Shrimp Risotto

One of my favorite dishes is risotto. Either shrimp risotto, mushroom or even squid! Everything goes well with risotto, you just need a little bit of technique and have a lot of patience as this dish requires quite a bit of dedication. It’s true it isn’t an easy dish to make, but with a little practice you will soon master it and from there you can adapt to your preference.

Last Saturday, we decided to have risotto for dinner, it has been a long time since I made it, and Oh Lord it was good!

Shrimp Risotto:


  • 250gr arborio rice
  • 500gr cooked/devained shell on shrimp
  • 100ml white wine
  • 500ml vegetable stock
  • 1 onion
  • 4 garlic cloves
  • olive oil, salt, black pepper, cayenne pepper and smoked paprika


-for the shrimp

  • In a pan, cook half of the onion with 3 garlic cloves and some olive oil.
  • Cook it for 1min and then add the shrimp.
  • Season with salt, black and cayenne pepper and paprika.
  • Cook the shrimp until they’re pink and the season is good to your taste: more or less spicy.
  • Transfer to a recipient and deglaze the pan.
  • to deglaze: pour 50ml of wine and gently scrub the pan until you have a thick sauce. Reserve.

-for the rice

  • In a large pot, cook the rest of the onion and 1 garlic clove in olive oil until the slightly brown.
  • Add the rice and let it cook for 2min while mixing frequently.
  • Refresh with the remaining wine and the sauce from the pan.
  • Slowly add the vegetable stock as needed.
  • Don’t let it run out of liquid but don’t add too much or you’ll end up with a paste.
  • When the rice is almost cooked, add the peeled shrimp , any salt or pepper you might need and serve.

Are you guys a fan of this dish? If you’re still afraid of making risotto, known to be a difficul dish, don’t be! As long as you’re carefull with the amount of liquids and you don’t get away from the stove, you’ll be fine and have a beautifull risotto!

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