CREAMY SHRIMP RISOTTO RECIPE
Need a one pan meal that has EVERYTHING + is done in 30 min or less? This creamy shrimp risotto recipe is hearty, filling and so delicious. Made with jumbo shrimp, peas and parmesan it's packed with flavor and much easier than you may think. Creamy and delicious comfort food! This is a great stand alone meal, but I also like to serve it with instant pot chicken or smoked turkey.
Provided by Kadee & Desarae
Categories Main Course Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Saute the garlic and onion in olive oil and butter over medium heat.
- Add in shrimp, and cook until just barely opaque and light pink.
- Remove shrimp from pan and set aside.
- Add rice to sauted garlic and onions, stir and cook for 1 minute.
- Reduce heat to a low simmer, and pour in 1 cup broth while stirring. Continue to stir until all of the broth is absorbed.
- Add in remaining broth 1 cup at a time, ensuring each cup is absorbed before adding the next.
- Rice should be 'al dente'. Slowly mix in cheese a little bit at a time, then peas, and finally shrimp. Heat for 1-2 minutes while stirring until all combined.
- Salt as needed, top with fresh-cracked black pepper and parsley.
Nutrition Facts : Calories 526 kcal, Carbohydrate 66 g, Protein 30 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 128 mg, Sodium 1996 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 cup, TransFat 0.1 g, UnsaturatedFat 6 g
SHRIMP RISOTTO
Steps:
- Gather the ingredients for the shrimp.
- Heat the olive oil on high heat in a large skillet. Season the shrimp with the salt and pepper.
- Sear the shrimp to golden brown on both sides. Remove the shrimp from the heat.
- Turn the heat to medium-low. Add 2 tablespoons of the butter to the pan and add the minced garlic. Sauté until fragrant, about 1 minute.
- Add the white wine and lemon juice to deglaze the pan. Allow the sauce to reduce by about a third. This will take about 5 minutes.
- Whisk in the remaining butter and the parsley. Set aside the sauce in a small saucepan.
- Wipe out the shrimp pan and gather your ingredients for the risotto. Heat the chicken stock in another small saucepan.
- Heat the olive oil and 2 tablespoons of the butter in the large skillet. Once the butter has melted, add the shallots and garlic. Sauté on medium-low heat until the shallots are translucent, about 2 minutes.
- Add the Arborio rice and toss to coat in the oil and butter. Sauté until the rice is very lightly browned.
- Add a ladleful of the hot stock and stir until the stock is absorbed. Repeat, adding a ladle or two of stock at a time, until the rice is al dente, and you have used most of (or all of) the stock. This will take about 20 minutes. The rice will be creamy.
- Turn off the heat and top with another ladleful of stock, the remaining 2 tablespoons of butter, and the Parmesan cheese. Stir to combine and cover with a lid. Heat the shrimp sauce until simmering. Toss the shrimp into the sauce to warm them back up.
- Ladle the risotto into warm bowls and top with an equal amount of shrimp and sauce. Top with more Parmesan cheese and chopped parsley. Serve immediately with a glass of white wine .
Nutrition Facts : Calories 604 kcal, Carbohydrate 20 g, Cholesterol 239 mg, Fiber 1 g, Protein 25 g, SaturatedFat 20 g, Sodium 1424 mg, Sugar 4 g, Fat 43 g, ServingSize 1 pan (6 servings), UnsaturatedFat 0 g
SHRIMP RISOTTO
Shrimp is featured in this recipe, but any kind of seafood will work. The saffron adds a very classic and tantalizing element to the dish. The parsley at the end is optional, but it adds freshness and a burst of color. You can let your diners sprinkle some on their own portions, along with extra Parm, as they see fit. Purists may scoff at the notion of including cheese in any dish with seafood; in Italy this has been traditionally frowned upon. You may decide for yourself; I think a little adds a lot of flavor, and most everyone who has inhaled risotto in my house agrees.
Provided by Katie Workman
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium-sized saucepan, bring the broth to a simmer over medium heat. Stir in the saffron, and reduce the heat to medium low.
- Heat the oil and 1 tablespoon of the butter in a heavy medium-sized saucepan over medium heat. Add the onion and garlic and stir until just tender, about 2 minutes. Add the rice, season with salt and pepper, and stir until all of the grains are well coated with the fat and onions, and the rice is turning slightly translucent, about 2 minutes.
- Add the white wine, if using, and stir until it is almost completely absorbed into the rice, 1 to 2 minutes. Add 1 cup of the hot broth and simmer, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Continue adding the broth 1/2 cup at a time, stirring often and simmering until the liquid is almost absorbed before adding more (you can add some water to the pot of broth if it looks like you might run low). After about 16 to 18 minutes, when the rice is still quite al dente but the dish is starting to look creamy, stir in the shrimp and another 1/2 cup of the broth and stir frequently until the shrimp are almost cooked through and the rice is al dente, 3 to 4 minutes. Add another 1/2 cup of liquid if the mixture is too thick (you want it to be quite loose).
