Whether cooking for a dinner party or just for you, prepare to indulge with this luxuriously creamy Shrimp Risotto.
Across the globe, in Northern Italy sits the beautiful region of Lombardy. Home to the fashion and finance hub of Milan, as well as the dramatic landscape of Lake Como, Lombardy is believed to also be the home of risotto. With the oldest known recipe dating back to 1809, people have enjoyed the complex and vibrant flavors of risotto for over two centuries. Simply put, risotto effortlessly blends elegance with comfort, and it is one of my favorites to make year-round.
Shrimp risotto is truly a culinary feat. Tender shrimp on a buttery base of rice, with hints of garlic and shallots, and a hearty shake of parmesan. Does that not just sound fantastic? And that’s not even all of the ingredients. Chicken broth, dry white wine, and parsley also elevate the depth of flavor in this dish. If you’re looking for a meal that will enamor your dinner guests, look no further than serving shrimp risotto. It screams gourmet and luxury, yet it is an easy-to-make comfort food.
Is Shrimp Risotto Healthy?
This recipe for shrimp risotto can be considered healthy for several reasons. For one, there are high levels of omega-3 fatty acids thanks to shrimp. Additionally, shrimp risotto is a fantastic source of protein, with a whopping 30g per serving.
However, like many meals, shrimp risotto should be enjoyed in moderation due to its high amount of carbohydrates, saturated fat, cholesterol, and sodium. One way to adjust the healthiness of shrimp risotto is by using cauliflower rice as a substitute, which would greatly reduce the carb count. You can also opt for a low-sodium chicken broth and/or use less parmesan cheese.
How to make chicken broth from scratch
While store bought chicken broth is relatively inexpensive, convenient to use, and perfectly good for cooking, I recommend making your own broth for your shrimp risotto. Making your own chicken broth is a simple process that I often do, as it’s easy, rich in flavor, and typically free as I’m only using scraps or spices I already have on hand. To make homemade chicken broth, you will want to first begin collecting ingredients. Common ingredients I collect throughout the week for chicken broth are chicken fat cuttings, a rotisserie chicken carcass, drying up parsley, and the tops and skins of onions, carrots, and garlic. I usually keep these in the freezer until I have enough.
Once I have a medium to large Tupperware full, I’ll put all ingredients in a large soup pot, cover the ingredients with water, and throw in additional spices like one bay leaf and whole peppercorns. Now, bring this mixture to a simmer and let it roll. I tend to make broth on Sundays, so I’ll let it simmer for about 4 hours before pouring everything into a colander sitting in a large bowl. Please remember to place your colander inside of a bowl! You don’t want to accidentally pour all of your hard work down your kitchen sink. Once cooled, store the broth in an airtight container in your fridge (to make shrimp risotto soon) or in your freezer for longer storage. As for the cooked ingredients, you can discard them.
INGREDIENTS
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 pound shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 shallots, finely chopped
- Salt to taste
- Black pepper to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
INSTRUCTIONS
Prepare
Simmer broth; sauté shallots and rice; deglaze with wine.
Cook
Gradually add broth to rice; cook shrimp separately.
Serve
Combine shrimp with risotto, season, and garnish.
Devour!
FAQs & Tips
To store leftover shrimp risotto, I recommend separating the shrimp and rice to maintain the best texture when reheating. After cooking and allowing your shrimp risotto to cool slightly, place in an airtight container to store in your fridge for 2-3 days.
Finely dice your garlic, shallots, and parsley to create a balanced yet flavorful rice base. Larger pieces of these aromatics won’t distribute their flavor evenly, meaning you might miss out on that burst of flavor.
I highly recommend purchasing a nice block of parmesan cheese from the cheese section in your local grocery’s deli instead of a shelf-stable option. It is more work as you will need to grate this type of parmesan, and it is also more expensive, but if you can swing it, the payout will be immensely satisfying. With your first bite of shrimp risotto, you will immediately notice the high quality parmesan and deepened flavor profile.
Serving Suggestions
Shrimp risotto is a whole and hearty meal on its own and, therefore, can be enjoyed as such. But if you would like a bit of diversity on your dinner table, I have a few recommendations. A nice crusty slice of garlic bread would be great for dipping in your fantastic shrimp risotto. You could also combine a refreshing salad, such as a caprese salad or a Greek cucumber salad. Additionally, you can never go wrong with roasted vegetables like Brussels sprouts or green beans. And in a true Italian fashion, finish your meal with a delicious serving of panna cotta.
Shrimp Risotto
Ingredients
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 pound shrimp peeled and deveined
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 2 shallots finely chopped
- Salt to taste
- Black pepper to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
Instructions
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Heat chicken broth in a saucepan until it simmers, then reduce heat to keep warm.
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In a large skillet, heat olive oil over medium heat. Add shallots and sauté until translucent. Add Arborio rice and cook until the rice is lightly toasted.
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Pour in the white wine and stir until the wine has evaporated.
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Add a ladle of warm broth to the rice mixture, stirring continuously until the broth is absorbed. Repeat this process until the rice is creamy and al dente, about 20 minutes.
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In another pan, melt butter over medium heat. Add garlic and sauté until fragrant. Add shrimp and cook until they are pink and opaque.
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Stir the cooked shrimp into the risotto. Season with salt and pepper. Serve garnished with grated Parmesan cheese and chopped parsley.
Nutrition
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