Creamy Risotto with Shrimp

Kitchen Tested
  • Yield 4 servings

Creamy and indulgent, this risotto is topped off with succulent sauteed shrimp and a pop of heat.

Creamy Risotto with Shrimp
Mark Boughton Photography / styling by Teresa Blackburn

For the best consistency, remove the risotto from the heat when there is still some liquid visible; the rice will continue to absorb it. Pair this with an arugula salad and a crisp white wine or lighter red like Pinot Noir.


4 cups reduced-sodium vegetable or chicken broth
4 tablespoons plus 1 teaspoon, extra-virgin olive oil, divided
2 medium shallots, minced
1/2 teaspoon coarse salt, divided
Freshly ground black pepper
1 cup Arborio rice
1/2 cup dry white wine
1 cup frozen green peas
1 tablespoon butter
1/4 cup heavy cream
1/4 cup grated Parmigiano Reggiano cheese
1 pound jumbo shrimp, peeled and deveined, tails intact
Crushed red pepper flakes


  1. Heat broth in a saucepan. Keep warm.
  2. Heat 4 tablespoons oil in a medium saucepan over medium-high heat. Add shallots, 1⁄4 teaspoon salt and pepper; sauté 2 minutes. Add rice and stir to coat in oil. Cook, stirring constantly, 2 minutes. Add wine, bring to a simmer and cook until wine is absorbed, about 2 minutes. Reduce heat to medium and add 1 cup warm broth. Cook, stirring constantly, until liquid is mostly absorbed. Continue adding broth 1 cup at a time, cooking and stirring, until rice is al dente, 25 to 30 minutes. Add green peas and cook 3 minutes. Add butter, cream and cheese, stirring until incorporated.
  3. Sprinkle shrimp with remaining 1⁄4 teaspoon salt, black pepper and pepper flakes. Heat remaining 1 teaspoon oil in a skillet. Add shrimp and sauté just until firm and bright pink, about 2 minutes per side. Serve with risotto.



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