Servings
Font
Back
0 from 48 votes

Shrimp Risotto

I use homemade shrimp stock here, but other stocks and even chicken stock will do in a pinch. Similarly, while I prefer shrimp I've caught myself, any decent shrimp will do; I recommend Gulf or boreal shrimp.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 6 people
Calories: 424 kcal
Course: Side Dish , Main Course , Appetizer
Cuisine: Italian

Ingredients

  • 2 tablespoons butter
  • 1 shallot, minced
  • 2 cups risotto rice (Arborio, vialone nano, carnaroli, bomba)
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • A large pinch of saffron, crumbled
  • 6 cups shrimp stock (see above)
  • 1/2 pound peeled shrimp, in small pieces
  • 1 cup peas
  • 1/4 cup minced parsley
  • 2 tablespoons butter
  • Black pepper to taste

Instructions

    Cup of Yum
  1. Warm the shrimp stock in a small pot.
  2. Heat the first 2 tablespoons of butter in a medium pot over medium-high heat. Add the shallot and rice and saute, stirring often, until both are translucent, about 4 to 6 minutes. Add the garlic and cook another minute.
  3. Pour in the white wine and stir it in. Risotto hinges on nearly constant stirring, so you will need to be at the stove for a bit. Turn on some of your favorite music. When the wine has been absorbed, add 2 ladles worth of the shrimp stock. Stir it in and add the saffron.
  4. Stirring frequently, if not constantly, let the rice absorb the stock. The stirring sloughs off the starches from the rice and makes a creamier risotto. When that stock is nearly gone, but before the rice begins to stick to the pot, add another ladle and continue. Keep doing this until the rice is al dente -- tender, but not mushy. It'll take a solid 20 to 25 minutes.
  5. Stir in the shrimp, peas and parsley, along with another ladle of stock. Let this cook until the shrimp are cooked through, about 3 to 5 minutes. Turn off the heat and add, little by little, more stock or water to make the risotto loose, like a porridge. Stir in the butter, then some black pepper. Serve at once.

Notes

  • NOTE: You must use one of the four varieties of rice I mention in the ingredients or the risotto will not work. Arborio is by far the most common, but if you can find it, Vialone Nano is my favorite for seafood. 

Nutrition Information

Calories 424kcal (21%) Carbohydrates 59g (20%) Protein 19g (38%) Fat 10g (15%) Saturated Fat 5g (25%) Cholesterol 115mg (38%) Sodium 1141mg (48%) Potassium 392mg (11%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 638IU (13%) Vitamin C 15mg (17%) Calcium 143mg (14%) Iron 5mg (28%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 424

% Daily Value*

Calories 424kcal 21%
Carbohydrates 59g 20%
Protein 19g 38%
Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 115mg 38%
Sodium 1141mg 48%
Potassium 392mg 8%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 638IU 13%
Vitamin C 15mg 17%
Calcium 143mg 14%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.