Creamy Shrimp Risotto: An Easy & Delicious Recipe for Seafood Lovers
Indulge in the ultimate comfort food with this incredibly creamy and flavorful shrimp risotto. Often perceived as a gourmet dish reserved for restaurants, risotto is surprisingly easy to make at home with just a little patience and the right ingredients. This recipe guides you through creating a luscious Arborio rice dish, perfectly cooked until tender, then generously topped with succulent shrimp and grated Parmesan cheese. It’s a dish that promises to impress, delivering rich flavors and a velvety texture that will have everyone asking for seconds.
This shrimp risotto isn’t just a meal; it’s an experience. Its rich, savory profile pairs wonderfully with simple sides like cheesy garlic bread for a comforting crunch and air-fried vegetables for a fresh, healthy balance. Together, they create a complete and satisfying dinner that feels luxurious yet remains approachable for any home cook.
The secret to achieving that perfect, dreamy risotto lies in continuous stirring as the Arborio rice slowly absorbs the warm chicken stock. This constant agitation releases the starches from the rice, creating its signature creamy consistency without the need for heavy cream. All you truly need are fresh, high-quality ingredients and a dash of patience. While risotto can serve as an elegant side dish, it truly shines as a main course. When serving it as the star of your meal, ensure you incorporate a protein. Shrimp, as featured in this recipe, is a fantastic choice, but other seafood options like lobster or scallops are equally delightful. For those looking to explore other flavors, consider variations such as a rich truffle mushroom risotto or a classic creamy Parmesan risotto.
Ingredient Notes: Crafting the Perfect Shrimp Risotto
High-quality ingredients are paramount for a truly exceptional risotto. Here’s a closer look at the key components and why they matter:
- Arborio Rice – This short-grain Italian rice is non-negotiable for authentic risotto. Its high starch content is what creates that desirable creamy and chewy texture as it releases amylopectin during cooking. Do not substitute Arborio rice with any other type of rice, such as long-grain or Basmati, as they lack the necessary starch and will not yield the same creamy result.
- Shrimp – Any size shrimp will work beautifully in this recipe, from small to extra-large. The most important thing is to use raw, peeled, and deveined shrimp. If using frozen shrimp, make sure to thaw them completely before cooking. Pat them dry with a paper towel to ensure a nice sear when cooked.
- Old Bay Seasoning – This iconic blend of herbs and spices is a staple for seafood and adds a distinct, savory depth to the shrimp. If Old Bay isn’t your preference, don’t worry! You can easily season the shrimp with Cajun seasoning for a spicy kick, or opt for a simpler blend of garlic powder, onion powder, paprika, and a pinch of cayenne pepper for flavor.
- White Wine – A dry white wine, such as Pinot Grigio or Chardonnay, is crucial for deglazing the pan and adding a layer of sophisticated flavor to the risotto. Avoid overly sweet or fruity white wines, as their flavor can overpower the dish. If you prefer to cook without alcohol, simply omit the wine and add an additional 1/2 cup of chicken stock to maintain the liquid balance.
- Chicken Stock – This is the liquid foundation of your risotto, providing flavor and moisture. Using warm or simmering chicken stock is key to maintaining a consistent cooking temperature for the rice, ensuring even absorption and a smoother texture. You can also use vegetable stock for a vegetarian option, or even shrimp stock to intensify the seafood flavor.
- Butter – Whether salted or unsalted, butter is added at the end (a technique called ‘mantecatura’) to enrich the risotto, making it extra glossy and creamy. It’s a finishing touch that enhances the luxurious texture.
- Shallots – Shallots offer a milder, sweeter, and more delicate flavor compared to yellow onions, making them ideal for the subtle aromatic base of risotto. However, if shallots aren’t available, finely diced scallions (white parts only) or yellow onions are suitable alternatives.
- Garlic – Freshly minced garlic adds an essential aromatic foundation. Don’t skip it!
- Lemon Zest – While completely optional, a touch of fresh lemon zest brightens the entire dish, cutting through the richness of the cheese and butter. It provides a potent burst of fresh citrus flavor without adding excess liquid.
