This shrimp risotto recipe makes a crowd-pleasing dinner, pairing the bold flavors of Parmesan and lemon with creamy rice and juicy shrimp.
For the shrimp*:
- 1 pound medium shrimp, deveined (tail on or peeled)
- 1/2 teaspoon smoked paprika (or substitute standard paprika)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 3 tablespoons butter
For the risotto:
- ½ cup minced white onion
- 3 cloves garlic, minced
- 1 quart seafood stock
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 2 cups dry white arborio rice
- 1 cup dry white wine, such as Pinot Grigio or Chardonnay**
- 1 cup shredded Parmesan cheese, plus more for garnish
- Zest of 1/2 lemon
- 1 teaspoon lemon juice
- Freshly ground black pepper
- Prep the vegetables: Prepare the onion and garlic and noted above.
- Heat the broth: Combine the broth with 4 cups water and 1 teaspoon kosher salt in a saucepan and bring it to a low simmer. Reduce heat to low.
- Sauté the shrimp: Pat the shrimp dry. In a medium bowl, mix the shrimp with 1/2 teaspoon kosher salt, smoked paprika, garlic powder, and onion powder. In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs. Remove the shrimp to a bowl.
- Sauté the vegetables: In the same skillet, add the olive oil and set the heat to medium. Add the minced onion and cook for about 2 minutes until tender. Add the garlic and dry rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
- Add the wine: Stir in the wine and cook, stirring occasionally, until the liquid is fully absorbed, about 2 minutes.
- Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring frequently. Continue to adjust the heat to make sure the risotto is at a steady simmer. After 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more. (You’ll have some broth left over: save it for reheating leftovers.)
- Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Add the lemon zest, lemon juice, and black pepper. Taste and add more salt as desired (we add another heaping 1/4 teaspoon kosher salt).
- Serve with shrimp, additional Parmesan cheese, lemon wedges and parsley. Drizzle with the shrimp juices if desired. Storage info: Flavor and texture are best the day of making. You can store leftovers refrigerated for up to 3 days, but the texture will become less creamy when chilled. Reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.
*If you want a smaller serving size with more protein, make half of the risotto and use the same quantity of shrimp.
**If you prefer avoiding wine, you can skip Step 4 and move straight to adding the broth.
- Category: Main dish
- Method: Stovetop
- Cuisine: Italian inspired
- Diet: Gluten Free
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