Shrimp Risotto recipe

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Ingredients

2 pounds large shrimp in their shells
6 cups chicken stock
4 tablespoons olive oil, divided
3 cloves garlic, minced
4 tablespoons butter, divided
2 (12 ounce) packages Arborio rice
2 large shallots, diced
½ cup dry white wine
1 tablespoon chopped fresh rosemary
6 saffron threads, crumbled
2 cups grated Parmesan cheese
1 teaspoon lemon zest
1 teaspoon red pepper flakes

Nutrition Info

494.4 calories
carbohydrate: 57.9 g
cholesterol: 165 mg
fat: 15.8 g
fiber: 1 g
protein: 26.3 g
saturatedFat: 6.8 g
servingSize: -
sodium: 850 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells. Cover and simmer for 30 minutes.

  2. Chop shrimp into bite-sized morsels. Toss with olive oil and garlic, cover and refrigerate.

  3. Strain stock and discard shells. Keep warm on low heat.

  4. Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots, cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.

  5. Ladle 1/2 cup of warm stock into the rice mixture, stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock, stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to the remaining 1 cup stock, stir for 1 minute and pour mixture into the rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.

  6. Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into the risotto. Stir until creamy. Serve immediately in warmed bowls.

Recipe Yield

10 servings

Recipe Note

A wonderfully rich and creamy shrimp risotto that is worth the attention to detail. Garnish with a rosemary sprig or parsley.

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