Garlic Butter Shrimp Risotto

$- 1 cup Arborio rice - 1 lb large shrimp, peeled and deveined - 4 cups low-sodium chicken or vegetable broth - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon lemon zest - 4 tablespoons unsalted butter, divided - 1 tablespoon olive oil - 1 cup grated Parmesan cheese - Fresh parsley, chopped When making garlic butter shrimp risotto, start with quality ingredients. Arborio rice is key. This rice has a high starch content, which makes the risotto creamy. You want large shrimp, peeled and deveined. They cook fast and add great flavor. Use low-sodium chicken or vegetable broth. This keeps the dish balanced and allows for better control over saltiness. Next, chop a medium onion finely. This adds sweetness to the dish. Mince three cloves of garlic. Garlic brings that strong flavor we love. Don’t forget the lemon zest! It adds brightness to the rich risotto. For fats, you’ll need unsalted butter and olive oil. The butter gives a rich taste while the olive oil helps with cooking. Grate a cup of Parmesan cheese. This cheese melts well and adds depth. Lastly, fresh parsley adds color and a fresh touch when serving. Gathering these ingredients will set you up for a tasty and creamy risotto experience. {{ingredient_image_1}} First, heat the broth in a saucepan over medium heat. You want it warm but not boiling. Keeping the broth warm helps the rice cook evenly. In a large skillet, pour in the olive oil and heat it over medium heat. Add the finely chopped onion. Sauté it for about 3-4 minutes until it looks clear. Then, stir in the minced garlic and cook for one more minute. Your kitchen will smell amazing! Now, add the Arborio rice to the skillet. Stir well to coat each grain with the oil and onion mix. Toast the rice for about 2 minutes while stirring. Next, pour in 1 cup of the warm broth. Keep stirring until it’s mostly absorbed. Continue adding one cup of broth at a time. Stir after each addition until it’s absorbed. This process will take about 18-20 minutes. You want the risotto creamy and slightly firm to the bite, known as al dente. In a separate pan, melt 2 tablespoons of butter over medium heat. Add the shrimp and sauté until they turn pink and opaque. This should take about 2-3 minutes per side. Don’t forget to season with salt, pepper, and lemon zest for extra flavor. Once done, remove them from heat and set aside. Once your risotto is creamy and ready, stir in the cooked shrimp. Add the remaining 2 tablespoons of butter and the grated Parmesan cheese. Mix everything well until creamy and combined. Taste your risotto and adjust the salt and pepper if needed. Serve it hot, garnished with fresh parsley for a final touch. To make great risotto, keep your heat steady and medium. Stir often to stop the rice from sticking. This will help the rice release its starch. The starch makes the risotto creamy. Stirring isn’t just for mixing; it’s key to cooking. Make sure to add broth slowly and wait for it to absorb. Each cup should be mostly gone before you add the next. This takes about 18 to 20 minutes. Using fresh shrimp is very important. Look for shrimp that smell clean and sweet. If possible, buy shrimp that is wild-caught. For broth, choose a low-sodium type. This lets you control the salt better. You can use chicken or vegetable broth. Both work well in risotto. Fresh ingredients make a big difference in taste. If you have leftover risotto, store it in an airtight container. Let it cool first to keep the texture. In the fridge, it lasts about 3 days. To reheat, add a splash of broth or water. This helps bring back the creaminess. You can also heat it on the stove for better results. Pro Tips Use Fresh Shrimp: Always opt for fresh shrimp for the best flavor and texture. If using frozen shrimp, ensure they are properly thawed before cooking. Stir Constantly: Stirring the risotto constantly helps release the starches from the Arborio rice, resulting in a creamy texture. Don't skip this step! Finish with Cold Butter: For an extra creamy finish, add cold butter at the end before serving. This will help emulsify and enhance the risotto's richness. Experiment with Flavors: Feel free to add other ingredients like peas, asparagus, or sun-dried tomatoes to customize your risotto and elevate the dish. {{image_2}} You can swap shrimp for other seafood. Scallops or crab work well in this dish. They bring their own unique flavors. For a vegetarian version, try using mushrooms instead of shrimp. Mushrooms add a nice earthiness. Their texture becomes creamy when cooked in the risotto. Adding white wine can boost the taste. It gives a rich depth to the risotto. Use a dry white wine for the best results. You can also play with herbs. Fresh thyme, basil, or dill can add new layers of flavor. Each herb gives a different twist, so explore what you like. Pair your risotto with side dishes for a full meal. A fresh green salad complements the risotto well. You can also serve it with roasted vegetables. The crunch of veggies contrasts nicely with creamy risotto. For a special touch, add a slice of garlic bread on the side. It’s perfect for soaking up any leftover sauce. You can store leftover garlic butter shrimp risotto in the fridge. It lasts up to three days. Make sure to let it cool before putting it in a container. This helps keep it fresh and tasty. You can freeze cooked risotto if you have extras. Use a safe container to avoid freezer burn. When you want to eat it, thaw it in the fridge overnight. To reheat, warm it on the stove with a little broth. Stir often to keep it creamy. I recommend using airtight containers for storage. Glass containers work well, but plastic ones are great too. Ensure they seal tightly to keep the risotto fresh. This way, you can enjoy your meal later without losing flavor. Arborio rice is the best choice for risotto. This rice has a high starch content. It gives risotto its creamy texture. Arborio rice stays firm yet tender when cooked. This balance is key to great risotto. Yes, you can make it ahead. To reheat, add some broth to the risotto. This keeps it creamy and prevents it from being dry. Heat it gently on the stove. Stir well to mix in the broth. Yes, garlic butter shrimp risotto is gluten-free. The main ingredients are rice and broth. Just check that your broth is gluten-free. This dish is safe for gluten-sensitive diets. Enjoy without worry! This blog post covered how to make garlic butter shrimp risotto. We discussed the main ingredients like Arborio rice and large shrimp. Sautéing onion and garlic adds flavor, while using quality broth is key. You learned step-by-step, from preparing the broth to mixing in shrimp and butter. I shared tips for great texture and storage, plus tasty variations to try. Risotto is flexible and rewarding to make, perfect for any meal. Enjoy experimenting and savoring your homemade dish!$

Garlic Butter Shrimp Risotto

A creamy and flavorful risotto made with shrimp, garlic, and Parmesan cheese.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

1 cup Arborio rice
1 lb large shrimp, peeled and deveined
4 cups low-sodium chicken or vegetable broth
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup grated Parmesan cheese
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 teaspoon lemon zest
to taste Salt and pepper
to taste Fresh parsley, chopped (for garnish)

Instructions

In a saucepan, heat the chicken or vegetable broth over medium heat. Keep it warm but not boiling as you make the risotto.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the Arborio rice to the skillet, stirring to coat the rice with the oil and onion mix. Toast the rice for about 2 minutes, stirring frequently.
Pour in 1 cup of the warm broth, stirring continuously until it’s mostly absorbed. Continue adding the broth, one cup at a time, stirring after each addition until each cup is absorbed before adding the next - this should take about 18-20 minutes.
In a separate pan, melt 2 tablespoons of butter over medium heat. Add the shrimp and sauté until they turn pink and opaque, about 2-3 minutes per side. Season with salt, pepper, and lemon zest. Remove from heat and set aside.
Once the risotto is creamy and al dente, stir in the cooked shrimp along with the remaining 2 tablespoons of butter and grated Parmesan cheese. Mix well until creamy and combined.
Taste and adjust salt and pepper if needed.
Serve hot, garnished with fresh parsley.

Notes

Serve hot and garnish with fresh parsley for added flavor.

Keyword butter, garlic, parmesan, risotto, shrimp