Shrimp Risotto Is Easier To Make Than You Think!
How much do we love Shrimp Risotto? So much! It’s one of the few dishes that comes to mind when I think of easy entertaining and date nights at home. To give the risotto a rich flavor, add small cherry or grape tomatoes and a bit of feta cheese. With lots of plump, sweet shrimp and perfectly al dente rice, each bite is heaven.
Why I love this recipe
If you’ve never tried to make risotto at home before, don’t worry — It’s easier than you might expect and endlessly impressive! It’s creamy with a bright, acidity that complements the shrimp, while salty, briny feta cheese rounds out the flavors.
I’m sharing all my best tips below so you can achieve creamy, soupy risotto that is completely restaurant-worthy.
For more easy risotto recipes, check out our Vegeatarian Risotto with Buffalo Sauce, Farro Risotto with Swiss Chard, or 30-Minute Truffle Risotto.
What You’ll Need
- Vegetable broth, chicken broth, seafood stock, or water: Provides the liquid base for cooking the risotto. I like to make my own shrimp stock with leftover shrimp shells — it makes for the richest flavor when cooking a seafood risotto!
- Large shrimp: Use fresh or high-quality frozen shrimp.
- Seasonings like Kosher salt, black pepper, and dried oregano enhance the overall flavor of the shrimp risotto.
- Extra virgin olive oil: Used for sautéing shrimp, aromatics, and toasting rice.
- Unsalted butter: Adds richness and depth to the sautéed shallots and tomatoes.
- Aromatics including shallots and garlic add savory flavors to the shrimp risotto.
- Grape tomatoes and tomato paste add sweetness and acidity to the dish.
- Arborio rice: The main ingredient, known for its creamy texture in risotto.
- Dry white wine: Adds acidity and depth to the risotto.
- For serving: fresh oregano (or parsley), crumbled feta cheese, and lemon zest.
If you have leftover tomatoes needing to be used up, check out these fresh tomato recipes — they’re all easy and delicious!
Directions
Risotto tastes better when it’s not rushed. You want to make sure that the broth you’re adding to the rice is warm, and that you’re constantly stirring. This helps to release the starches in the rice which, in turn, create a creamy texture without the addition of cream.
- Warm Broth: Warm chosen broth in a saucepan until simmering.
- Season and Cook Shrimp: Season shrimp with olive oil, dried oregano, salt, and black pepper. Cook seasoned shrimp in a skillet until just cooked; set aside. Shrimp are cooked when they turn opaque and pink. Be cautious not to overcook, as they can become rubbery.
- Sauté Aromatics and Tomatoes: Sauté diced shallots in olive oil and butter until softened. Add chopped garlic, halved grape tomatoes, salt, and tomato paste to the skillet.
- Toast Arborio Rice: This will give the risotto a slightly nutty taste.
- Add White Wine: Pour in white wine, then let it reduce by half.
- Gradually Add Broth: Gradually add warm broth a couple ladlefuls at a time, stirring constantly until rice is a dente (aka: creamy yet tender).
- Reintroduce Shrimp and Oregano: Return the cooked shrimp to the pan, then stir in a few tablespoons of chopped fresh oregano.
- Adjust Seasoning and Serve: Adjust seasoning, then divide into bowls. Serve with crumbled feta, lemon zest (or a squeeze of fresh lemon juice), fresh oregano, and additional black pepper.
The key to perfectly cooked risotto: The rice should be al dente, with a slight bite, and the sauce should be creamy, but not soupy.
Expert Tips For Making Risotto
- Use fresh or high-quality frozen shrimp. Adjust cooking time based on shrimp size for optimal doneness.
- Use Arborio rice for the best results. Rinse the rice if a less creamy texture is desired.
- When cooking with wine, always use a wine you would enjoy drinking. You can also substitute with chicken broth if you are avoiding alcohol.
- Choose a wide skillet with deep sides for better heat distribution during risotto cooking.
- Use hot stock – it keeps the cooking process smooth and prevents the rice from getting mushy.
- Stir, stir, stir! The key to creamy risotto is to gradually add warm liquid to the rice, stirring constantly. This process helps release the starches from the rice, creating a creamy consistency.
Make-Ahead & Storage
- Make-ahead: Shrimp risotto is best eaten immediately after it is cooked. If you want to prepare some ingredients early, you can sautée the aromatics and toast the rice ahead of time.
- Leftovers and storage: Store leftover risotto in an airtight container in the refrigerator within 2 hours of cooking. Use within 2-3 days for the best quality. To reheat, add a splash of broth or water and heat on the stovetop, stirring until warmed through.
- To freeze: Risotto can be frozen, but it may alter the texture slightly. Cool the risotto completely before transferring it to a freezer-safe container or plastic bag. Remove excess air, seal, and label with the date. Freeze for up to 1-2 months. Thaw in the refrigerator overnight before reheating, adding a little liquid if needed during the reheating process.
Serving Suggestions
This shrimp risotto recipe is a rich dish that pairs beautifully with crusty bread and a variety of side dishes (suggestions below). If you really want to take it over the top, consider a drizzle of truffle oil.
