Easy Garlic Shrimp Risotto
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
392 kcal
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Course
Main Course
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Cuisine
Italian
Easy Garlic Shrimp Risotto
Description
This risotto recipe begins by sautéing seasoned shrimp in olive oil until just cooked and opaque, imparting smoky and herbaceous notes from paprika and Italian seasoning. After removing the shrimp, diced onion and minced garlic are lightly sautéed in the same pan, building a savory base.
Arborio rice is then toasted briefly in the onion and garlic before hot fish broth is added incrementally, allowing the rice to absorb liquid gradually and develop the classic creamy risotto consistency. Stirring frequently ensures even cooking and prevents sticking.
Once the rice is plump and creamy, Parmesan cheese and chopped parsley are stirred in to add richness and freshness. The cooked shrimp are returned to the pan, melding with the rice for a balanced seafood risotto that is flavorful but not overpowering.
The recipe notes mention that chicken or vegetable stock can substitute fish broth for a different flavor profile, and that various vegetables or proteins can be incorporated to customize the dish further. Fresh herbs like basil or chives also complement this risotto well.
Ingredients
- 1 1/2 tablespoons olive oil divided
- 1 pound Shrimp medium, raw
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Italian seasoning
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 1 yellow onion diced
- 3-4 garlic minced, cloves
- 1 cup arborio rice
- 4-5 cups fish broth hot, low sodium
- 1/2 cup Parmesan Cheese grated
- 1/4 cup parsley chopped
Instructions
- Heat 1 tablespoon of the 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the 1 pound medium raw shrimp in a single layer and sprinkle with the seasonings (1/2 teaspoon smoked paprika, 1/2 teaspoon Italian seasoning, and Kosher salt and ground black pepper). Cook undisturbed for 2 minutes, then flip and continue to cook until pink and fully opaque, around 1-2 minutes more. Set aside on a plate.
- Heat the remaining oil in the same skillet. Saute the 1 yellow onion (diced) and 3-4 garlic cloves (minced) for 3-4 minutes over medium heat.
- Add the 1 cup arborio rice and cook, stirring constantly, for 1 minute.
- Pour over two cupfuls of the 4-5 cups low-sodium fish broth. Cook over medium heat, stirring frequently, until most of the liquid has been absorbed.
- Once the liquid is reduced, repeat the cooking process, by adding a cup of broth at a time.
- Once all the broth has been used, the rice should be plump and creamy. Remove from heat and stir in the 1/2 cup grated Parmesan cheese and 1/4 cup chopped parsley.
- Serve the risotto topped with cooked shrimp.
Notes
- Chicken or vegetable stock may be used instead of fish broth for a variation in flavor.
- Arborio rice can be substituted with Carnaroli or sushi rice, but texture will differ.
- Chicken breast can replace shrimp if preferred.
- Adding vegetables such as peas, spinach, broccoli, asparagus, carrots, mushrooms, or tomatoes is an option.
- Fresh herbs like basil or chives enhance the finished risotto.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 49g | 16% |
| Protein | 24g | 48% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 2364mg | 99% |
| Potassium | 282mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 971IU | 19% |
| Vitamin C | 5mg | 6% |
| Calcium | 235mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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