5 Shrimp Risotto Recipes for Food Lovers

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Tender rice and seafood – a classic of Italian cuisine. Shrimp risotto is suitable for both a casual dinner and a more special occasion when you want to cook something interesting. We share the best recipes on how to achieve a creamy texture and rich flavor without unnecessary complications!

1. Classic Shrimp Risotto

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Despite the many steps, it's not that difficult to prepare.

Ingredients

Don't discard the liquid from the shrimp shells – it gives the risotto a rich flavor.

• 500 g tiger prawns;
• 200 g Arborio or Carnaroli rice;
• 1 small onion;
• 2-3 cloves garlic;
• 150 ml dry white wine;
• 50 g Parmesan cheese;
• 50 g butter;
• 1/2 bunch parsley;
• 2 tablespoons olive oil;
• 1 liter water;
• salt and ground black pepper to taste.

Step-by-step recipe

1. Peel the shrimp, cover their shells with water, bring to a boil, and simmer for 2 minutes. Strain the broth – it will be needed later.
2. Heat olive oil and half of the butter in a deep saucepan. Sauté finely chopped onion and garlic until soft.
3. Add the rice, season with salt, and fry for another 1-2 minutes, stirring. Pour in the wine and wait until it completely evaporates.
4. Gradually add the shrimp broth in small portions. Stir each time and add a new portion only when the previous one has been fully absorbed by the rice.
5. When the rice is almost cooked, add the peeled shrimp and a little more broth. Continue cooking the risotto, stirring occasionally, until the rice and shrimp are fully cooked.
6. Remove the risotto from the heat, add the remaining cold butter and grated Parmesan. Stir until a smooth, creamy texture is achieved.
7. Season with pepper and sprinkle the finished risotto with chopped parsley before serving.

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2. Risotto with Mushrooms and Shrimp

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Mushrooms make the risotto more aromatic and rich.

Ingredients

It's best to sauté the mushrooms separately to preserve their flavor and texture.

• 500 g shrimp;
• 200 g Arborio rice;
• 250 g champignons;
• 1 small onion;
• 2 cloves garlic;
• 150 ml dry white wine;
• 50 g Parmesan cheese;
• 40 g butter;
• 2 tablespoons olive oil;
• 1 liter fish or vegetable broth;
• salt and ground black pepper.

Step-by-step recipe

1. Sauté the sliced mushrooms until golden brown and set aside.
2. Sauté the minced onion and garlic in olive oil, add the rice, and fry for another 1-2 minutes.
3. Pour in the wine, let it evaporate, and gradually add hot broth, stirring the risotto.
4. 5 minutes before it's done, add the shrimp and sautéed mushrooms. Season with salt and pepper to taste.
5. Remove the risotto from the heat and stir in the butter and grated Parmesan until creamy.

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3. Risotto with Spinach and Shrimp

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Fresh spinach makes the dish brighter and adds pleasant herbaceous notes.

Ingredients

Spinach is added at the very end of cooking to preserve its color and flavor.

• 500 g shrimp;
• 200 g Arborio rice;
• 100-120 g spinach;
• 1 small onion;
• 150 ml dry white wine;
• 50 g Parmesan cheese;
• 40 g butter;
• 2 tablespoons olive oil;
• 1 liter broth;
• salt and ground black pepper.

Step-by-step recipe

1. Sauté the minced onion in olive oil until soft. Add the rice and cook for another 1-2 minutes, stirring.
2. Pour in the white wine and let it completely evaporate. Then gradually add hot broth in small portions.
3. When the rice is almost cooked, add the peeled shrimp and chopped spinach. Continue cooking the risotto for a few more minutes.
4. Remove the dish from the heat, stir in the butter and grated Parmesan into the risotto.

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4. Risotto with Shrimp and Zucchini

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A light summer risotto recipe with seasonal vegetables.

Ingredients

Young zucchini are especially tender and pair well with seafood.

• 500 g shrimp;
• 200 g Arborio rice;
• 1 medium zucchini;
• 1 small onion;
• 2 cloves garlic;
• 150 ml dry white wine;
• 50 g Parmesan cheese;
• 40 g butter;
• 1 liter broth;
• salt and ground black pepper;
• vegetable oil for frying.

Step-by-step recipe

1. Dice the zucchini into small cubes and lightly sauté until soft. Set aside.
2. Sauté the onion and garlic, add the rice, and cook for a few more minutes. Pour in the wine and let it completely evaporate.
3. Gradually add hot broth, stirring the risotto regularly. When the rice is almost cooked, add the peeled shrimp and zucchini.
4. After a few minutes, remove the risotto from the heat, season with salt and pepper, stir in the butter and Parmesan, then serve.

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5. Risotto with Shrimp and Green Peas

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Tender risotto with the pleasant sweetness of young peas, along with plenty of lean protein and fiber.

Ingredients

Both fresh and frozen green peas will work.

• 250 g peeled shrimp;
• 250 g Arborio rice;
• 150 g green peas;
• 1 small onion;
• 150 ml dry white wine;
• 50 g Parmesan cheese;
• 40 g butter;
• 1 liter broth;
• salt and ground black pepper;
• vegetable oil for frying.

Step-by-step recipe

1. Mince and sauté the onion until soft in vegetable oil. Add the rice and cook for another 1-2 minutes.
2. Pour in the wine and let it completely evaporate, stirring. Start gradually adding hot broth, continuing to stir the risotto.
3. A few minutes before it's done – add the green peas and peeled shrimp to the risotto. Season with salt and pepper to taste.
4. Stir in the butter and grated Parmesan and remove the dish from the heat.