Shrimp Risotto is a meal that is both indulgent and comforting. This Italian classic celebrates the simple beauty of good ingredients, transformed through patience, care and timing. Creamy, fragrant, and utterly satisfying, shrimp risotto brings together the delicate sweetness of the sea with the gentle freshness of the garden — a combination that speaks to both refinement and home-cooked warmth.
At the heart of any risotto is the rice — a short-grain variety such as Arborio, Carnaroli, or Vialone Nano. These grains are chosen for their unique ability to release starch as they cook, creating that signature creamy texture without the need for cream. The process of stirring and slowly adding warm stock might seem time-consuming, but it’s precisely what gives risotto its velvety consistency. The rice becomes tender yet firm, each grain distinct but suspended in a luscious, silky sauce.
When shrimp enters the picture, the risotto takes on a whole new dimension. The natural sweetness and gentle brininess of shrimp infuse the rice with a subtle seafood aroma, transforming the dish into something both luxurious and light. The shrimp are usually added towards the end of cooking, allowing them to stay plump and juicy rather than rubbery. Their coral-pink hue contrasts beautifully with the creamy rice, turning the dish into a feast for the eyes as much as the palate.
Adding finely diced zucchini introduces another layer of texture and flavour. As the zucchini softens, it melts slightly into the risotto, its mild flavour complementing the shrimp rather than competing with it. It brings a hint of freshness and a delicate crunch to each bite, bridging the richness of the rice with the brightness of the coriander sprinkled over the top. This final touch of greenery not only adds colour but also a fragrant lift — coriander’s citrusy, slightly peppery note gives the dish a lively finish that cuts through its creaminess.
Shrimp risotto is one of those dishes that feels right for almost any occasion. It’s elegant enough for a dinner party yet comforting enough for a quiet evening at home. It doesn’t demand an elaborate setting; a simple bowl, a glass of white wine, and a fork are all you need. In fact, it’s the sort of meal that encourages you to slow down — both in cooking and in eating.
The aroma of simmering stock, the gentle rhythm of stirring, and the moment you see the rice transform into something glossy and rich — these are all part of the ritual. There’s something meditative about the process, and the result is always worth it. A well-made shrimp risotto captures the spirit of Italian cooking: taking humble ingredients and turning them into something memorable through care and attention.
To elevate your shrimp risotto even further, you might add a light squeeze of lemon juice at the end to brighten the flavours, or a small handful of grated Parmesan for a subtle savoury depth. A drizzle of extra virgin olive oil before serving can add a silky sheen and a touch of fruitiness.
What to Serve with Shrimp Risotto
Shrimp risotto is beautifully on its own, however these few accompaniments can enhance the experience:
- Garlic Bread: A slice or two of warm, crusty garlic bread helps scoop up any remaining risotto and adds a delightful crunch.
- Green Salad: A fresh salad with rocket, cherry tomatoes, and balsamic dressing provides a crisp, tangy contrast.
- Steamed Asparagus: Lightly seasoned asparagus spears pair naturally with shrimp and echo the risotto’s freshness.
- White Wine: A chilled Sauvignon Blanc or Pinot Grigio complements the seafood notes perfectly.
- Lemon Wedges: Offer a touch of acidity that cuts through the richness and highlights the shrimp’s sweetness.
In the end, shrimp risotto isn’t just about the ingredients — it’s about harmony. Every element, from the tender grains of rice to the delicate shrimp and the pop of green from the coriander, plays its part in creating a dish that’s both comforting and refined.
Shrimp Risotto
Ingredients
- 1 tbsp olive oil
- 25 g unsalted butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 300 g Arborio rice or Carnaroli
- 125 ml dry white wine
- 1 litre chicken stock hot vegetable stock
- 250 g raw shrimp medium peeled and deveined
- 1 small zucchini finely diced
- 40 g Parmesan cheese freshly grated
- salt to taste
- freshly ground black pepper to taste
- 1/4 bunch fresh coriander finely chopped
- 1 large lemon wedges to serve
Instructions
- Peel and devein the shrimp if not already done. Finely dice the zucchini and set aside. Warm the stock in a small saucepan and keep it over low heat while you cook the risotto.250 g raw shrimp
- In a large, heavy-based saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until soft and translucent.1 tbsp olive oil, 25 g unsalted butter, 1 small onion
- Stir in the minced garlic and cook for a further 30 seconds until fragrant.2 cloves garlic
- Add the Arborio rice to the pan and stir to coat each grain in the buttery mixture. Cook for about 1–2 minutes until the edges of the rice look slightly translucent. This step helps the rice absorb the liquid evenly later on.300 g Arborio rice
- Pour in the white wine and stir continuously until it has mostly evaporated.125 ml dry white wine
- The aroma will be rich and slightly nutty as the alcohol cooks off, leaving behind a gentle acidity.
- Begin adding the hot stock, one ladle at a time. Stir gently but constantly, allowing each addition to be absorbed before adding more. Continue this process for about 18–20 minutes.1 litre chicken stock
- The rice should be tender but still have a slight firmness in the centre (al dente).
- About halfway through the cooking time, stir in the finely diced zucchini. Continue to add stock and stir as the risotto thickens and the zucchini softens, blending into the creamy texture.1 small zucchini
- When the rice is almost done and has absorbed most of the liquid, add the shrimp to the pan. Stir gently and cook for 3–4 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook them — they should remain juicy and tender.
- Remove the pan from the heat and stir in the grated Parmesan cheese. Season to taste with salt and black pepper. The risotto should be creamy and slightly loose; if it’s too thick, stir in a splash of hot stock or a drizzle of olive oil.40 g Parmesan cheese, freshly ground black pepper, salt
- Spoon the shrimp risotto into warm bowls and sprinkle over the freshly chopped coriander. Serve immediately with lemon wedges on the side for squeezing over the top.1 large lemon, 1/4 bunch fresh coriander
7 comments
A delicious, comforting dish that feels fancy without being difficult to make.
Always been afraid to make risotto but this recipe made everything so easy.
I loved the hint of coriander at the end — it gave the whole meal a vibrant lift. Definitely one I’ll make again for a dinner party.
Absolutely divine.
The risotto came out beautifully creamy and full of flavour. The shrimp were tender, and the diced zucchini added a lovely freshness that kept the dish light.
The shrimp and rice paired perfectly, and the lemon wedge suggestion really brightened it up. My only note would be to use a touch less Parmesan next time, but otherwise, this was spot on.
This Shrimp Risotto was outstanding!