Shrimp Risotto is a rich, creamy rice dish with juicy shrimp, green peas and plenty of Parmesan. It looks like something from a restaurant, but you don't need to be a chef to make it.
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This shrimp risotto recipe with peas uses a few simple ingredients from any grocery store. In Italy it's usually a first course, but I serve it as a main with a big green salad. It's just as good as eating out, and it costs much less.
What Is Risotto?
Risotto is an Italian rice dish made with short-grain rice, cooked slowly in hot stock until it’s soft and creamy. The creaminess comes from the starch in the rice, with butter and Parmesan stirred in at the end.
Shrimp risotto is one of the most popular kinds, along with Wild Mushroom Risotto, Creamy Roasted Cauliflower Risotto and Pumpkin Risotto (Risotto Alla Zucca).
Why This Recipe Works?
- It’s special enough for a date night at home or a dinner with friends.
- You can have it on the table in about 40 minutes, even on a weeknight.
- The shrimp stay juicy and tender, never chewy or rubbery.
- I make a quick stock with the shrimp shells for much more flavor.
- A little lemon zest at the end makes it taste fresh and light.
- It’s naturally gluten free, so just check the label on your stock.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Risotto rice - Carnaroli, vialone nano, arborio and baldo all work well. Arborio is the easiest one to find in US stores. Don’t rinse the rice, because the starch is what makes risotto creamy.
- Shrimp - I use big, fresh tiger shrimp, or tiger prawns in the UK. They’re the same ones I use in my Creamy Shrimp Mascarpone Pasta. I often buy them in bulk, then peel, devein and freeze them myself. The recipe card has a short video that shows you how.
- Stock - I like my Basic Homemade Vegetable Stock for risotto, but Chicken Bone Broth or a good store-bought one work fine. Store-bought stock and cubes are already salty, so taste before you add more salt.
- Dry white wine - It gives the risotto more flavor. You can use vermouth for a slightly sweeter taste, or leave it out for a child-friendly version.
- Mascarpone cheese - I add a spoon of this creamy cheese to all my risottos for a velvety, rich texture. You can use crème fraîche instead.
- Parmesan cheese - Use a good block of Parmesan and grate it just before you need it. Pre-grated cheese doesn’t melt the same way, and Pecorino Romano is a good swap.
- Peas - I use frozen peas straight from the freezer. They add a little sweetness and a nice green color.
- Lemon - Only the zest goes in, grated over the risotto at the end. It’s optional, so leave it out if you prefer.
How to Make Shrimp Risotto?
Risotto can seem tricky the first time, but it’s easy once you know a few basics. These are the steps and tips I learned as a chef.
Make the Shrimp Stock (Optional)
If you buy shrimp in their shells, don’t throw the shells away. Cook them in a saucepan with a little olive oil for 2 to 3 minutes, until they turn pink. Pour in the stock, simmer gently for 20 minutes, then strain it. Top it up with hot water if you have less than 4¼ cups (1 liter).
Cook the Risotto
Heat the stock in a pan and leave it on low heat to simmer. You’ll add it to the rice a ladle at a time.
Heat 1 tablespoon of butter in a large pan over medium heat. Add the shrimp and cook for 1½ to 2 minutes, until they turn pink. Don’t cook them any longer, as they will cook more later with the risotto.
Take the shrimp out onto a plate and add the olive oil to the same pan. The juices from the shrimp stay in the pan and add flavor to the risotto. Add the shallot and garlic, then cook gently for 2 to 3 minutes until soft and translucent.
Add the rice and stir for 2 to 3 minutes, until the grains look semi-translucent. Pour in the white wine and cook until all the alcohol evaporates.
Turn the heat to low and start adding the hot stock, a ladle at a time. Stir often, and wait until the rice has soaked up the stock before you add the next ladle.
Keep going until the rice is nearly cooked but still a little firm in the middle.
Finish the Risotto
Stir in the mascarpone, salt and pepper, and cook for a few more minutes.
Taste the rice and add the rest of the stock if it needs it, until it’s cooked al dente. Add the cold cubed butter and the peas, and give it a good stir.
