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Shrimp risotto-recipe


Shrimp risotto recipe.

Perfect for a cold night, serve this as soon as it is ready

Shrimp risotto
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5 from 2 votes

Shrimp risotto

Perfect for a cold night, serve this as soon as it is ready.
The fish
Shrimp, or scallops
Course Main Course
Cuisine Mediterranean
Keyword fish, seafood, shrimp
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 SERVES
Calories 319kcal


  • cup

    olive oil

  • 500 gr shrimp, peeled and deveined
  • 2 garlic cloves, grated or finely chopped
  • leaves from 1 small bunch of flat-leaf parsley, chopped

  • salt and freshly ground black pepper

  • 4 tbsp

    dry white wine

  • 4 cup

    fish or chicken stock

  • 1

    onion, finely chopped

  • 420 gr

    risotto rice


  • Heat a third of the oil in a saucepan, and add the shrimp, garlic, parsley, and salt and pepper.
  • Cook, stirring, until the shrimp turn pink. Pour in the wine and stir thoroughly. Transfer
    the shrimp to a bowl; set aside. Simmer the liquid in the pan for 2–3 minutes, until
    reduced by three-quarters. Add the stock and 1 1⁄4 cups water, and heat to boiling.
    Keep the mixture simmering.
  • Heat half the remaining oil in a large saucepan. Add the onion and cook for 2–3
    minutes, until soft but not brown. Add the rice, and stir until coated with oil. Add the stock, a
    ladleful at a time, stirring until it is absorbed before adding more. Continue until the rice is
    cooked but still has a bit of bite; it should take about 20 minutes
  • Stir in the shrimp and remaining olive oil, and season. Spoon into warmed bowls, and
    serve immediately



shrimp risotto Nutrition
shrimp risotto nutrition

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