Dive into Creamy Shrimp Risotto: A Restaurant-Quality Meal at Home!
Calling all seafood lovers! This Shrimp Risotto recipe is about to become your new weeknight favorite. Succulent shrimp mingle with perfectly cooked Risotto rice in a luxuriously creamy sauce, bursting with fragrant garlic, tangy tomatoes, and a hint of white wine.
But don’t be intimidated by the name – this risotto is surprisingly easy to make! With our step-by-step instructions, you’ll be a risotto pro in no time. We use readily available ingredients and simple techniques to create a restaurant-worthy dish you can prepare right in your own kitchen.
So ditch the takeout menus and impress your family and friends with this impressive yet approachable Shrimp Risotto.
Ingredients:
- 14 ounces (400 grams) shrimp, peeled, tail-off and deveined.
- Salt and pepper to taste
- 8 cups (2 liters) fish or shrimp broth, heated
- 4 ounces (110 grams) unsalted butter, divided
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 1/4 scotch bonnet pepper, minced (optional)
- 5.3 ounces (150 grams) diced tomatoes, seeded
- 7 ounces (200 grams) risotto rice
- 2.4 ounces (60 ml) dry white wine
- 2.5 ounces (70 grams) Parmesan cheese, grated
- Chopped parsley
Instructions:
- Season the shrimp with salt and pepper. Set aside to marinate for 10 minutes.
- Heat the broth in a large saucepan over medium heat. Keep it warm.
- Melt 2 tablespoons (30 grams) of butter in a large skillet over medium heat. Add the shrimp and cook until pink on both sides, about 2-3 minutes per side. Remove from the skillet and set aside.
- In the same skillet, melt the remaining 3 tablespoons (80 grams) of butter. Add the onion and garlic and cook until softened, about 2 minutes.
- Stir in the scotch bonnet pepper (if using) and tomatoes. Cook for 1 minute.
- Add the rice and stir to coat in the butter and tomato mixture.
- Add the wine and cook until it is almost absorbed, about 1 minute.
- Add 1 cup (240 ml) of the hot broth to the rice and stir constantly. When the broth is almost absorbed, add another cup of broth. Continue adding broth, 1 cup at a time, stirring constantly, until the rice is cooked through and has a creamy consistency, about 18-20 minutes total.
- Stir in the cooked shrimp (except for a few for garnish) and Parmesan cheese. Season with salt and pepper to taste.
- Remove the risotto from the heat and let it rest for 2-3 minutes.
- Stir in the parsley and serve immediately, garnished with the reserved shrimp.
Enjoy!
Tips:
- For a richer flavor, use homemade shrimp or fish broth.
- If you don’t have scotch bonnet peppers, you can substitute another type of hot pepper, such as cayenne pepper or red pepper flakes.
- To make the risotto ahead of time, cook it according to the instructions but do not add the Parmesan cheese or parsley. Let it cool completely, then cover and refrigerate for up to 24 hours. When you’re ready to serve, reheat the risotto over low heat until warmed through, then stir in the Parmesan cheese and parsley.
