Shrimp Risotto

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

Shrimp Risotto 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

• 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

How to Make Shrimp Risotto

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.

Shrimp Risotto Nutritions

• Calories: 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:

Shrimp Risotto Reviews

• Wow, great recipe This was a big hit with the family and I will definitely make it again. I cheated and used some packaged shrimp scampi that I cooked and mixed in with the risotto - It was great

• So delicious we have made it several times already We follow the recipe exactly. If you want to reduce the salt in the recipe, go with low-sodium chicken broth and then add salt to taste. Otherwise it is great as is I plan to make this for company - its such a special dish.