Go Back
To make a great Garlic Butter Shrimp Risotto, you need key ingredients. Here’s what you’ll need: - 1 cup Arborio rice - 1 pound large shrimp, peeled and deveined - 4 cups vegetable broth - 1 cup onion, finely chopped - 3 cloves garlic, minced - 1/2 cup Parmesan cheese, grated - 4 tablespoons unsalted butter - 1 tablespoon olive oil - 1/2 cup fresh parsley, chopped - Salt and pepper to taste - Zest of 1 lemon These ingredients form the base of the dish. Arborio rice gives risotto its creamy texture. Large shrimp add a lovely flavor and protein. The broth enhances the taste, while onion and garlic provide a fragrant base. You can add some optional ingredients to make your risotto even better: - 1/2 cup white wine for depth - 1/2 cup peas for color and sweetness - Lemon juice for brightness - A pinch of red pepper flakes for heat These options can elevate your dish. White wine adds richness, while peas bring a pop of color. Lemon juice brightens the flavors, and red pepper flakes add a little kick. If you can’t find an ingredient, here are some substitutions: - Arborio rice: Use Carnaroli or Vialone Nano rice. - Shrimp: Swap with scallops or chicken if you prefer. - Vegetable broth: Chicken broth works well too. - Parmesan cheese: Grana Padano or Pecorino Romano can be used. These swaps keep the dish delicious. Using different rice can change the creaminess slightly, but it still works. Choose proteins based on your taste. {{ingredient_image_1}} Start by heating the vegetable broth in a saucepan. Use medium-low heat. Keep it warm, but do not boil. This broth adds flavor to the risotto. You want it ready when you add it to the rice. In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Next, add the finely chopped onion. Sauté for about 3 to 4 minutes. The onion should become soft and translucent. Then, add the minced garlic. Cook for 1 minute until it smells great. This step builds a solid flavor base. Now, it’s time for the Arborio rice. Add it to the skillet, stirring to coat it in the butter and oil mix. Toast the rice for about 2 minutes. This step enhances the flavor. Pour in 1 cup of warm broth, stirring constantly. Wait until most of the liquid is absorbed before adding more. Repeat this process for about 18 to 20 minutes. The risotto should be creamy and slightly firm. While the risotto cooks, grab another pan. Melt the remaining butter over medium-high heat. Add the peeled and deveined shrimp. Season with salt and pepper. Cook for about 2 to 3 minutes on each side. The shrimp should turn pink and opaque. This adds a nice protein touch to your dish. Once the risotto is creamy and ready, turn off the heat. Stir in the grated Parmesan cheese, lemon zest, fresh parsley, and the cooked shrimp. Taste and adjust the seasoning with salt and pepper. Let it sit for a minute. This resting time helps the flavors blend beautifully. Serve it hot, and enjoy! To get creamy risotto, use Arborio rice. This rice has a high starch content that helps create a smooth texture. Always keep the vegetable broth warm while cooking. This helps the rice absorb the liquid evenly. Stirring often is key. It helps release more starch, making your risotto creamy. Aim for a slightly al dente bite. This means the rice should be tender but still have a little firmness. Cook your shrimp quickly to keep them juicy. Start by heating butter in a pan over medium-high heat. Add the shrimp in a single layer. Season with salt and pepper before cooking. Cook them for about 2-3 minutes on each side. They are done when they turn pink and opaque. Avoid overcrowding the pan, as this can cause steaming rather than sautéing. If you have many shrimp, cook them in batches. One common mistake is adding all the broth at once. This can lead to uneven cooking and a less creamy texture. Another mistake is not stirring enough. Stirring helps release starch and creates creaminess. Also, be careful not to overcook the shrimp. Overcooked shrimp can become rubbery. Finally, taste your risotto as it cooks. Adjust the salt and pepper to your liking. This way, you'll ensure every bite is full of flavor. Pro Tips Use Fresh Shrimp: Whenever possible, opt for fresh shrimp instead of frozen. Fresh shrimp enhances the dish's flavor and texture. Don’t Rush the Broth: Adding the broth too quickly can result in a less creamy texture. Allow each addition to be absorbed fully for optimal creaminess. Toast the Rice: Toasting the Arborio rice before adding broth helps to develop a nutty flavor, adding depth to your risotto. Finish with Quality Ingredients: Using high-quality Parmesan cheese and fresh parsley at the end elevates the overall flavor of the dish. {{image_2}} You can easily boost the nutrition in garlic butter shrimp risotto. Adding vegetables not only makes the dish colorful but also adds vitamins. I love using spinach or peas in my risotto. You can add them when the rice is almost done. They cook quickly and keep their bright color. Other great options are bell peppers or zucchini. Just chop them small and sauté them with the onions for extra flavor. Shrimp is a fantastic choice, but you can switch things up! Try using scallops or lobster for a luxe twist. If you prefer a plant-based option, chickpeas or mushrooms work well too. Cook them until golden brown, then add them to the risotto. This keeps the dish hearty and satisfying while offering different flavors. Seasonal ingredients enhance your risotto's taste and freshness. In spring, asparagus adds a nice crunch, while in summer, fresh corn is sweet and delightful. Fall brings in pumpkin, which gives a creamy texture. Winter is perfect for root vegetables like carrots or turnips. Always choose fresh, local produce for the best flavor. These ingredients keep the dish changing and exciting! To store leftover Garlic Butter Shrimp Risotto, let it cool first. Place it in an airtight container. This keeps the risotto fresh. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When reheating, add a splash of vegetable broth or water. This helps restore the creamy texture. Heat it gently on the stove over low heat. Stir often to prevent sticking. You can also use the microwave. Heat in a bowl covered with a damp paper towel. This keeps moisture in. If you freeze the risotto, use a freezer-safe container. Divide it into smaller portions for easy use. It can last up to three months in the freezer. To defrost, place it in the fridge overnight. Then, reheat as mentioned above. This way, you can enjoy your risotto anytime! To make risotto creamy, you should stir it often. The stirring helps release starch from the rice. This starch makes the dish smooth. Use Arborio rice, as it has the right starch. Always add warm broth slowly. Wait for it to absorb before adding more. Yes, you can use frozen shrimp. Just thaw them first. Place the shrimp in cold water for a quick thaw. This way, they will cook evenly. Make sure they are peeled and deveined for the best taste. You can use other cheeses like Pecorino Romano or Gruyère. These cheeses add their unique flavor. Just remember to grate them finely. This helps them melt well into the risotto. Garlic butter shrimp risotto lasts for about three days in the fridge. Store it in an airtight container. Make sure it cools down before sealing. This keeps the flavors fresh and tasty. Yes, you can make this dish dairy-free. Replace the butter with olive oil or vegan butter. Use a dairy-free cheese or skip cheese altogether. The dish will still be tasty and creamy. Garlic butter shrimp risotto combines simple ingredients with foolproof steps for a tasty meal. We discussed essential and optional ingredients and how to cook the risotto perfectly. I shared tips to avoid common mistakes, and offered fun variations to keep this dish fresh. Don’t forget proper storage methods for leftovers. Enjoy making this dish your way, and share it with friends. With practice, you will create risotto that impresses everyone!