We love serving it with a simple arugula salad or a Greek salad, and it goes great with other vegetable dishes like roasted broccolini, sautéed mushrooms, and grilled asparagus.
Risotto Variations
- You can use scallops or lobster in place of the shrimp. Instead of shallots, you might use diced red onions or leeks for the aromatic base.
- You could also add mushrooms like shiitakes or cremini mushrooms, and if you’re not a fan of feta, consider goat cheese or Parmesan cheese instead.
- Want some heat? Add a pinch of crushed red pepper flakes just before adding the Arborio rice.
The type of rice you use matters! While Arborio rice is the most commonly used for its creamy texture, other short-grain varieties like Carnaroli or Vialone Nano are suitable for risotto.
Wine Pairings For Shrimp Risotto
Like I said, this makes a phenomenal date night dinner at home! I’d recommend serving this with Chardonnay (especially a white Burgundy), Albariño, or a California Sauvignon Blanc (I cannot stand New Zealand Sauvignon Blanc!).
Side note, if you’re a shrimp lover like me and enjoy the combination of shrimp, tomatoes, and cheese (you do, right?) try my crispy shrimp Parmigiana next!
You’ll love this recipe that brings together creamy risotto with flavorful shrimp and tangy feta. It’s the perfect meal for impressing guests and the result is a bowl of pure comfort!
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Italian Shrimp Risotto with Tomatoes & Feta
Ingredients
- 6 cups vegetable broth, chicken broth, seafood stock, or water
- 1 lb large shrimp, peeled and deveined
- 1½ tsp Kosher salt, divided
- 1 tsp dried oregano
- ¼ tsp freshly ground black pepper, plus more for serving
- ¼ cup extra virgin olive oil, divided
- 2 Tbsp unsalted butter
- 2 medium shallots, finely diced
- 3 cloves garlic, finely chopped or grated
- 1 pint grape tomatoes, halved
- 1 Tbsp tomato paste
- 1½ cups Arborio rice
- 1 cup dry white wine
- 2 Tbsp fresh oregano, finely chopped, plus more for garnish
- 2-3 oz feta cheese, crumbled
- ½ medium lemon, zested, then cut into wedges
Instructions
- Warm the broth. Place 6 cups of vegetable broth (chicken broth, seafood stock, or water) in a large saucepan, then bring to a boil. Once warm, reduce the heat to a simmer.
- Season the shrimp. Place 1 lb cleaned shrimp in a large bowl. Season with 2 Tbsp olive oil, 1 tsp dried oregano, 1 tsp Kosher salt, and ¼ tsp freshly ground black pepper.
- Cook the shrimp. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. When hot, add the seasoned shrimp and sauté until just cooked through, about 1-2 minutes on the first side and just 1 minute more on the second. Transfer the shrimp to a plate, then lower the heat to medium.
- Sauté aromatics. Heat remaining 2 Tbsp olive oil and 2 Tbsp butter. Add 2 diced shallots and cook, stirring occasionally, until softened, about 3-5 minutes. Add 3 cloves chopped garlic and 1 pint of halved grape tomatoes, then season with ½ tsp Kosher salt. Stir in 1 Tbsp tomato paste.
- Toast the rice. Add 1½ cups Arborio rice then cook, stirring often, for 1-2 minutes until warm and toasted.
- Add wine. Pour in 1 cup of white wine, then allow to reduce by half, about 2 minutes.
- Add the warm broth. Begin adding broth 1-2 ladlefuls at a time, stirring constantly. After a couple minutes, most of the broth should be absorbed by the rice. Repeat, adding more broth, water, or stock, and stirring continuously, until the rice is creamy, yet tender, about 20 minutes total. Variation in cook time may be due to the size of your pan or the temperature. You want the rice to be al dente with just the slightest bite. The risotto should move freely around the pan and be more soupy than dry.
- Finish, then serve. Add the cooked shrimp back into the risotto (or simply serve it on top) then stir in 2 Tbsp chopped fresh oregano. Taste and adjust seasoning as needed. Divide between bowls, then serve with crumbled feta cheese, lemon zest, fresh oregano leaves, and additional black pepper. Enjoy!
Notes
- Make-ahead: Shrimp risotto is best eaten immediately after it is cooked. If you want to prepare some ingredients early, you can sautée the aromatics and toast the rice ahead of time.
- Leftovers and storage: Store leftover risotto in an airtight container in the refrigerator within 2 hours of cooking. Use within 2-3 days for the best quality. To reheat, add a splash of broth or water and heat on the stovetop, stirring until warmed through.
- To freeze: Risotto can be frozen, but it may alter the texture slightly. Cool the risotto completely before transferring it to a freezer-safe container or plastic bag. Remove excess air, seal, and label with the date. Freeze for up to 1-2 months. Thaw in the refrigerator overnight before reheating, adding a little liquid if needed during the reheating process.
Nutrition
Photography by: Cambrea of Cambrea Bakes
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