Shortcut Shrimp Risotto Recipes

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SHRIMP RISOTTO



Shrimp Risotto image

A wonderfully rich and creamy shrimp risotto that is worth the attention to detail. Garnish with a rosemary sprig or parsley.

Provided by tblair90

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h20m

Yield 10

Number Of Ingredients 13

2 pounds large shrimp in their shells
6 cups chicken stock
4 tablespoons olive oil, divided
3 cloves garlic, minced
4 tablespoons butter, divided
2 (12 ounce) packages Arborio rice
2 large shallots, diced
½ cup dry white wine
1 tablespoon chopped fresh rosemary
6 saffron threads, crumbled
2 cups grated Parmesan cheese
1 teaspoon lemon zest
1 teaspoon red pepper flakes

Steps:

  • Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells. Cover and simmer for 30 minutes.
  • Chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.
  • Strain stock and discard shells. Keep warm on low heat.
  • Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.
  • Ladle 1/2 cup of warm stock into the rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to the remaining 1 cup stock; stir for 1 minute and pour mixture into the rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.
  • Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into the risotto. Stir until creamy. Serve immediately in warmed bowls.

Nutrition Facts : Calories 494.4 calories, Carbohydrate 57.9 g, Cholesterol 165 mg, Fat 15.8 g, Fiber 1 g, Protein 26.3 g, SaturatedFat 6.8 g, Sodium 850 mg, Sugar 1 g

SHRIMP RISOTTO



Shrimp Risotto image

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

6 cups low-sodium chicken broth
Generous pinch of saffron threads
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
1/2 cup chopped onion
1 clove garlic, minced
1 1/2 cups arborio, carnaroli, or vialone nano rice or other short-grain starchy rice
Kosher or coarse salt and freshly ground pepper to taste
1/2 cup dry white wine, optional
1 pound uncooked extra-large or jumbo shrimp, peeled and deveined
1/4 cup freshly grated Parmesan, plus more for serving, optional
1/4 cup chopped fresh parsley, optional

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.

SHRIMP RISOTTO



Shrimp Risotto image

Featuring plump shrimp, Parmesan, and creamy Arborio rice, this seafood risotto is fit for a dinner party or a nice weeknight meal.

Provided by Leah Maroney

Categories     Dinner     Entree

Time 50m

Number Of Ingredients 18

For the Shrimp:
3 tablespoons olive oil
1 pound 16/20 shrimp (peeled and deveined)
1 teaspoon salt
1/2 teaspoon ground black pepper
10 tablespoons butter (divided)
6 cloves garlic (minced)
1 1/2 cups white wine
1 1/2 tablespoons lemon juice
2 tablespoons fresh parsley (chopped)
For the Risotto:
3 cups chicken stock
2 tablespoons olive oil
4 tablespoons butter (divided)
2 shallots (minced)
3 cloves garlic (minced)
1 cup Arborio rice
1/2 cup Parmesan cheese (shredded)

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 Risotto image

This colorful main dish will make family meals seem a little more elegant. It comes together so quickly, it's just right for a warming weeknight supper. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 small onion, chopped
2 tablespoons butter
1-3/4 cups uncooked instant rice
2 garlic cloves, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
1 pound peeled and deveined cooked medium shrimp
2 cups fresh baby spinach, coarsely chopped
1 cup frozen corn, thawed
1 plum tomato, chopped
1/4 cup grated Parmesan cheese
2 tablespoons 2% milk

Steps:

  • In a large skillet, saute onion in butter until tender. Add the rice, garlic, basil and pepper; cook 2 minutes longer. Stir in 1 can broth. Cook and stir until most of the liquid is absorbed., Add the remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is tender. , Add the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through.

Nutrition Facts : Calories 420 calories, Fat 10g fat (5g saturated fat), Cholesterol 197mg cholesterol, Sodium 1196mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.

LEMONY SHRIMP AND RISOTTO



Lemony Shrimp and Risotto image

Provided by Giada De Laurentiis

Time 1h

Yield 4 servings

Number Of Ingredients 13

5 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound extra-large shrimp, peeled and deveined
1 small fennel bulb, chopped (about 1 cup)
1 small onion, chopped (about 1 cup)
1 large clove garlic, smashed, peeled, chopped
1 cup Arborio rice (about 6 1/2 ounces)
1/4 cup dry white wine
3 cups low-sodium chicken broth, plus extra as needed
1/4 cup fresh lemon juice (from 1 large lemon)
Zest of 1 large lemon
3 cups arugula

Steps:

  • Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
  • Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
  • Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
  • Spoon the risotto into 4 shallow soup bowls.

SHORTCUT SHRIMP RISOTTO



Shortcut Shrimp Risotto image

It's fast and fabulous.

