Shrimp risotto

Shrimp risotto

Based on 53 ratings
Lucie

Lucie

Contributor

Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
250 g
shrimp
125 g
risotto rice
½
onion
cloves
garlic
2 tbsp
olive oil (divided)
100 ml
white wine
½
bay leaf
250 ml
fish stock
25 g
Parmesan cheese
1 tbsp
butter (divided)
5 g
basil
1 tbsp
lemon juice
salt
pepper
MetricImperial

Utensils

cutting board, knife, pot, rubber spatula, fine grater, large frying pan

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How-To Videos

homemade-fish-stock

Homemade fish stock

how-to-prepare-shrimp

How to prepare shrimp

how-to-grate-cheese

How to grate cheese

Nutrition per serving

Cal491
Fat27 g
Protein37 g
Carb14 g
  • Step 1/5

    Peel and finely chop onion and two-thirds of the garlic cloves.
    • ½ onion
    • 1 cloves garlic
    • cutting board
    • knife

    Peel and finely chop onion and two-thirds of the garlic cloves.

  • Step 2/5

    Heat half of the olive oil in a large pot over medium heat and fry onion and garlic until translucent. Add risotto rice and keep frying until the rice gets translucent too, approx 5 min.
    • 1 tbsp olive oil
    • 125 g risotto rice
    • pot
    • rubber spatula

    Heat half of the olive oil in a large pot over medium heat and fry onion and garlic until translucent. Add risotto rice and keep frying until the rice gets translucent too, approx 5 min.

  • Step 3/5

    Deglaze the pot with half of the white wine and let it simmer over medium-low heat until the wine is almost completely gone. First add the bay leaf, then alternating ladle in remaining white white wine and fish stock little by little, only adding more liquid once all the liquid in the pot is absorbed. Stir constantly.
    • 100 ml white wine
    • ½ bay leaf
    • 250 ml fish stock

    Deglaze the pot with half of the white wine and let it simmer over medium-low heat until the wine is almost completely gone. First add the bay leaf, then alternating ladle in remaining white white wine and fish stock little by little, only adding more liquid once all the liquid in the pot is absorbed. Stir constantly.

  • Step 4/5

    As soon as  the risotto rice has soaked up all liquid and reached the perfect tender texture, add freshly grated Parmesan cheese and half of the butter. Season with salt and pepper to taste. Set aside.
    • 25 g Parmesan cheese
    • ½ tbsp butter
    • salt
    • pepper
    • fine grater

    As soon as the risotto rice has soaked up all liquid and reached the perfect tender texture, add freshly grated Parmesan cheese and half of the butter. Season with salt and pepper to taste. Set aside.

  • Step 5/5

    Heat remaining olive oil in a large frying pan and fry shrimp for approx. 1 – 2 min. or until cooked through. Add remaining butter, remaining garlic clove, basil, and lemon juice. Season with salt and pepper. Serve risotto with shrimp on top. Enjoy!
    • 1 tbsp olive oil
    • 250 g shrimp
    • ½ tbsp butter
    • ½ clove garlic
    • 5 g basil
    • 1 tbsp lemon juice
    • salt
    • pepper
    • large frying pan
    • rubber spatula

    Heat remaining olive oil in a large frying pan and fry shrimp for approx. 1 – 2 min. or until cooked through. Add remaining butter, remaining garlic clove, basil, and lemon juice. Season with salt and pepper. Serve risotto with shrimp on top. Enjoy!

  • Enjoy your meal!

    Shrimp risotto

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