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Home ยป Recipe Index ยป Comfort Food Recipes

Creamy Parmesan Risotto Recipe with Shrimp

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
June 12, 2020
4.78 from 35 votes


Last Updated June 16, 2020 | 4 Comments

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Creamy Parmesan Risotto Recipe made with shallots, white wine, and arborio rice simmered in a rich and flavorful homemade seafood stock with plump jumbo-sized shrimp. Super easy to make right at home for a delicious weeknight dinner!

white bowl of Creamy Parmesan Risotto Recipe with Shrimp with slice of lemon surrounded by blue striped napkin

Creamy Parmesan Risotto Recipe with Shrimp

If this is your first time making risotto, don’t worry, it is actually quite simple. With that said, it’s important to remember that this creamy Italian rice dish does not like to be rushed. Be prepared to spend 30 minutes dedicated to one thing and that is stirring the rice while slowly adding hot broth, one ladleful at a time, stirring and cooking slowly until the broth is absorbed and you can add the next ladleful.

Assuming my child isn’t running around the kitchen getting into snacks, I find the whole process quite relaxing. Pull up a chair or stool, sip on a glass of wine (white wine recommended for this recipe), and stir, stir, stir. That’s it.

RELATED >> Easy Butternut Squash Risotto Recipe (Instant Pot)

close up of white bowl of Creamy Parmesan Risotto Recipe with Shrimp with slice of lemon

What is Risotto?

Risotto, in its most basic form, is rice and broth. Having developed a reputation as being too complicated or one of those recipes better left to the professionals, many home-cooks overlook this warm and creamy Italian rice dish.

Risotto is actually quite easy to make, and ironically, one of the very first recipes I ever tried cooking myself (before I knew how to cook anything).

So what exactly is risotto? And how is it made?

Well, risotto is a creamy Italian rice dish. Some people compare it to mac and cheese, but I disagree (unless, of course, you add loads of cheddar cheese, then maybe…)

Made using arborio rice, risotto is cooked by slowly adding approximately 1/2 cup (or one ladle-full) of hot broth at a time. Known as the “risotto method”, this process allows the rice to release its starch to create a rich, luscious, creamy texture without the use of added cream or cheese.

A properly cooked risotto should not be stiff, nor should it run across the plate. It should have a little bounce to it, forming soft, fluffy mounds.

My favorite thing to garnish with nearly any Parmesan risotto is freshly squeezed lemon juice. Not required, but recommended.

What is Arborio Rice?

Arborio Rice is a type of short-grain white rice named after an area in Italy where it was originally cultivated – the town of Arborio in the Po Valley. 

Short, plump, and oval-shaped, arborio is a variety of superfino rice and one of the largest of all short-grain Italian rice varieties belonging to the species Oryza sativa japonica.

High in the starch, amylopectin, upon cooking, arborio rice releases its natural starch, resulting in creamier, more luscious rice that is firmer and chewier when compared to regular rice such as long-grain basmati rice or jasmine rice.

RELATED >> Different Types of Rice: Varieties and What to Do With Them

Small white bowl filled with uncooked arborio rice

Ingredients in Shrimp Risotto

  • Shrimp (plus shrimp shells, optional, see below)
  • Olive oil
  • Salt and Pepper
  • Sweet paprika
  • Butter
  • Shrimp or Seafood stock
  • Shallots
  • Garlic cloves
  • Arborio rice
  • Dry white wine
  • Parmesan cheese
  • Fresh parsley and Lemon wedges

Since discovering how easy it is to make your own shrimp stock from shrimp shells, I now make my own whenever I have the chance and add it to recipes like this shrimp risotto, shrimp etouffee, and even this chicken and rice soup.

If you prefer not to make your own shrimp stock, substitute with:

  • Low sodium chicken broth or chicken stock
  • Vegetable broth
  • Water (not recommended)
  • Beef broth or bone broth (better for a mushroom risotto)

Do I have to add white wine?

Nope. Simply replace with 1/2 cup of broth.

Can I make this recipe vegetarian? 

Absolutely. Use a veggie broth and omit the shrimp. Feel free to replace the shrimp with veggies like peas, asparagus, onion, and carrots.

white pot of Creamy Parmesan Risotto Recipe

How to Make Risotto 

Full printable recipe with instructions below.

1. Prepare your ingredients. Once you start cooking the rice all of your attention will be on the rice. Prepare all your ingredients now, including the shrimp.

2. Pat the shrimp dry with paper towels and gently toss to coat with olive oil. Sprinkle with salt, black pepper, and sweet paprika. Mix thoroughly to combine and set aside.

3. Cook the shrimp in a large skillet until fully cooked, approximately 2-3 minutes each side. Remove the cooked shrimp to a clean plate and tent with foil to keep warm. Repeat with any remaining shrimp.

4. Bring your stock (8 cups) to a simmer. Reduce heat to low, cover, and keep warm until ready to use.

5. Sauté the shallots and garlic until soft.

6. Add the arborio rice and mix thoroughly to coat in butter and shallots. Cook for 2 minutes or so, stirring often.

7. Add the white wine and cook, stirring and scraping the bottom of the pan, until the wine has evaporated.

8. Begin adding the hot stock, one ladle at a time. Stir frequently. Wait to add another ladle until the broth/liquid has been almost completely absorbed by the rice. This process may take between 20-30 minutes. Text for doneness after the 15-minute mark.

9. When your risotto is ready, remove from heat and stir in the last of the butter and 1 cup of shredded Parmesan cheese. Season with additional salt and pepper, to taste.

10. Serve immediately garnished with freshly chopped parsley, lemon wedges, and additional Parmesan cheese. Top with plump cooked shrimp.

two white bowls of Creamy Parmesan Risotto Recipe with Shrimp with slice of lemon surrounded by blue striped napkin

More Creamy Rice Recipes,

Creamy Chicken and Wild Rice Soup Recipe

Easy Rice Pudding Recipe

Chicken Broccoli Rice Casserole Recipe

Arroz Caldo Recipe (Filipino Chicken and Rice Porridge)

If you try making this Creamy Parmesan Risotto Recipe with Shrimp, please leave me a comment and let me know! I always love to hear your thoughts.

overhead image of white bowl of Creamy Parmesan Risotto Recipe with Shrimp with slice of lemon surrounded by blue striped napkin

RECIPE CARD

A bowl of Risotto with shrimp

Creamy Parmesan Risotto with Shrimp Recipe

4.78 from 35 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
Feel free to substitute the homemade shrimp stock for store-bought seafood stock, or low-sodium chicken broth. Click here to learn more about arborio rice.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 25 minutes mins
Cook Time 35 minutes mins
To make homemade stock 40 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Dinner
Cuisine American, Italian
Servings 6 servings
Calories 732 kcal

Ingredients
 
 

For the Homemade Shrimp Stock (optional)

  • Shells from at least 2 pounds of raw shrimp
  • 1 medium onion - roughly chopped
  • 2 ribs celery - roughly chopped
  • 3 cloves garlic - peeled and smashed
  • 5 large bay leaves
  • 8 cups water

For the Parmesan Risotto with Shrimp

  • 2 tablespoon olive oil
  • 2 teaspoon salt - divided
  • ½ teaspoon black pepper
  • 2 teaspoon sweet paprika
  • 2 pounds shrimp - peeled and deveined
  • 6 tablespoon salted butter - divided
  • 8 cups homemade shrimp stock - (or low-sodium chicken stock, vegetable broth, or water)
  • 4 shallots - minced
  • 6 cloves garlic - minced
  • 2 cups arborio rice - do not wash
  • ¾ cup dry white wine
  • 2 cups grated parmesan cheese - divided
  • Fresh parsley - to garnish
  • lemon wedges - for serving (at least 3-4 lemons)
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Instructions
 

For the Homemade Shrimp Stock (optional)

  • If you haven't already, thaw the shrimp. Peel and devein each shrimp (leave tails on or remove, up to you). Transfer the shrimp to a large bowl and set aside in the refrigerator). Meanwhile, add the shells to a large pot. Add the roughly chopped onion, celery, smashed garlic, and bay leaves. Fill with approximately 8-9 cups of water (you will need 8 cups of stock, but the additional liquid will account for any liquid lost to avaportion).
  • Bring to a boil over high heat then reduce heat to low. Cover and simmer for 45-60 minutes. Strain the broth through a fine-mesh strainer into a separate pot or container and set over low heat to keep warm. Cover.