- Remove from the heat and stir in the remaining tablespoon of butter and the Parmesan. Taste and adjust the seasoning, and add a bit more broth if necessary to achieve the desired texture. Quickly ladle into a serving bowl, or individual bowls and serve immediately with the parsley and more Parmesan, if using.
CREAMY SHRIMP RISOTTO WITH MASCARPONE
If you can't find head-on shrimp, buy an extra 8 oz. large shell-on shrimp and add to the stock along with the shells from the initial pound.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Risotto Rice Seafood Shellfish Shrimp White Wine Garlic Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat 2 Tbsp. oil in a large saucepan over medium-high. Add shrimp heads and shells and cook, stirring occasionally, until shells and oil are bright red and shells are very fragrant, 5-8 minutes. Use a potato masher to press down very firmly on heads to release their juices. Stir in tomato paste and cook until it starts to brown and stick to bottom of pot, about 1 minute. Add 1/3 cup wine and cook, scraping up brown bits, until almost completely evaporated, about 3 minutes. Add carrot, celery, thyme sprigs, peppercorns, 2 onion halves, all but 4 garlic cloves, and 8 cups water. Toss in a generous pinch of salt and bring to a boil over medium-high. Reduce heat and simmer until stock is reduced by one-quarter and very fragrant, 60-70 minutes.
- While stock is simmering, finely chop remaining onion and garlic cloves.
- Remove stock from heat and strain through a fine-mesh sieve into a medium saucepan; discard solids. (You should have about 6 cups.) Taste and season lightly with salt. Keep warm over low heat.
- Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add chopped onion and garlic and cook, stirring often, until onion is translucent and softened, about 5 minutes (do not let it take on any color). Add rice and cook, stirring often, until grains are almost entirely translucent and starting to stick to bottom of pot, about 3 minutes. Stir in remaining 1/3 cup wine and cook, stirring, until wine is almost completely evaporated. Ladle in about 1 cup warm stock and cook, stirring, until liquid is absorbed. Repeat process, adding more stock as each addition is absorbed, until rice is tender but not mushy, 25-30 minutes. The risotto should be loose, creamy, and saucy, but thick enough that you can see bottom of pot when stirring; if you run out of stock before rice is tender, add water 1/4-cupful at a time until rice is cooked and desired consistency is achieved. Season risotto with salt and pepper and stir in shrimp. Cook, stirring, until shrimp are cooked through, about 2 minutes. Remove from heat and finely grate in lemon zest. Add butter and 4 oz. mascarpone and stir until incorporated.
- Spoon risotto onto warmed plates and dollop remaining mascarpone; top with chives. Cut lemon into wedges and serve alongside for squeezing over.
- Do Ahead
- Stock can be made 2 days ahead. Let cool; cover and chill, or freeze 1 month ahead.
HEARTY SHRIMP RISOTTO
Super creamy and packed with shrimp, this impressive Italian meal maker is special enough to serve company. Laced with the warm flavors of white wine, goat cheese and fresh spinach, it's scrumptious, comforting and so fast! -Lydia Becker, Parkville, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add the rice, thyme, bay leaf and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the shrimp and spinach; cook until shrimp turn pink and spinach is wilted., Stir in cheese. Discard thyme and bay leaf. Serve immediately.
Nutrition Facts : Calories 405 calories, Fat 9g fat (3g saturated fat), Cholesterol 157mg cholesterol, Sodium 832mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
CREAMY SPINACH AND SHRIMP RISOTTO
This spinach and shrimp risotto fills the house with a pungent, lemony aroma, and is a great summery dish.
Provided by Aubrey W.
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons olive oil and butter in a 12- to 14-inch skillet over medium heat. Add shallot and cook until soft, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice; cook and stir with a wooden spoon until toasted and opaque, about 4 minutes.
- Add wine and let it reduce for 2 minutes. Add one ladle of chicken broth; cook and stir until it's all absorbed. Continue adding one ladle at a time, cooking and stirring until broth is absorbed before adding the next ladle. When finished, rice will be creamy and tender yet firm to the bite. Stirring in the broth should take 15 to 20 minutes in all.
- Meanwhile, season shrimp with salt and pepper.
- Heat remaining olive oil in a skillet; add shrimp and saute just until they turn pink, 2 to 3 minutes; they will not be fully cooked. Remove from the heat.