Stir in the shrimp and the lemon zest, if you’re using it, and turn off the heat. Sprinkle the Parmesan over the top, but don’t stir it in. Put the lid on and let the risotto rest for 5 minutes before serving.
Serve the risotto with chopped parsley or chives and a little extra Parmesan.
Recipe Tips From the Chef
- Keep the stock hot on the stove the whole time. Cold stock slows down the cooking, and the rice won’t soak it up as well.
- Add the stock one ladle at a time, never all at once. Wait until the rice has soaked up most of it before you add more.
- Stay with your risotto and stir it often, ideally every 30 seconds. Stirring helps the rice release its starch, and it stops it sticking to the pan.
- Don’t rinse the rice before you cook it, or you’ll wash away the starch that makes risotto creamy.
- Cook the shrimp for only 1½ to 2 minutes at the start. They finish cooking in the hot risotto, and overcooked shrimp turn rubbery.
- Take the risotto off the heat when the rice still has a little bite in the middle. It keeps softening as it rests.
- Use cold butter, cut into cubes, straight from the fridge. Stir it in at the very end, then turn off the heat.
- Sprinkle the Parmesan on top once the heat is off, and don’t stir it in. Cover the pan and leave it for 5 minutes before serving.
What Goes Well with Shrimp Risotto?
A crisp salad is all you need on the side. I like it with Arugula Spinach Salad, Greek Cucumber Salad, Coban Salad or Gavurdagi Salad.
If you want more on the table, add a side of Crispy Air Fryer Brussel Sprouts with Bacon. My Italian Cheese and Herb Bread goes well with it, served warm.
To drink, serve the same dry white wine you cooked with, like a Pinot Grigio or Sauvignon Blanc.
Storing and Reheating Shrimp Risotto
Shrimp risotto is best eaten fresh. Cool any leftovers quickly and keep them in an airtight container in the fridge for up to 2 days. You can freeze it for 3 months, but only if the shrimp weren't frozen when you bought them.
Leftovers make great Arancini, crispy fried rice balls similar to my Icli Kofte (Turkish Kibbeh). They’re perfect as an appetizer.
If it's frozen, thaw it in the fridge overnight. To reheat, warm it in a pan over low heat with a splash of stock, stirring all the time. You can use the microwave, but add a little water first.
Shrimp Risotto Variations
- For a little heat, add a pinch of red pepper flakes with the garlic.
- Swap the peas for asparagus. Cut it into short pieces and add it with the last few ladles of stock.
- Add some sautéed mushrooms for a shrimp and mushroom risotto.
- In Italy, zucchini is a popular pairing. Dice it small and cook it briefly with the shallot.
- Use scallops, mussels or a mix of seafood instead of the shrimp.
- A pinch of saffron in the hot stock gives the risotto a golden color.
- For a lemon shrimp risotto, add a squeeze of lemon juice with the zest.
Recipe FAQs
Yes, it’s one of the most popular kinds of risotto in Italy, where it’s called risotto ai gamberi. Shrimp are sweet and cook in minutes, so they’re a good match for creamy rice.
Yes, frozen raw shrimp work well. Thaw them in the fridge overnight, or put them in a colander under cold running water for a few minutes. Don’t use hot water, and don’t leave them out at room temperature to thaw.
Yes, but in Italy many cooks leave cheese out of seafood risotto, so the shrimp flavor comes through. I use a little Parmesan and sprinkle it on top at the end instead of stirring it in. You can leave it out and finish with butter and lemon zest.
Taste a few grains. The rice should be soft with a little bite in the middle. The risotto should be loose enough to spread slowly on the plate but still keep some shape.
