Shrimp risotto

Shrimp risotto

Based on 12 ratings

Difficulty

Easy ๐Ÿ‘Œ
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g shrimp
250 g risotto rice
onion
3 cloves garlic
4 tbsp olive oil (divided)
200 ml white wine
bay leaf
500 ml fish stock
50 g Parmesan cheese
2 tbsp butter (divided)
10 g basil
2 tbsp lemon juice
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
491
Protein
37g
Fat
27g
Carb
14g

Step 1/5

Peel and finely chop onion and two-thirds of the garlic cloves.
  • 1 onion
  • 2 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.
  • 2 tbsp olive oil
  • 250 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.
  • 200 ml white wine
  • 1 bay leaf
  • 500 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.
  • 50 Parmesan cheese
  • 1 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 โ€“ 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!
  • 2 tbsp olive oil
  • 500 shrimp
  • 1 tbsp butter
  • 1 clove garlic
  • 10 basil
  • 2 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 โ€“ 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!