I finally nailed my Creamy Shrimp Risotto with a single unexpected pantry trick that makes the whole dish come together in a new way.

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I love when something that sounds fancy actually turns out to be simple. This Easy Shrimp Risotto sneaks up on you, the Arborio rice getting tender and almost silky while large shrimp add that pop of sea flavor.

I kept thinking about every Creamy Shrimp Risotto ive tasted at restaurants, and wanted to build something with a little more bite and less fuss. It’s the kind of entry in my mental list of Risotto Recipes that makes weeknights feel a bit special, so you might try it, taste it, and wonder why you didnt start sooner.

Ingredients

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Arborio rice: Creamy, starchy rice that soaks up broth, gives risotto its signature rich texture.
Shrimp: High in protein, low calorie; it’s sweet, briny flavor cooks quickly, adds seafood punch.
Parmesan cheese: Umami salty finish gives creaminess and savory depth, adds calcium.
Lemon zest and juice: Bright tangy notes that cut the richness, adds fresh lift.
Frozen green peas: Sweet pop of color and fiber, tiny bursts that lighten each bite.
Butter and olive oil: Fats that enrich mouthfeel, carry flavors, use both for depth.
White wine: Adds acidity and complexity, mostly cooks off but leaves subtle fruit notes.
Onion or shallots with garlic: Aromatic base that builds a savory backbone, lightly sweet.

Ingredient Quantities

1 1/2 cups Arborio rice

4 to 5 cups low sodium chicken broth or vegetable broth

1 pound large shrimp peeled and deveined tails on or off

1/2 cup dry white wine

1 small onion or 2 shallots

2 cloves garlic

2 tablespoons olive oil

2 tablespoons unsalted butter

1 cup frozen green peas

1/2 to 3/4 cup grated Parmesan cheese

Zest and juice of 1 lemon

Salt and freshly ground black pepper to taste

2 tablespoons fresh parsley

How to Make this

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1. Warm 4 to 5 cups low sodium chicken or vegetable broth in a saucepan and keep it at a bare simmer while you work, you’ll be adding it hot to the rice.

2. Peel and devein the shrimp if needed, pat them dry and season lightly with salt and pepper. Mince 1 small onion or 2 shallots and 2 cloves garlic; zest and juice 1 lemon; chop about 2 tablespoons parsley.

3. In a large heavy skillet or wide pot, heat 2 tablespoons olive oil over medium heat with 1 tablespoon of the unsalted butter until shimmering. Add the onion or shallots and cook until soft and translucent, about 4 to 5 minutes, then add the garlic and cook 30 seconds more.

4. Add 1 1/2 cups Arborio rice to the pan and stir to coat the grains with oil and butter, toasting them about 1 to 2 minutes until the edges look slightly translucent. Don’t skip this, it helps the risotto texture.

5. Pour in 1/2 cup dry white wine and stir until the wine is mostly absorbed.

6. Start adding the hot broth, one ladleful at a time, stirring fairly often and waiting until the liquid is mostly absorbed before adding the next ladle. Use about 4 to 5 cups total and cook until the rice is creamy and just al dente, about 18 to 20 minutes. Taste as you go, adjust with more broth if needed.

7. While the rice is cooking, heat a small skillet over medium-high, add a little olive oil (from the 2 tablespoons) and quickly sauté the shrimp about 1 to 2 minutes per side until opaque and just cooked through, do not overcook. Set aside. If you prefer, you can toss the frozen 1 cup peas into the risotto during the last 2 to 3 minutes of cooking so they thaw and heat through.

8. When the rice is creamy and tender, turn off the heat and stir in the remaining 1 tablespoon butter, 1/2 to 3/4 cup grated Parmesan cheese, the lemon zest and juice, cooked shrimp, peas, and the chopped parsley. Mix gently so the shrimp dont break up too much.

9. Season to taste with salt and freshly ground black pepper, let the risotto rest 1 minute to thicken slightly, then serve immediately with extra Parmesan and a little extra parsley if you like.

Equipment Needed

1. Medium saucepan to keep 4–5 cups broth hot
2. Large heavy skillet or wide pot for the risotto
3. Small skillet for quickly sautéing the shrimp
4. Ladle for adding the broth one scoop at a time
5. Wooden spoon or silicone spatula for stirring gently
6. Measuring cups and spoons for rice, wine and broth
7. Chef’s knife and cutting board for onion, garlic, lemon, parsley and shrimp prep
8. Microplane or citrus zester for lemon zest
9. Box grater or fine grater for the Parmesan
10. Tongs or slotted spoon to transfer the shrimp without breaking them

FAQ

Q: How do I know when the risotto is done? A: The rice should be tender with a little bite in the center and suspended in a creamy sauce, not dry or soupy. Taste a spoonful around 18 to 22 minutes after you start adding the warm broth. If it still feels chalky, keep adding a bit of hot broth and cook a few more minutes.

Q: When should I add the shrimp so they dont get rubbery? A: Add raw shrimp in the last 3 to 4 minutes of cooking, stirring gently until they turn pink and opaque. If the shrimp are precooked, just stir them in off the heat to warm them, about 1 minute, so they dont overcook.

Q: Can I skip the white wine or substitute it? A: Yes. Use an equal amount of extra warm broth and add a splash of lemon juice or a teaspoon of white wine vinegar for brightness. The wine just adds depth so its fine to omit if you prefer.

Q: How do I keep the risotto creamy and not gluey? A: Use warm broth, add it ladle by ladle, and stir often but dont over stir. Finish off the heat with butter and Parmesan, that makes it silky. If its too thick, loosen with a little extra hot broth or a splash of water.

Q: When do I add the peas, lemon and Parmesan? A: Stir the frozen peas in during the last 2 minutes so they heat through but stay bright. Remove from heat, then stir in the grated Parmesan, lemon zest and a squeeze of lemon juice, plus the butter. Taste and season with salt and pepper.

Q: Can I make this ahead and how do I reheat leftovers? A: You can make it a day ahead but risotto loses creaminess. Store in an airtight container in the fridge up to 2 to 3 days. Reheat gently in a skillet with a splash of broth or water, stirring until creamy again. Microwave works if you add liquid and stir several times.

Easy Shrimp Risotto Recipe Substitutions and Variations

Arborio rice: swap with Carnaroli or Vialone Nano for even creamier risotto, or use short‑grain sushi rice if thats all you have (it’ll be a bit stickier)
Shrimp: try scallops, firm white fish like cod or halibut, or for a vegetarian twist use firm tofu or king oyster mushrooms
Dry white wine: replace with an extra cup of broth plus 1 tablespoon lemon juice or 1 tablespoon white wine vinegar, or use dry vermouth
Parmesan cheese: sub Pecorino Romano or Asiago, or for dairy free swap in nutritional yeast plus a pinch of salt

Pro Tips

Pro tip 1: Keep your broth hot in a separate pot and add it warm. If you keep dumping cold liquid in the rice it slows everything down and can make the texture weird, so heat and ladle. Trust me, it makes a bigger difference than you think.

Pro tip 2: Cook the shrimp really fast in a screaming hot pan and pull them off before theyre fully done, they will finish in the risotto heat. Overcooked shrimp get rubbery and theres no fixing that, so err on the side of undercooked.

Pro tip 3: Turn off the heat before you add the butter and Parmesan and stir gently until the risotto is glossy. If you keep cooking or stir too rough the rice can break down or go grainy, let it rest a minute to settle before you plate.

Pro tip 4: Zest only the colored part of the lemon to avoid bitterness and add the juice at the end for brightness. Also toss frozen peas in at the very end so they stay bright and sweet, not dull and mushy.