Irresistibly Creamy Shrimp Risotto: Easy Comfort in 30 Minutes
This Creamy Shrimp Risotto is a warm, comforting dish that combines savory shrimp and creamy rice in just 30 minutes.
Equipment
- Saucepan
- Stockpot
- skillet
Ingredients
For the Risotto
- 4 cups Chicken Broth Low-sodium recommended
- 2 tablespoons Olive Oil For sautéing
- 1 cup Shallots Chopped
- 1 cup Arborio Rice
- 1/2 cup Dry White Wine Optional
- 1 pound Shrimp Peeled and deveined
- 2 tablespoons Unsalted Butter
- 1 tablespoon Worcestershire Sauce Optional
- 2 cloves Garlic Minced
- 1 tablespoon Lemon Juice To taste
- 1 teaspoon Lemon Zest For brightness
- Salt Salt To taste
- Pepper Pepper To taste
- 2 stalks Green Onions Chopped, for garnish
For Garnish
- 1/4 cup Chopped Parsley or Herbs Any fresh herbs of choice
Instructions
Cooking Instructions
- Begin by warming the chicken broth in a saucepan over medium-low heat until it gently simmers.
- In a large stockpot, drizzle olive oil and sauté chopped shallots over medium-high heat for about 2 minutes.
- Stir in the Arborio rice and cook for 2-3 minutes until the grains become slightly translucent.
- Pour in the dry white wine, stirring gently until it mostly evaporates.
- Gradually add the warm broth, one ladle at a time, stirring constantly for around 18-20 minutes.
- In a separate skillet, heat unsalted butter, add minced garlic, and sauté for 1 minute.
- Toss in the shrimp and Worcestershire sauce, cooking for 3-4 minutes until the shrimp is pink and opaque.
- Combine the sautéed shrimp with the risotto, stirring thoroughly to blend the flavors.
- Stir in the lemon juice and zest, seasoning generously with salt and pepper to taste.
- Top off your creamy shrimp risotto with chopped green onions or your choice of fresh herbs before serving.
Notes
Optional: A sprinkle of Parmesan cheese adds an extra layer of richness.