Shrimp Risotto
This Shrimp Risotto recipe is unbelievably creamy, garlicky, warm, and comforting, loaded with succulent, pan-seared shrimp, caramelized shallots, sun-dried tomatoes and fresh herbs. It’s restaurant quality for special occasions (hello Valentine’s Day) but easy enough for every day thanks to the 100% foolproof oven method that will blow your mind! This recipe is also extremely versatile – add any veggies you like, more or less butter, cream, cheese etc. This Shrimp Risotto also reheats beautifully (unlike traditional rice), so it’s the meal that keeps on giving! Serve it up with pear salad or Caesar salad and garlic bread for a craveworthy feast.
Servings 6 servings
Ingredients
SHRIMP
- 1 pound large shrimp (26-30 ct.), peeled and deveined
- 2 tablespoons oil from sun-dried tomatoes jar, divided
- 1 tablespoon lemon juice
- 1/2 tsp EACH garlic powder, onion powder, salt
- 1/4 tsp EACH pepper, paprika
- 2 tablespoons olive oil, divided
RISOTTO
- 2 tablespoons unsalted butter
- 1 1/2 cups Arborio rice, don't rinse (DON’T USE DIFFERENT RICE)
- 1 shallot, chopped
- 1/2 cup sun-dried tomatoes, drained, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 4 1/2 cups low sodium chicken broth, warmed
- 1/2 tablespoon dried parsley
- 3/4 teaspoon salt
- 1/2 tsp EACH dried oregano, pepper
ADD LAST
- 1/2 cup low sodium chicken broth
- 3 tablespoons butter, cubed
- 1/2 cup freshly shredded Parmesan cheese, or more to taste
- 1 tablespoon lemon juice
- 1/4-1/2 cup heavy cream (may sub evaporated milk)
- 1/4 cup fresh basil, minced (may sub 1/2 tablespoon dried)
Instructions
SHRIMP
- Preheat oven to 400 degrees F.
- In a large bowl, whisk together 1 tablespoon oil from the sun-dried tomato jar, 1 tablespoon lemon juice and all of the shrimp seasonings. Add the shrimp and turn to coat.
- Heat 1 tablespoon olive oil and 1 tablespoon sun-dried tomato oil in a large Dutch oven over medium-high heat.
- Working in two batches, add the shrimp in a single layer and cook just until opaque, about 2 minutes per side; transfer to a plate using a slotted spoon. Repeat. You can remove the tails once cool enough to handle if desired.
RISOTTO
- Add a drizzle of oil to the shrimp drippings if they look dry. Melt 2 tablespoons butter over medium heat. Add shallots and sauté 2 minutes. Add the rice and sun-dried tomatoes and sauté until the shallots are tender and the edges of the rice begin to look translucent/toasted, about 3-4 minutes. Add garlic and red pepper flakes and sauté an additional 30 seconds.
- Add 4 ½ cups warm chicken broth, dried parsley, oregano, salt and pepper. Increase heat to high and bring to a simmer. When it starts to simmer around the edges, cover, and transfer to the oven.
- Bake for 15-18 minutes or until the rice is on the softer side of al dente (taste at 15 minutes, and bake longer as needed).
COMBINE
- Remove the pan from the oven and stir in ½ cup chicken broth, 3 tablespoons cubed butter, Parmesan cheese and lemon juice. Stir vigorously until the the butter and cheese are melted (this releases the starch and makes it creamier).
- Stir in desired amount of heavy cream and the fresh basil. Stir in additional heavy cream or chicken broth if desired for an even creamier/saucier risotto.
- Top with shrimp or stir the shrimp directly into the risotto. Season with additional salt and pepper to taste (I add both).
Video
Notes
- Arborio rice: This is a MUST for risotto, otherwise, your dish will be mushy instead of creamy. Almost every grocery store carries Arborio rice; otherwise, you can purchase it on Amazon. I use Rice Select which is sold in bulk on Amazon.
- Correct pot: You'll notice I used a shallow braiser in the photos/video, but I suggest a larger Dutch oven so you have plenty of room to vigorously stir the risotto at the end without it spilling over.
- Adjust consistency: The rice in Shrimp Risotto should be on the softer side of al dente – slightly firm but not crunchy. The risotto should be saucy but not soupy – more like porridge. If your risotto is too crunchy but the broth is gone, simply add more broth and cook until the risotto is al dente. If your risotto is too thick, stir in additional chicken broth or heavy cream until it reaches the desired consistency and texture.
- Recipe variations: See the post of ideas!
- Storage: Store leftover in an airtight container in the refrigerator for three to four days.