Go Back

Creamy Shrimp Risotto

A quick and easy, yet impressive, creamy shrimp risotto recipe perfect for weeknight dinners. This dish feels special but comes together in about 30-40 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 servings

Equipment

  • Saucepan For warming chicken broth
  • Large, deep skillet or Dutch oven For cooking the risotto
  • separate skillet For cooking the shrimp

Ingredients
  

Main ingredients

  • 4 cups chicken broth Low-sodium recommended
  • 2 Tablespoons olive oil
  • 2 shallots finely chopped
  • 1 cup Arborio rice
  • 1 cup dry white wine or dry vermouth
  • 1 pound shrimp uncooked, peeled & deveined
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon Worcestershire sauce
  • 3 cloves garlic minced
  • 1 Tablespoon lemon juice
  • 1 teaspoon lemon zest
  • salt and pepper to taste
  • 3 green onions thinly sliced, for garnish

Instructions
 

  • Heat chicken broth in a saucepan over medium heat and keep warm.
    4 cups chicken broth
  • In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add shallots and cook until soft and translucent, about 3-4 minutes.
    4 cups chicken broth
  • Add Arborio rice to the skillet and stir for about a minute until the edges look see-through.
    4 cups chicken broth
  • Pour in white wine and stir until completely absorbed by the rice.
    4 cups chicken broth
  • Add one ladleful of warm chicken broth to the rice and stir until absorbed. Repeat, adding broth one ladleful at a time and stirring, until the rice is tender but al dente and creamy. This typically takes 18-20 minutes.
    4 cups chicken broth
  • While the risotto cooks, melt butter in a separate skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
    4 cups chicken broth
  • Add shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through.
    4 cups chicken broth
  • Add Worcestershire sauce, lemon juice, and lemon zest to the shrimp. Stir to coat and season with salt and pepper.
    4 cups chicken broth
  • Once risotto is creamy, stir in the shrimp mixture.
    4 cups chicken broth
  • Taste and season risotto with salt and pepper as needed.
    4 cups chicken broth
  • Serve immediately, garnished with sliced green onions.
    4 cups chicken broth

Notes

Risotto is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days and reheated gently with a splash of broth or water.