like this recipe?

Frequently Asked Questions