For the Parmesan Risotto with Shrimp

  • Remove the shrimp from the refrigerator. Pat dry with paper towels and gently toss to coat with 1-2 tablespoons of olive oil. Sprinkle with salt, black pepper, and sweet paprika. Mix thoroughly to combine and set aside.
  • To cook the shrimp, melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 3 minutes before flipping and cooking the other side, approximately 2-3 minutes, or until cooked through. Remove cooked shrimp to a clean plate and tent with foil to keep warm. Repeat with remaining shrimp (see notes).
  • If using store-bought broth, bring to a simmer in a small pot over medium-high heat. Reduce heat to low, cover, and keep warm until ready to use.
  • Melt 2 tablespoons butter in a large Dutch oven or large, wide, deep sauté pan set over medium heat. Add the shallots and cook until soft, approximately 4-6 minutes. Add the minced garlic and cook for an additional minute.
  • Add the arborio rice and mix thoroughly to coat in butter and shallots. Cook for 2 minutes or so, stirring often to prevent the rice from burning. Add the white wine and cook, stirring and scraping the bottom of the pan, until the wine has evaporated.
  • Begin adding the hot stock, one ladle at a time, stirring frequently. Wait to add another ladle until the broth/liquid has been almost completely absorbed by the rice. Don't be tempted to rush this process as this is what makes risotto unique with its extra creamy consistency.
  • Reduce the heat if you notice that the broth is evaporating rather than be absorbed, or the rice is boiling hard- it should be gently simmering. This will take approximately 20 minutes or so. It's ready when the rice is soft, but still slightly chewy. You may not use all of the broth (but likely most of it).
  • When your risotto is ready, remove from heat and stir in the last 2 tablespoons of butter and 1 cup of shredded Parmesan cheese. Season with additional salt and pepper, to taste.
  • Serve immediately garnished with freshly chopped parsley, lemon wedges, and additional Parmesan cheese. Top with plump cooked shrimp.
  • Allow leftovers to cool before transferring to an airtight container in the refrigerator for up to 3 days.

Jessica's Notes

If you prefer not to cook with wine, replace it with 1/2 cup of broth.
Preparing homemade shrimp stock will add an additional hour of prep/cook time to this recipe. If you don't have that kind of time, feel free to make your risotto with homemade or store-bought low-sodium chicken stock or veggie broth, I do not recommend using plain water.
You may cook the shrimp either before you start the risotto or after. There are pros and cons to each. Cook the shrimp before, cover, and let it rest. It won't be as sizzling hot, but it will be warm and delicious. Cook it after and the same may be said for the risotto - though you could always add an extra small ladle of warm broth after the shrimp has cooked, cook the rice for a minute or so over low heat, and you'll be good to go. A third option is to bake your shrimp. To bake -
  • Preheat oven to 400°F. 
  • Spread the shrimp in an even layer over a rimmed baking sheet lined with parchment paper.
  • In the last 5 minutes of cooking your risotto, transfer the shrimp to the oven and bake until the shrimp are pink and cooked through (approximately 5 minutes).
Can't find Arborio rice? Substitute with Carnaroli rice, Vialone Nano Rice, or other grain completely like farro, pearled barley, or steel-cut oats. Note that total liquid amounts and cooking times may vary.
You may also enjoy: What is Arborio Rice?
This recipe is 100% gluten-free.

Nutritional Information

Calories: 732kcal | Carbohydrates: 62g | Protein: 49g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 441mg | Sodium: 2594mg | Potassium: 385mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1031IU | Vitamin C: 11mg | Calcium: 630mg | Iron: 7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

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About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

969 shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Barbara Ray says

    January 3, 2024 at 8:48 am

    Hi If I am serving 8 people, how would you modify this recipe
    Thank you

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      January 3, 2024 at 8:59 am

      If serving 8, I would scale it up to 10 or 12 by clicking on the “6” in serving and moving it accordingly ๐Ÿ™‚

      Reply
  2. Greg K says

    January 14, 2023 at 7:03 pm

    Can you use Seafood stock if you dont make the shrimp stock? Would this mess with the overall flavor? Just curious why you recommend chicken or vegetable stock if you choose not to make the shrimp stock. Thanks!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      January 15, 2023 at 9:31 am

      seafood stock will work fine ๐Ÿ™‚

      Reply

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Recipe Rating




4.78 from 35 votes (35 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

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