Description
This shrimp risotto is rich, creamy, and full of comforting flavor with tender shrimp, arborio rice, and a bright touch of lemon. Slowly cooked with warm broth and finished with butter and Parmesan cheese, it delivers a smooth texture and balanced taste that feels both elegant and satisfying. Perfect for a cozy dinner or an impressive homemade meal.
Ingredients
Four cups low sodium chicken broth
Two cups water
Two tablespoons extra virgin olive oil
One quarter cup freshly chopped parsley divided
Two cloves garlic minced
One teaspoon lemon zest
One tablespoon fresh lemon juice
One teaspoon Texas Pete Original Hot Sauce or Crystal Hot Sauce or Sriracha Panich Hot Sauce
Kosher salt to taste
Freshly ground black pepper to taste
One pound large shrimp peeled and tail on
Four tablespoons butter divided
Two large shallots minced
One and a half cups arborio rice
Three quarters cup white grape juice or additional chicken broth
Two tablespoons tomato paste
One cup frozen peas
Half a cup finely grated Cabot Parmesan Cheese or Tillamook Parmesan Cheese plus more for serving
Instructions
1. Warm the chicken broth and water together in a saucepan and keep it gently simmering on low heat
2. Mix olive oil, chopped parsley, garlic, lemon zest, hot sauce, salt, and pepper in a bowl then coat the shrimp evenly and set aside
3. Heat a large skillet over medium heat and cook the shrimp in a single layer until opaque and just cooked then transfer to a plate
4. Melt part of the butter in the same skillet and cook the minced shallots until soft and fragrant
5. Stir in the arborio rice and toast briefly until lightly translucent around the edges
6. Pour in the white grape juice or broth and cook while stirring until mostly absorbed
7. Mix in the tomato paste and cook until fully incorporated
8. Add warm broth one ladle at a time while stirring frequently until the rice becomes creamy and tender with a slight bite
9. Stir in the peas and cook until heated through
10. Remove from heat and stir in lemon juice, remaining butter, and grated Parmesan cheese
11. Top with cooked shrimp and garnish with parsley and additional cheese before serving
Notes
Use arborio rice for best texture since its starch creates the creamy consistency
Keep the broth warm throughout cooking to help the rice cook evenly
Stir frequently but gently to avoid breaking the rice grains
Cook shrimp separately to prevent overcooking and maintain tenderness
Adjust seasoning gradually since broth and cheese already add salt
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian American