Why You’ll Love This Recipe

Creamy and luxurious texture
Tender shrimp adds delicious protein
Perfect for special occasions or cozy dinners
Rich parmesan flavor in every bite
Simple ingredients with elegant results
Comforting yet impressive meal

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

arborio rice
shrimp
parmesan cheese
garlic
onion or shallot
chicken broth or seafood broth
white wine
butter
olive oil
lemon juice
salt
black pepper
fresh parsley
red pepper flakes

Directions

Heat the broth in a saucepan and keep warm over low heat.
Season the shrimp with salt and black pepper.
Heat olive oil in a skillet over medium-high heat and cook the shrimp for 1 to 2 minutes per side until pink and cooked through. Remove and set aside.
In a large saucepan, heat butter and a little olive oil over medium heat.
Add the onion or shallot and cook until softened. Stir in the garlic and cook until fragrant.
Add the arborio rice and stir for 1 to 2 minutes until lightly toasted.
Pour in the white wine and cook until mostly absorbed.
Add warm broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
Continue cooking until the rice becomes creamy and tender.
Stir in parmesan cheese, lemon juice, and a little extra butter for richness.
Return the shrimp to the pan and gently fold them into the risotto.
Garnish with fresh parsley and red pepper flakes before serving.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Add spinach or peas for extra color and flavor.
Use scallops instead of shrimp for a seafood variation.
Stir in mushrooms for a deeper savory taste.
Add a touch of cream for an even richer risotto.
Use vegetable broth for a lighter flavor profile.
Finish with lemon zest for added brightness.

Storage/Reheating

Store leftover risotto in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently in a saucepan with a splash of broth or water, stirring frequently until creamy again.

Shrimp is best reheated gently to avoid becoming rubbery.

FAQs

What type of shrimp should I use?

Large or medium raw shrimp work best for this recipe. Fresh or frozen shrimp can be used.

Can I make risotto without wine?

Yes, simply replace the wine with extra broth and a squeeze of lemon juice.

Why does risotto need to be stirred often?

Stirring helps release the starch from the rice, creating the creamy texture risotto is known for.

Can I use pre-cooked shrimp?

Yes, but add them at the end just long enough to warm through so they do not overcook.

What rice is best for risotto?

Arborio rice is ideal because of its high starch content.

Can I freeze risotto?

You can freeze it, though the texture may soften slightly after reheating.

How do I know when the shrimp are cooked?

Shrimp are done when they turn pink and opaque with a slight curl.

Can I add vegetables to this dish?

Absolutely. Peas, spinach, asparagus, or mushrooms pair wonderfully with shrimp risotto.

Why is my risotto too thick?

Risotto thickens as it cools. Add warm broth or water while reheating to loosen it.

What should I serve with shrimp risotto?

A crisp green salad, roasted vegetables, or garlic bread make excellent side dishes.

Conclusion

Creamy Parmesan Risotto with Shrimp is a comforting and elegant recipe that combines creamy parmesan rice with tender, flavorful shrimp. The rich texture and savory flavors create a satisfying dish perfect for everything from weeknight dinners to special occasions. Once you try this homemade risotto, it is sure to become a favorite in your kitchen.

Creamy Parmesan Risotto with Shrimp Recipe

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Creamy Parmesan Risotto with Shrimp is a rich and elegant dish featuring tender shrimp served over velvety parmesan risotto. Made with arborio rice, garlic, butter, and fresh herbs, this comforting recipe delivers restaurant-quality flavor perfect for cozy dinners or special occasions.

Author: Laura
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Low Fat

Instructions

Heat the broth in a saucepan and keep warm over low heat.
Season the shrimp with salt and black pepper.
Heat 1 tablespoon olive oil in a skillet over medium-high heat and cook the shrimp for 1 to 2 minutes per side until pink and cooked through. Remove and set aside.
In a large saucepan, heat the butter and remaining olive oil over medium heat.
Add the onion or shallot and cook until softened, about 4 minutes. Stir in the garlic and cook until fragrant.
Add the arborio rice and stir for 1 to 2 minutes until lightly toasted.
Pour in the white wine and cook until mostly absorbed.
Add the warm broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
Continue cooking until the rice becomes creamy and tender, about 25 minutes.
Stir in the parmesan cheese, lemon juice, and a little extra butter for richness.
Return the shrimp to the pan and gently fold them into the risotto.
Garnish with fresh parsley and red pepper flakes before serving.

Notes

Add peas, spinach, asparagus, or mushrooms for extra flavor and texture.
Scallops can be used instead of shrimp for a seafood variation.
Use vegetable broth for a lighter flavor profile.
Finish with lemon zest for additional brightness.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of broth or water to restore creaminess.
Shrimp should be reheated carefully to prevent overcooking.

Nutrition

Serving Size: 1 serving
Calories: 610 kcal
Sugar: 3 g
Sodium: 980 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 67 g
Fiber: 2 g
Protein: 36 g
Cholesterol: 210 mg