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
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.
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
LEMONY SHRIMP AND RISOTTO
Provided by Giada De Laurentiis
Time 1h
Yield 4 servings
Number Of Ingredients 13
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.
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.
CREAMY SEAFOOD RISOTTO
Looking for a seafood dinner? Then check out this creamy shrimp risotto that's ready in just 30 minutes - perfect for Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in 12-inch skillet over medium heat. Cook shrimp in oil 2 to 3 minutes, stirring frequently, until shrimp are pink and firm. Place shrimp, tomatoes, and milk in food processor or blender. Cover and process about 1 minute or until smooth. (If you are up to chewing the shrimp, leave them whole and blend just the tomatoes and milk together in food processor.)
- Melt butter in 3-quart saucepan over medium heat. Cook onion in butter about 5 minutes, stirring occasionally, until tender. Stir in rice. Cook about 5 minutes, stirring frequently, until edges of rice kernels are translucent.
- Stir in wine, salt and red pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Stir in broth. Cook over low heat 12 to 14 minutes, stirring occasionally, until liquid is absorbed.
- Stir in shrimp and tomato mixture and arugula. Cook 3 minutes. Stir in cheese. Serve immediately.
Nutrition Facts : Calories 430, Carbohydrate 59 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1090 mg
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 SHRIMP CAULIFLOWER RISOTTO
This creamy cauliflower rice risotto with shrimp is flavored with Parmesan cheese, garlic and fresh parsley.
Provided by Arlyn Osborne
Categories Cauliflower
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a small heavy-bottomed pot over medium heat. Add 2 tablespoon butter and let melt. Add shrimp and season with salt and pepper. Stir occasionally with a wooden spoon and cook until just cooked through, about 5-7 minutes. Transfer cooked shrimp to a plate, cover with aluminum foil and set aside.
- Add 3 tablespoons of butter of the pot and let melt. Add shallot and garlic and season with salt and pepper. Let cook until translucent, about 5-7 minutes. Add the cauliflower rice and cook 2-3 minutes.
- Add 1 cup of the chicken broth and simmer on medium high until the moisture has been absorbed by the cauliflower. Add 1/2 cup of broth and let absorb. Repeat without remaining 1/2 cup broth.
- Lower heat to medium and add the cream cheese, parmesan and a pinch of freshly grated nutmeg. Stir to combine and cook for 1 minute.
- Add the cooked shrimp and parsley. Season with salt and pepper. Cook for 2 minutes until heated through.
- Garnish with more parsley and serve with lemon wedges.
Nutrition Facts : Calories 873.8, Fat 16.2, SaturatedFat 8.2, Cholesterol 185.5, Sodium 1303.3, Carbohydrate 140.4, Fiber 2.5, Sugar 1.4, Protein 36.1
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
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
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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,
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