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This shrimp risotto is super creamy and easy to make. Arborio rice cooked with chicken stock until tender then topped with parmesan cheese and shrimp.

Serve with cheesy garlic bread and vegetables on the side for a complete dinner meal.

The key to perfect risotto is continuously stirring it as it cooks. All you need is patience and fresh ingredients to make a delicious risotto. You can serve risotto as a side dish or main course. If serving it as a main course, make sure to include some type of protein such as shrimp, lobster, or scallops. For variations try truffle mushroom risotto or parmesan risotto.

Ingredient Notes

• Arborio Rice – A short-grain rice that’s high in starch, resulting in creamier and chewy rice. Don’t use any other rice for this recipe, please stick to arborio rice.
• Shrimp – Any size shrimp will work, just make sure you use raw peeled and deveined shrimp.
• Old Bay Seasoning – A blend of herbs and spices mostly used on seafood. Not a fan of old bay seasoning? Season the shrimp with Cajun seasoning or the spices of your choice.
• Wine – I recommend using pinot grigio or chardonnay. Avoid fruity white wine. If you don’t consume alcohol, simply omit the wine and use an additional 1/2 cup of chicken stock.
• Chicken Stock – You can also use vegetable or shrimp stock.
• Butter – Salted or unsalted butter works.
• Shallots – I prefer using shallots for risotto but scallions or yellow onions work too.
• Lemon – Only use the zest for a potent fresh lemon flavor, although it’s completely optional.

Step-By-Step Instructions

1. Add the chicken stock to a saucepan and bring to a simmer.
2. Add olive oil, shallots, and garlic to a large skillet and cook for about 30 seconds.
3. Stir in the arborio rice and cook for 1 minute.
4. Stir in the wine and cook until it completely evaporates. Add the warmed chicken stock 1/2 cup at a time stirring until it evaporates. This will take about 25-30 minutes.
5. Once the risotto is tender remove it from the heat, and stir in the butter, parmesan cheese, and lemon zest. Season generously with salt and pepper. Cover.
6. In a separate skillet, cook the shrimp in a skillet with oil over medium-high heat for 1-2 minutes. Season with old bay seasoning.
7. Top the risotto with the cooked shrimp and parsley and enjoy!

Top Tips

• Feel free to drizzle the shrimp risotto with truffle oil! It adds so much flavor and makes it even more delicious.
• If you like risotto extra creamy with a loose consistency, add more chicken stock. If you like it on the drier side, add less chicken stock.
• Incorporate veggies such as green peas or mushrooms, if desired.
• Make sure the chicken stock is warm before adding it to the arborio rice.
• Don’t rinse the arborio rice.
• I topped the risotto with the cooked shrimp but feel free to chop the shrimp into bite-sized pieces and fold it into the risotto.

Leftovers

Although I highly recommend enjoying risotto immediately after cooking, while it’s still hot and creamy, feel free to refrigerate leftovers for up to 2 days.

More Recipes You Might Enjoy

• Yellow Rice with Corn
• Spanish Rice
• Garlic Buttery Rice
• Yellow Rice

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