Description
Creamy, comforting, and packed with flavor, this Shrimp Risotto is the perfect fusion of luxurious textures and savory seafood. Arborio rice slowly cooked in vegetable broth and finished with Parmesan and tender shrimp makes for a restaurant-quality dish you can enjoy at home.
Ingredients
Scale
- 1 cup Arborio rice
- 1 lb (450 g) fresh shrimp, peeled and deveined
- 4 cups (1 liter) low-sodium vegetable broth
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese (or nutritional yeast for vegan)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Optional: Fresh parsley or lemon zest for garnish
Instructions
- Warm the Broth: In a saucepan, heat the vegetable broth over low heat and keep it warm.
- Cook Aromatics: In a large skillet or saucepan, heat olive oil over medium heat. Sauté the chopped onion for 3–4 minutes until translucent. Add garlic and cook for 1 minute more.
- Add Rice: Stir in Arborio rice and toast for 1–2 minutes until slightly translucent at the edges.
- Add Broth Gradually: Ladle in warm broth, one scoop at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding more. Repeat until the rice is creamy and tender, about 20 minutes.
- Cook Shrimp: While the risotto is finishing, cook the shrimp in a separate pan with a splash of olive oil. Cook 2–3 minutes per side, or until pink and opaque.
- Finish Risotto: Once rice is cooked, stir in Parmesan cheese. Season with salt and pepper to taste.
- Combine: Gently fold in the cooked shrimp. Garnish with fresh parsley or lemon zest if desired.
- Serve Hot and enjoy the creamy, savory deliciousness!
Notes
- Calories: ~420
- Protein: 28g
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 2g
- Sodium: 600mg
- Prep Time: 10 minutes
- Cook Time: 30 minutes