Shrimp Risotto

5 from 4 votes

A creamy Italian rice dish with juicy shrimp, peas and a little Parmesan. Perfect for a date night at home.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Main Course

Cuisine: Italian

Diet: Gluten Free

Servings: people

Calories: 811kcal

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).

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.

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.

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.