Shrimp Risotto – Creamy, Comforting, and Restaurant-Worthy

This recipe slowly simmers arborio rice while you stir in warm broth, building a naturally creamy texture without needing heavy cream. Juicy shrimp are folded in at the end so they stay tender and perfectly cooked, turning a simple pot of rice into a restaurant-style meal.

Perfect for date nights, family dinners, or any evening when you want something special without going out, this shrimp risotto is impressive, satisfying, and surprisingly straightforward once you get into the rhythm of stirring.

Why You’ll Love This Recipe

Ultra Creamy Texture – Arborio rice and gradual broth additions create a naturally rich, velvety risotto.
Tender, Juicy Shrimp—Shrimp are cooked just until done, staying plump and delicate.
Restaurant Feel at Home—White wine, Parmesan, and herbs give it a polished, “fancy” flavor.
Cozy Yet Fresh—Butter and cheese for comfort; lemon and parsley for brightness.

Ingredients

For the Shrimp:

• 1 lb (450 g) shrimp, peeled and deveined (medium or large; tail-on or off)
• 1 tbsp olive oil
• 1 clove garlic, minced
• ¼ tsp paprika (optional)
• Salt and black pepper, to taste

For the Risotto:

• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 1 small onion or 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1½ cups arborio rice (or other risotto rice, like Carnaroli)
• ½ cup dry white wine (optional; substitute broth if preferred)
• 4–5 cups low-sodium chicken or vegetable broth, kept warm in a saucepan
• ½ cup freshly grated Parmesan cheese (more to taste)
• 1–2 tbsp fresh lemon juice
• Salt and black pepper, to taste

Optional Garnish:

• 2 tbsp chopped fresh parsley
• Extra Parmesan
• Lemon wedges

Instructions

Season and Cook the Shrimp
Pat the shrimp dry with paper towels.
In a bowl, toss shrimp with olive oil, minced garlic, paprika (if using), salt, and pepper.
Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1–2 minutes per side, just until pink and opaque.
Transfer shrimp to a plate and set aside. (They’ll finish warming in the risotto later.)

Start the Risotto Base
In a large, wide saucepan or deep skillet, heat olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion or shallots and cook for 3–4 minutes until softened and translucent.
Stir in minced garlic and cook for about 30 seconds, just until fragrant.

Toast the Rice
Add the arborio rice to the pan and stir to coat in the butter and oil.
Cook for 1–2 minutes, stirring frequently, until the edges of the rice look slightly translucent—you’re lightly toasting it, not browning.

Deglaze with Wine (Optional)
Pour in the white wine and stir constantly until most of the liquid has been absorbed.
If not using wine, skip straight to adding warm broth.

Add Broth Gradually
Reduce heat to medium-low.
Add a ladleful (about ½ cup) of warm broth to the rice. Stir gently and frequently until most of the liquid is absorbed.
Repeat this process—adding a ladle of broth, stirring, and letting it absorb—until the rice is creamy and just al dente, about 18–22 minutes. You may not need all the broth, or you may use most of it, depending on your rice and heat level.

Finish the risotto.
When the rice is tender with a slight bite and the consistency is creamy and loose (not dry or stiff), turn the heat to low.
Stir in the remaining 1 tablespoon butter, grated Parmesan, and lemon juice.
Taste and adjust with salt, pepper, and more lemon or Parmesan as needed.

Add the shrimp.
Gently fold the cooked shrimp, along with any juices from the plate, into the risotto.
Let everything warm together over low heat for 1–2 minutes—don’t overcook the shrimp.

Serve
Spoon the shrimp risotto into warm bowls.
Garnish with chopped parsley, extra Parmesan, and lemon wedges if desired.
Serve immediately while creamy and hot.