- When the risotto is finished, stir in shrimp, spinach, 1/4 cup Parmesan cheese, prosciutto, parsley, and lemon zest. Season with salt and pepper and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Let rest for 5 minutes. Serve with more Parmesan cheese.
Nutrition Facts : Calories 721.8 calories, Carbohydrate 98.9 g, Cholesterol 123.9 mg, Fat 22.2 g, Fiber 3.2 g, Protein 24.6 g, SaturatedFat 7.7 g, Sodium 1544.2 mg, Sugar 2.1 g
CILANTRO CREAM RISOTTO WITH SHRIMP
Make and share this Cilantro Cream Risotto With Shrimp recipe from Food.com.
Provided by Boo Chef in West Te
Categories Rice
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat water and broth in 2 quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
- .Meanwhile, combine cream and cilantro in small saucepan. Bring to a boil, reduce heat to low and simmer until mixture is reduced in half, about 20 to 30 minutes.
- Melt 2 tablespoons butter in large saucepan over medium high heat. Add shrimp; cook until pink, about 2 to 3 minutes. Do not overcook. Remove from saucepan; keep warm.
- Cook onion and garlic in remaining butter over medium heat until soft. Add rice and stir 2 to 3 minutes.
- Increase heat to medium high; stir in 1 cup water/broth mixture.
- Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring adding remaining water/broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
- Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
- Stir in cilantro cream, shrimp, tomatoes, green onions, pepper and salt. Stir until mixture is creamy, about 2 to 3 minutes.Serve immediately.
- Yields 6 servings.
CREAMY RISOTTO WITH SHRIMP
Make and share this Creamy Risotto With Shrimp recipe from Food.com.
Provided by Bob Marshall
Categories Short Grain Rice
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat broth and keep warm.
- Heat 2 tbs oil in medium saute pan over medium high heat. Add shallots, 1/8 tsp salt and pepper saute 2 minutes. Add rice and stir to coat in oil. Cook, stirring constantly, 2 minutes. Add wine, bring to a simmer and cook until wine is absorbed, about 2 minutes.
- Reduce heat to medium and add 1/2 cup warm broth. Cook stirring constantly, until liquid is completely absorbed. Continue adding broth, 1/2 cup at a time, cooking and stirring until broth is absorbed each time and rice is al dente, 25 to 30 minutes.
- Add edamame and cook 3 minutes.
- Take off heat and add butter, cream and cheese, stir until incorporated.
- Sprinkle shrimp with remaining salt, pepper flakes and cracked peppercorns. Heat remaining 1 tbs oil in a skillet, to smoking point. Add shrimp and saute just until firm and bright pink, about 4 miinutes, serve over risotto.
Nutrition Facts : Calories 688.3, Fat 39, SaturatedFat 11.7, Cholesterol 183.2, Sodium 1070.6, Carbohydrate 50.8, Fiber 4.1, Sugar 0.2, Protein 28.9
More about "creamy risotto with shrimp recipes"
CREAMY SHRIMP RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
4.9/5 (13)Estimated Reading Time 4 minsServings 4
- Heat 2 Tbsp. oil in a large saucepan over medium-high. Add shrimp heads and shells and cook, stirring occasionally, until shells and oil are bright red and shells are very fragrant, 5–8 minutes. Use a potato masher to press down very firmly on heads to release their juices. Stir in tomato paste and cook until it starts to brown and stick to bottom of pot, about 1 minute. Add ⅓ cup wine and cook, scraping up brown bits, until almost completely evaporated, about 3 minutes. Add carrot, celery, thyme sprigs, peppercorns, 2 onion halves, all but 4 garlic cloves, and 8 cups water. Toss in a generous pinch of salt and bring to a boil over medium-high. Reduce heat and simmer until stock is reduced by one-quarter and very fragrant, 60–70 minutes.
- Remove stock from heat and strain through a fine-mesh sieve into a medium saucepan; discard solids. (You should have about 6 cups.) Taste and season lightly with salt. Keep warm over low heat.
- Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add chopped onion and garlic and cook, stirring often, until onion is translucent and softened, about 5 minutes (do not let it take on any color). Add rice and cook, stirring often, until grains are almost entirely translucent and starting to stick to bottom of pot, about 3 minutes. Stir in remaining ⅓ cup wine and cook, stirring, until wine is almost completely evaporated. Ladle in about 1 cup warm stock and cook, stirring, until liquid is absorbed. Repeat process, adding more stock as each addition is absorbed, until rice is tender but not mushy, 25–30 minutes. The risotto should be loose, creamy, and saucy, but thick enough that you can see bottom of pot when stirring; if you run out of stock before rice is tender, add water ¼-cupful at a time until rice is cooked and desired consistency is achieved. Season risotto with salt and pepper and stir in shrimp. Cook, stirring, until shrimp are cooked through,
THE BEST CREAMY RISOTTO RECIPE - CHEF BILLY PARISI
From billyparisi.com
17 CREAMY RISOTTO RECIPES ANYONE CAN MAKE | TASTE OF …
From tasteofhome.com
CREAMY PRAWN RISOTTO (SHRIMP) | RECIPETIN EATS
From recipetineats.com
CREAMY RISOTTO WITH SHRIMP & ASPARAGUS - ALWAYS USE …
From alwaysusebutter.com
CREAMY HERBED RISOTTO WITH SHRIMP | CANADIAN LIVING
From canadianliving.com
SHRIMP RISOTTO RECIPE (CREAMY + DELICIOUS) - PLATINGS
From platingsandpairings.com
10 SHRIMP RISOTTO RECIPES | ALLRECIPES
From allrecipes.com
SWEET CORN RISOTTO WITH SAUTéED SHRIMP - DELISH
From delish.com
THE SHRIMPIEST SHRIMP RISOTTO THAT EVER SHRIMPED
From bonappetit.com
CREAMY PARMESAN RISOTTO WITH OVEN ROASTED SHRIMP
From happilyunprocessed.com
CRAB RISOTTO WITH SHRIMP - CREAMY & DELICIOUS DINNER
From zenandspice.com
THE BEST SHRIMP RISOTTO RECIPE | LIFE IN BRUNSWICK COUNTY
From lifeinbrunswickcounty.com
SHRIMP RISOTTO - IMMACULATE BITES
From africanbites.com
CREAMY PARMESAN STYLE RIGHTRICE RISOTTO WITH SAUTéED SHRIMP
From rightrice.com
RECIPE: CREAMY RISOTTO WITH SHRIMP STEP BY STEP WITH PICTURES
From handy.recipes
SHRIMP WITH CILANTRO CREAM RISOTTO | MAHATMA® RICE
From mahatmarice.com
CREAMY LEMON SUMMER SQUASH RISOTTO | FOODTALK
From foodtalkdaily.com
SHRIMP RISOTTO RECIPE - HEALTHY RECIPES 101
From healthyrecipes101.com
CREAMY RISOTTO WITH SHRIMP - DINING ALFRESCO
From diningalfresco.com
ORZO RISOTTO WITH BUTTERY SHRIMP RECIPE - RYAN POLI | FOOD & WINE
From foodandwine.com
CREAMY SHRIMP RISOTTO ( VIDEO) - CHEFJAR
From chefjar.com
ONE PAN CREAMY GARLIC SHRIMP RISOTTO - IT'S CHEAT DAY EVERYDAY
From itscheatdayeveryday.com
RISOTTO WITH CREAM OF SHRIMP (RISOTTO CON CREMA DI GAMBERI)
From stefangourmet.com
CREAMY AVOCADO RISOTTO WITH SHRIMP AND MUSHROOM | METRO
From metro.ca
CREAMY PARMESAN & SHRIMP RISOTTO RECIPE - FOOD NEWS
From foodnewsnews.com
CREAMY SHRIMP RISOTTO WITH PARMESAN - 40 APRONS
From 40aprons.com
CREAMY SHRIMP RISOTTO RECIPE FROM RIGHTRICE | CLEAN PLATEES
From cleanplates.com
ITALIAN RISOTTO WITH SHRIMP RECIPE | MYRECIPES
From myrecipes.com
PARMESAN RISOTTO WITH ROASTED SHRIMP RECIPE - KITCHN
From thekitchn.com
INSTANT POT SHRIMP RISOTTO (WITH VIDEO)
From instantpoteats.com
CREAMY PARMESAN RISOTTO WITH ROASTED SHRIMP AND PEAS
From tasteasyougo.com
CREAMY PARMESAN & SHRIMP RISOTTO RECIPE - BE GREEDY EATS
From begreedyeats.com
THE TASTIEST SHRIMP RISOTTO RECIPE - KITCHEN KONFIDENCE
From kitchenkonfidence.com
CREAMY GARLIC SHRIMP CAULIFLOWER RICE RISOTTO - CAFE DELITES
From cafedelites.com
SHRIMP RISOTTO RECIPE | CREAMY ARBORIO RICE WITH SHRIMP AND GARLIC
From spinachandbacon.com
THE BEST GARLIC SHRIMP RISOTTO RECIPE - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
ORZO RISOTTO - RECIPE IDEAS, PRODUCT REVIEWS, HOME DECOR …
From aabla2013.com
CREAMY TOMATO AND SHRIMP RISOTTO - SERVING DUMPLINGS
From servingdumplings.com
SHRIMP AND ZUCCHINI RISOTTO - RECIPES FROM ITALY
From recipesfromitaly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love