Shrimp Risotto

Shrimp Risotto is a creamy, elegant Italian dish that combines tender shrimp, soft zucchini, and a fragrant touch of coriander. The Arborio rice cooks slowly in warm stock to achieve a silky, luxurious texture without the need for cream. Each bite is balanced — fresh, comforting, and subtly infused with the flavours of the sea and garden alike.

Prep Time 15

Cook Time 35

Total Time 50

Servings People

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

Notes

Tip for the Shrimp Risotto:

For extra depth of flavour, you can sauté the shrimp shells separately and simmer them briefly in the stock before straining — this creates a light seafood infusion that elevates the entire dish.

Nutrition