Related Recipes
For more delicious shrimp recipes why not try:
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I hope you enjoy the process of making this Creamy Shrimp Risotto as much as you enjoy eating it! 🙂
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Shrimp Risotto
Ingredients
For the Risotto
- 1 tablespoon butter
- 10 ½ oz large shrimp (300 g, raw, peeled and deveined)
- 1 tablespoon olive oil
- 1 small shallot (finely chopped)
- 1 clove garlic (finely chopped)
- 1 ⅔ cups risotto rice (320 g; carnaroli, vialone nano, arborio or baldo)
- ½ cup dry white wine or vermouth (115 ml)
- 4 ¼ cups vegetable, chicken or fish stock (1 liter)
- 1 tablespoon mascarpone cheese
- 1 cup frozen peas (150 g)
- ½ stick butter (50 g, cold, cut in small cubes)
- ½ cup Parmesan cheese (50 g, grated, plus extra to serve)
- 1 teaspoon lemon zest (optional)
- 1 tablespoon parsley or chives (finely chopped)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
For the Shrimp Stock (Optional)
- shrimp shells (from the shrimp above)
- 1 teaspoon olive oil
Instructions
Make the Shrimp Stock (Optional)
- If you buy shrimp in their shells, don’t throw the shells away. Cook them in a saucepan with a little olive oil for 2 to 3 minutes, until they turn pink.
- Pour in the stock, simmer gently for 20 minutes, then strain it. Top it up with hot water if you have less than 4¼ cups (1 liter).
Cook the Risotto
- Heat the stock in a pan and leave it on low heat to simmer. You’ll add it to the rice a ladle at a time.
- Heat 1 tablespoon of butter in a large pan over medium heat. Add the shrimp and cook for 1½ to 2 minutes, until they turn pink. Don’t cook them any longer, as they will cook more later with the risotto.
- Take the shrimp out onto a plate and add the olive oil to the same pan. The juices from the shrimp stay in the pan and add flavor to the risotto. Add the shallot and garlic, then cook gently for 2 to 3 minutes until soft and translucent.
- Add the rice and stir for 2 to 3 minutes, until the grains look semi-translucent. Pour in the white wine and cook until all the alcohol evaporates.
- Turn the heat to low and start adding the hot stock, a ladle at a time. Stir often, and wait until the rice has soaked up the stock before you add the next ladle.
- Keep going until the rice is nearly cooked but still a little firm in the middle.
Finish the Risotto
- Stir in the mascarpone, salt and pepper, and cook for a few more minutes.
- Taste the rice and add the rest of the stock if it needs it, until it’s cooked al dente. Add the cold cubed butter and the peas, and give it a good stir.
- Stir in the shrimp and the lemon zest, if you’re using it, and turn off the heat. Sprinkle the Parmesan over the top, but don’t stir it in. Put the lid on and let the risotto rest for 5 minutes before serving.
- Serve the risotto with chopped parsley or chives and a little extra Parmesan.
Video
Notes
- Use proper risotto rice. Carnaroli, arborio, vialone nano and baldo all release enough starch for a creamy texture.
- Don’t rinse the rice. Washing it removes the starch, and the starch is what makes risotto creamy.
- Keep the stock hot on the stove and add it one ladle at a time. Stir often, ideally every 30 seconds.
- Cook the shrimp for only 1½ to 2 minutes at the start. They finish cooking in the hot risotto, and overcooked shrimp turn rubbery.
- I use tiger shrimp, but any large raw shrimp work. To thaw frozen ones, leave them in the fridge overnight or put them in a colander under cold running water.
- Take the risotto off the heat when the rice still has a little bite in the middle. It keeps softening as it rests.
- Add the butter cold, straight from the fridge. Sprinkle the Parmesan on top once the heat is off, and don’t stir it in.
- Making the shrimp stock adds about 25 minutes. You can make it a day ahead and keep it in the fridge.
- The lemon zest is optional, but it makes the risotto taste fresh and light.
- Substitutions: use crème fraîche instead of mascarpone and Pecorino Romano instead of Parmesan. You can leave out the wine for a child-friendly version.
- This risotto is naturally gluten free, but some store-bought stocks contain gluten. Check the label to be safe.
- Leftovers keep in the fridge for up to 2 days. You can freeze them for 3 months, but only if the shrimp weren't frozen when you bought them. Reheat gently in a pan with a splash of hot stock.
Ayca says
It was delicious and we ended up eating the whole batch just two people!
Ayla Clulee says
So glad to hear that Ayca!
Tessa says
This was delicious, the whole family loved it! I was asked to make it again.
Dana says
What a great recipe… We all loved it and it was so easy to make. Very tasty