Garlic Butter Shrimp Risotto

A creamy and flavorful risotto featuring succulent shrimp and garlic butter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 cup Arborio rice
  • 1 pound large shrimp, peeled and deveined
  • 4 cups vegetable broth
  • 1 cup onion, finely chopped
  • 3 cloves garlic, minced
  • 0.5 cup Parmesan cheese, grated
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 0.5 cup fresh parsley, chopped
  • Salt and pepper to taste
  • 1 Zest of 1 lemon

Instructions
 

  • In a saucepan, heat the vegetable broth over medium-low heat. Keep it warm but not boiling.
  • In a separate large skillet, heat the olive oil and 2 tablespoons of butter over medium heat.
  • Add the chopped onion to the skillet and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  • Add the Arborio rice to the skillet, stirring to coat it with the butter and oil mixture. Toast the rice for about 2 minutes.
  • Pour in about 1 cup of the warm vegetable broth, stirring continuously until the liquid is mostly absorbed.
  • Continue adding the broth in 1 cup increments, waiting until it is absorbed before adding more, stirring continuously. This process should take about 18-20 minutes.
  • While the risotto is cooking, in a separate pan, melt the remaining butter over medium-high heat and add the shrimp. Season with salt and pepper. Cook for about 2-3 minutes on each side or until they turn pink and opaque.
  • Once the risotto is creamy and al dente, stir in the grated Parmesan cheese, lemon zest, fresh parsley, and the cooked shrimp. Adjust seasoning with salt and pepper as needed.
  • Remove from heat and let it sit for a minute before serving to allow flavors to meld.

Notes

Serve the risotto in shallow bowls, garnished with additional parsley and a sprinkle of Parmesan cheese. Consider adding a slice of lemon on the side for a fresh touch.
Keyword butter, garlic, Italian, risotto, shrimp