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Creamy Risotto with Shrimp

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Bowl of creamy shrimp risotto on alfresco dining table next to bottle of win and white plates
This creamy risotto with shrimp makes a simple yet satisfying summer meal. Serve it with a simple green salad and a crisp white wine.

I absolutely love making risotto and this creamy risotto with shrimp is one of my very favorites. I buy the jumbo whole shrimp or prawns with their heads and shells and use them to create a rich shrimp stock. The process requires a bit of time but I find it to be enjoyable. Plus, you really can’t beat the flavor you get with homemade stock. Pair you risotto with a simple green salad and a crisp white wine for a simple yet satisfying summer meal. Shellfish not your thing? Try this simple Risotto with Herbs and Roasted Cherry Tomatoes instead. Avoiding carbs? Try my Tomato Cauliflower Rice.

Notes on Creamy Risotto with Shrimp

You need to use a good quality stock if you want your risotto to have a rich flavor. Lately I’ve been making a lot of shrimp stock. It’s really simple and quick. Just peel your shrimp and toss the shells in a pot with water and a handful of fragrant ingredients to simmer. In 25 minutes, you will have a richly flavored stock that will elevate your soups and stews to the next level. I almost never buy peeled shrimp anymore because I hate to miss the opportunity to use the shells. I prefer to buy the whole shrimp with their heads on for extra stock material but just shells works too. Don’t have time to use your shrimp shells? Toss them in the freezer and make the stock later.

If you’ve never made risotto, do not fear. Despite conventional wisdom, it’s actually quite easy. The only real trick is patience – you must be willing to spend 20 minutes standing over the stove stirring your rice mixture as you slowly add stock. If you are new to the process you might want to read my more detailed notes on making risotto.

Suggested Pairings

I pair this risottos with a simple green salad. For the wine, a dry white wine will work fine along with any type of white sparkling wine (e.g., prosecco, champagne, cava, etc.). Picpoul De Pinet ($8.99 at Total Wine) has become my “house” white/cooking wine this summer. It’s light, crisp and a great price.

whole shrimp with heads sitting in a colander
I use whole, head on, shell on shrimp so I can make stock from the shells.
You can make a flavor rich shrimp stock in under 30 minutes.
Shrimp risotto in bowl on alfresco table
Enjoy your shrimp risotto alfresco for a perfect summer evening dinner!
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Creamy Risotto with Shrimp

  • Author: Sarah John
  • Cook Time: 60
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Seafood
  • Cuisine: Italian
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Description

This creamy risotto with shrimp makes a simple satisfying summer meal. Serve it with a simple green salad.

Ingredients

Scale

Shrimp Stock

  • 1 lb large shrimp or prawns, heads and shells on*
  • 4 cups water
  • 1 onion, quartered
  • 2 celery stocks, chopped into 2 inch pieces
  • 1 large carrot, chopped into 2 inch pieces
  • 3 garlic cloves, peeled and smashed
  • ¼ cup white wine
  • 4–6 parsley sprigs
  • 2 thyme sprigs
  • 1 tsp salt
  • 6 whole peppercorns

Risotto

  • ½ onion, minced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 cup carnaroli or arborio rice (carnaroli is best if you can find it)
  • 3 cups shrimp stock
  • ½ white wine, divided
  • 3 tbsp parmesan
  • fresh parsley for serving
  • salt and pepper to taste

Instructions

Make the Stock:

  • Remove heads and shells from the shrimp reserving them as you go. Place the heads and shells in your stock pot. Devain the shrimp and transfer them to a bowl or colander. Chill them in the fridge until needed.
  • Add all stock ingredients to the stock pot with the shrimp shells. Bring to a simmer over medium, stirring occasionally. Simmer the stock for 25 to 30 minutes – it should reduce to about 3 cups. Once it is ready, pour through mesh strainer into a bowl. Discard the shrimp shells and veggies. Give the stock pot a quick rinse and then return it to the stove. Return the strained shrimp stock to the pot and keep warm over low heat.

Cook the Shrimp

  • Pat the shrimp dry and season with salt and pepper. Heat 2 tbsp olive oil in sautee pan. Add shrimp and cook 2 to 3 minutes each side. Transfer to plate when cooked through. Be careful not to overcook.

Make the Risotto

  • Melt 1 tablespoon butter and 1 tbsp olive oil in large heavy saucepan over medium heat. Add onion and cook, stirring often until softened and translucent (approx. 3 minutes).
  • Add rice and cook, stirring often (approx. 3 minutes). Every grain should be coated in butter.
  • Add ¼ cup of the wine and stir until absorbed.
  • Add ½ cup of the hot stock and stir until absorbed.
  • Continue adding stock ¼ cup at a time, stirring frequently and making sure the stock is fully absorbed before you add additional stock. Continue this process until rice mixture appears creamy and thickened but rice is still al dente (approx 15 to 20 minutes). 
  • Remove pan from heat and stir in remaining butter, parmesan, and remaining ¼ cup wine. Add salt and pepper to taste. 
  • Let risotto rest for 2 minutes and then garnish with fresh herbs and shrimp

Notes

I buy the shrimp with their head and shells on and use them to make the shrimp stock. I highly recommend this approach for the best flavor. However, if you are pinched for time, you can buy peeled shrimp and stock (try fish stock or clam juice for a seafood flavor – chicken will work too). 

Keywords: shrimp, risotto

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