Yield Makes 2 servings

Number Of Ingredients 2

1 box risotto (try Lundberg Garlic Primavera)
8 oz frozen shrimp

Steps:

  • Make risotto per package directions. Halfway through simmering time, boil a pot of water. Add frozen shrimp and cook until they start to turn pink. Drain. Stir into risotto and serve.

5-INGREDIENT SHRIMP RISOTTO



5-Ingredient Shrimp Risotto image

This shrimp risotto uses the shrimp shells and tails to create a flavorful stock that will infuse into the rice as it cooks! The bright lemon combined with the homemade stock and peppery arugula creates a taste that's so bold, you'll never believe it only took 5 ingredients to make!

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound large shell-on shrimp, peeled, deveined and chopped into 1-inch pieces, shells and tails reserved
6 cloves garlic
Kosher salt and freshly ground black pepper
1 to 2 tablespoons extra-virgin olive oil
1 1/2 cups arborio rice
1/2 cup lemon juice (from 3 lemons)
1 cup packed baby arugula, roughly chopped
1 tablespoon lemon zest (from 1 lemon)

Steps:

  • Put the shrimp shells and tails, 3 cloves of garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan. Cover with 7 cups of water and bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes.
  • Strain the shrimp broth into a large liquid measuring cup. Discard the shells and garlic. You should be left with 6 cups of broth. If the broth reduced more, just supplement with a little extra water to yield 6 cups. Add the broth back into the empty saucepan and keep warm over low heat.
  • Heat a large straight-sided skillet or braiser over medium-high heat. Heat 1 tablespoon of oil until shimmering. Add the chopped shrimp and sprinkle with a generous pinch of salt and pepper. Cook, stirring occasionally, until the shrimp are pink, about 5 minutes. Meanwhile, thinly slice the remaining 3 cloves of garlic and set aside. Transfer the cooked shrimp to a plate and set aside.
  • Reduce the heat to medium low and add 1 tablespoon of oil if the skillet is too dry, then add the sliced garlic. Cook, stirring frequently, until fragrant and just starting to soften, about 1 minute. Stir in the arborio rice until coated with the oil. Add the lemon juice and cook, stirring occasionally, until it has been mostly absorbed, about 2 minutes.
  • Ladle 1 cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes; you will know it's time to add more stock when you move the rice aside and no liquid pools in the center.
  • Repeat this process, adding more stock a ladleful at a time, until the rice is al dente and creamy, 20 to 25 minutes. If you run out of broth before the risotto is at its desired doneness, add some water.
  • Stir in the arugula, shrimp and half of the lemon zest and cook until the arugula wilts slightly.
  • Serve topped with the remaining lemon zest.

SHORTCUT SHRIMP RISOTTO



Shortcut Shrimp Risotto image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 2

1 boxes risotto
8 ounces shrimp

Steps:

  • Make risotto per package directions. Halfway through simmering time, boil a pot of water. Add frozen shrimp and cook until they start to turn pink. Drain. Stir into risotto and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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10 SHRIMP RISOTTO RECIPES
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  • Shrimp, Leek and Spinach Risotto. View Recipe. This easily customizable risotto recipe comes together in just under an hour: "Great recipe for an inexperienced cook…Took me about 45 min to make as a first time risotto maker," says reviewer lellaskie.
  • Lemon Seafood Risotto. View Recipe. Bright and citrusy, this spring-inspired risotto incorporates bay scallops, shrimp, fresh snow peas, bell peppers, and fresh lemon juice.
  • Garlic Shrimp and Asparagus Risotto. View Recipe. "Fresh and delicious," is how Allrecipes Allstar Buckwheat Queen describes this risotto. "Don't let the fear of having to stir keep you from trying this.
  • Italian Shrimp and Scallop Risotto. View Recipe. Seafood lovers will get excited for this shrimp and scallop risotto simmered in fish stock and dry white wine.
  • Prawn and Pine Nut Risotto. View Recipe. Although they're technically different animals, prawns and shrimp are nearly identical when it comes to flavor. Prawns are just noticeably larger.
  • Instant Pot Shrimp Risotto with Peas. View Recipe. If you don't have time to babysit your risotto over the stove, then you'll love making it in the Instant Pot.
  • Lemony Shrimp Risotto. View Recipe. Similar in taste to shrimp scampi, this easy-to-prepare risotto gets a little acidity from a dry white wine, such as Pinot Grigio.
  • Instant Pot Lemony Shrimp Risotto. View Recipe. "When I learned to prepare risotto in the Instant Pot®, I never tried to do it on the stovetop again," says recipe creator and Allrecipes Allstar Bibi.
  • Shrimp Risotto. View Recipe. A generous addition of grated Parmesan makes this risotto extra creamy. This is a classic and crowd-pleasing take on a favorite dish.
  • Instant Pot Shrimp Risotto. View Recipe. We're rounding out our collection of shrimp risotto with a spring-appropriate recipe in which green onions, shrimp, peas, Parmesan cheese, and parsley are stirred into a rich risotto.


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