- Parmesan Cheese – Freshly grated Parmesan cheese is folded into the risotto at the end, providing a salty, umami-rich creaminess that is absolutely essential. Avoid pre-grated varieties, which often contain anti-caking agents that can affect the texture.
Step-By-Step Instructions: Mastering Your Creamy Shrimp Risotto
Follow these detailed steps to create a show-stopping shrimp risotto that’s rich in flavor and perfectly creamy:
- Prepare the Stock: Begin by pouring your chicken stock into a medium saucepan. Bring it to a gentle simmer over medium-low heat and keep it warm throughout the cooking process. This is crucial for maintaining the risotto’s temperature and ensuring even absorption.
- Sauté Aromatics: In a large, heavy-bottomed skillet or Dutch oven, add olive oil. Heat over medium heat, then add the finely diced shallots and minced garlic. Cook for about 30-60 seconds, stirring frequently, until they are fragrant but not browned.
- Toast the Rice: Stir in the Arborio rice. Cook for about 1 minute, continuously stirring, until the edges of the rice grains become translucent and they smell slightly nutty. This “toasting” step, called ‘tostatura’, helps the rice retain its shape and prevents it from becoming mushy.
- Deglaze with Wine: Pour in the white wine. Continue to stir until the wine is completely absorbed by the rice, or until it has almost entirely evaporated. This step adds depth of flavor and acidity. If omitting wine, simply proceed to the next step, adding the chicken stock.
- Gradually Add Stock: Begin adding the warmed chicken stock, 1/2 cup at a time, to the rice. Stir continuously until each addition of liquid is almost completely absorbed before adding the next. This process typically takes about 25-30 minutes. Be patient and keep stirring; this constant agitation is what creates the creamy texture. The risotto is ready when the rice is tender but still has a slight bite (al dente).
- Finish the Risotto: Once the risotto has reached the desired tenderness, remove it from the heat. Stir in the butter, freshly grated Parmesan cheese, and lemon zest (if using). Season generously with salt and freshly ground black pepper to taste. Cover the skillet and let it rest for 2-3 minutes. This final resting period allows the flavors to meld and the risotto to become even creamier.
- Cook the Shrimp: In a separate skillet, heat a tablespoon of olive oil over medium-high heat. Add the peeled and deveined shrimp and cook for 1-2 minutes per side, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough. Season the shrimp with Old Bay seasoning (or your chosen spice blend) while they cook.
- Serve: Spoon the creamy risotto into bowls. Top generously with the perfectly cooked shrimp and a sprinkle of fresh parsley for garnish. Serve immediately and enjoy!
Top Tips for the Best Shrimp Risotto
Elevate your risotto game with these expert tips:
- Truffle Oil Indulgence: For an extra layer of gourmet flavor, feel free to drizzle your finished shrimp risotto with a high-quality white or black truffle oil just before serving. It adds an earthy, aromatic richness that is truly divine.
- Achieve Your Perfect Consistency: Risotto consistency is a matter of personal preference. If you prefer your risotto extra creamy and with a looser, more flowing consistency (known as all’onda, or “wavy”), add a bit more warm chicken stock at the very end until it reaches your desired texture. If you like it on the drier, firmer side, simply use slightly less stock.
- Sneak in Veggies: Boost the nutrition and flavor by incorporating your favorite vegetables. Green peas can be stirred in during the last 5 minutes of cooking, while sautéed mushrooms can be added with the shallots and garlic at the beginning, or folded in at the end with the Parmesan. Asparagus tips are another excellent addition.
- Always Use Warm Stock: This cannot be stressed enough! Adding cold stock to hot rice will shock the grains, lower the temperature of the pan, and interrupt the cooking process, leading to unevenly cooked or gummy risotto. Keep your stock simmering gently on a separate burner.
- Do Not Rinse the Rice: Unlike other rice dishes, rinsing Arborio rice will wash away its precious outer layer of starch, which is essential for achieving the characteristic creamy texture of risotto.
- Shrimp Placement: While topping the risotto with cooked shrimp creates a beautiful presentation, you can also chop the cooked shrimp into bite-sized pieces and gently fold them into the risotto during the final minute of cooking, ensuring they are evenly distributed throughout the dish.
- Taste and Adjust: Always taste your risotto throughout the cooking process, especially before the final steps. Adjust salt and pepper as needed. Remember that Parmesan cheese adds saltiness, so factor that in.
- Don’t Rush the Stirring: The constant stirring isn’t just for even cooking; it’s how the starches are released. Don’t leave your risotto unattended for too long!
Storing and Reheating Leftovers
Risotto is truly at its best when enjoyed immediately after cooking, while it’s still piping hot and exquisitely creamy. However, if you find yourself with leftovers, don’t fret! You can safely refrigerate them in an airtight container for up to 2 days.
Reheating Tips: Reheating risotto can be a bit tricky as it tends to thicken and lose its creamy texture once cooled. To restore some of its original lusciousness, gently reheat it in a saucepan over medium-low heat. Add a splash of extra chicken stock, water, or even a little milk, stirring constantly, until it reaches a creamy consistency again. Avoid microwaving, as it can dry out the rice and make it chewy.
More Delicious Rice Recipes You Might Enjoy
If you loved this creamy shrimp risotto, here are a few more rice-based recipes to inspire your next meal:
- Yellow Rice with Corn
- Spanish Rice
- Garlic Buttery Rice
- Yellow Rice
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Shrimp Risotto
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Ingredients
- 1 cup Arborio rice, do not rinse
- 1 lb shrimp, peeled and deveined
- 1 tsp Old Bay seasoning , or to taste
- 1/2 cup dry white wine (Pinot Grigio or Chardonnay)
- 4 cups chicken stock(warm)
- 1 cup Parmesan cheese, freshly grated
- 2 tbsp butter
- 2 tbsp olive oil (divided)
- 1 shallot, finely diced
- 2 garlic cloves, finely minced
- 1 tsp lemon zest, or to taste (optional)
- 1 tsp fresh parsley (chopped, for garnish)
- salt and freshly ground black pepper to taste
Instructions
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Add the chicken stock to a saucepan and bring to a simmer. Keep warm over low heat.
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In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the finely diced shallots and minced garlic and cook for about 30-60 seconds, until fragrant.
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Stir in the Arborio rice and cook for 1 minute, stirring constantly, until the edges of the grains are translucent.
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Stir in the white wine and cook until it completely evaporates. Then, begin adding the warmed chicken stock, 1/2 cup at a time, stirring continuously until each addition is absorbed before adding more. This process will take approximately 25-30 minutes, until the risotto is tender with a slight bite.
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Once the risotto is tender, remove it from the heat. Stir in the butter, freshly grated Parmesan cheese, and lemon zest (if using). Season generously with salt and freshly ground black pepper. Cover and let rest for 2-3 minutes.
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While the risotto rests, heat the remaining 1 tablespoon of olive oil in a separate skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, until pink and opaque. Season with Old Bay seasoning.
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Spoon the creamy risotto into bowls, top with the cooked shrimp and a sprinkle of fresh parsley. Serve immediately!
Notes
- Feel free to drizzle the shrimp risotto with truffle oil for an extra layer of flavor!
- If you like risotto extra creamy with a loose consistency, add more chicken stock at the end. If you like it on the drier side, add less chicken stock.
- Incorporate veggies such as green peas (add during the last 5 minutes of cooking) or sautéed mushrooms (add with shallots) if desired.
- Not a fan of Old Bay seasoning? Season the shrimp with Cajun seasoning or a blend of garlic powder, onion powder, and paprika.
- Make sure the chicken stock is warm before adding it to the Arborio rice.
- Do not rinse the Arborio rice, as the starch is essential for creaminess.
- You can top the risotto with the cooked shrimp or chop the shrimp into bite-sized pieces and fold them into the risotto at the very end.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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