Creamy Garlic Shrimp Risotto

$To make creamy garlic shrimp risotto, gather these ingredients: - 1 cup Arborio rice - 1 lb shrimp, peeled and deveined - 4 cups chicken or vegetable broth - 1 small onion, finely chopped - 4 cloves garlic, minced - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 tablespoons unsalted butter - Salt and pepper to taste - Fresh parsley, chopped (for garnish) If you need to swap some ingredients, here are a few ideas: - Arborio rice can be replaced with Carnaroli or Vialone Nano rice. - Shrimp can be swapped for scallops or cooked chicken. - Heavy cream may be replaced with half-and-half for a lighter option. - For a dairy-free version, use coconut milk instead of heavy cream and cheese. Using the right tools makes cooking easier. Here’s what you need: - Medium saucepan for broth - Large skillet for cooking the risotto - Ladle for adding broth - Wooden spoon or spatula for stirring - Measuring cups and spoons for accuracy {{ingredient_image_1}} Start by getting your broth ready. You can use chicken or vegetable broth. Pour 4 cups into a medium saucepan. Heat it on low. Keep it warm while you cook the risotto. This makes it easier to add to the rice later. Warm broth helps the rice cook evenly. In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter. Use medium heat for this step. Add 1 small onion, finely chopped. Cook the onion until it turns translucent, about 3 to 4 minutes. This makes the base flavorful. Next, stir in 4 cloves of minced garlic. Cook for about 1 minute. You want to release its aroma without burning it. Now, add 1 cup of Arborio rice to the skillet. Stir it well to coat the grains in the oil and butter. Cook the rice for 2 to 3 minutes. You want it lightly toasted, so it absorbs flavors better. After that, start adding the warm broth, one ladle at a time. Stir continuously. Wait until the broth is absorbed before adding more. This should take about 20 to 25 minutes. In the last 5 minutes of cooking, add 1 pound of peeled and deveined shrimp. Cook until they turn pink and opaque. Once the rice is creamy and al dente, take the skillet off the heat. Stir in 1 cup of heavy cream and ½ cup of grated Parmesan cheese. Mix until it’s smooth and creamy. Season with salt and pepper to taste. To make risotto creamy, use Arborio rice. This rice has a high starch content. Start by toasting the rice in olive oil and butter. This step adds flavor. As you cook, add warm broth slowly. Stir often to release more starch. The risotto should be creamy and slightly al dente. Shrimp cooks fast, so timing is key. Add the shrimp in the last five minutes. They turn pink and opaque when done. Avoid overcooking; it makes shrimp tough. Use fresh or frozen shrimp. If using frozen, thaw them first to get the best texture. Good seasoning brings your dish to life. Always taste as you cook. Add salt and pepper based on your preference. Grated Parmesan cheese adds a salty kick. Fresh garlic gives a nice depth of flavor. Finish with chopped parsley for freshness and color. Pro Tips Use Fresh Shrimp: Whenever possible, opt for fresh shrimp instead of frozen for a better flavor and texture. Stir Constantly: Stirring the risotto consistently while adding the broth helps release the starch from the rice, creating a creamier texture. Experiment with Broth: Try using seafood broth for an added depth of flavor that complements the shrimp beautifully. Garnish Smartly: A sprinkle of lemon zest along with the fresh parsley can elevate the dish with a refreshing brightness. {{image_2}} You can add many vegetables to your creamy garlic shrimp risotto. Fresh spinach adds color and nutrition. Zucchini provides a nice crunch. Peas bring a sweet flavor. Just chop your veggies and stir them in when the shrimp cooks. This makes the dish even more healthy and delicious. Not a fan of shrimp? You can use chicken or scallops instead. Chicken thighs work best if you want meat. Cook them until golden brown before adding the rice. For scallops, sear them quickly in the pan until they are golden. Both choices make the dish rich and tasty. If you want to switch things up, try different grains. Quinoa is a great choice for a nutty taste. Barley offers a chewy texture that adds heartiness. Both grains cook a bit differently, so follow the cooking times on the package. This way, you'll still get that creamy risotto feel while trying new flavors. You can store leftover creamy garlic shrimp risotto in the fridge. Place it in an airtight container. It stays fresh for up to three days. Before serving, check for any odd smells or changes in color. If it looks good, you can enjoy it again. To freeze risotto, let it cool down first. Then, place it in a freezer-safe bag. Squeeze out excess air before sealing. This risotto can last for up to two months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat risotto gently to keep it creamy. You can use the stove or microwave. If using the stove, add a splash of broth or cream. Stir it while heating to help it regain its texture. If using the microwave, heat in short bursts, stirring in between. Enjoy your risotto like it’s fresh! You can prepare risotto ahead of time, but it may lose its creaminess. To keep it fresh, cook the risotto until just al dente. Let it cool and store it in an airtight container. When ready to serve, reheat it slowly on low heat. Add a splash of broth or cream to restore the creamy texture. Stir well, and it will taste almost as good as fresh. If you can't find Arborio rice, try using Carnaroli or Vialone Nano rice. Both types work well for risotto. You can also use sushi rice or even short-grain brown rice. These alternatives may change the texture a bit. However, they can still create a tasty dish. Experiment with what you have on hand. Perfectly cooked risotto should be creamy and slightly firm in the center. The rice should not be mushy or hard. Taste the risotto a few minutes before finishing. If it feels tender yet has a bit of bite, it's ready. The key is to keep stirring and adding broth slowly, allowing the rice to absorb the liquid evenly. This article covered how to make risotto from start to finish. You learned about key ingredients, substitutes, and tools needed. I shared step-by-step instructions for cooking the broth, base, and adding rice. Helpful tips showed how to achieve creaminess and perfect shrimp. You explored variations and how to store your dish. Risotto is fun and flexible. You can make it your way, and enjoy!$

Creamy Garlic Shrimp Risotto

A rich and creamy risotto featuring succulent shrimp and aromatic garlic.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Calories 500 kcal

Ingredients

1 cup Arborio rice
1 lb shrimp, peeled and deveined
4 cups chicken or vegetable broth
1 small onion, finely chopped
4 cloves garlic, minced
1 cup heavy cream
0.5 cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons unsalted butter
to taste Salt and pepper
for garnish Fresh parsley, chopped

Instructions

In a medium saucepan, heat the chicken or vegetable broth over low heat to keep it warm while you cook the risotto.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the Arborio rice to the skillet, stirring to coat the grains with oil and butter. Cook for 2-3 minutes until the rice is lightly toasted.
Begin adding the warm broth, one ladle at a time, stirring continuously, allowing each addition to be absorbed before adding the next. This should take about 20-25 minutes.
In the last 5 minutes of cooking, stir in the shrimp. Cook until they turn pink and opaque.
Once the rice is creamy and al dente, remove the skillet from heat. Stir in the heavy cream, Parmesan cheese, and remaining butter. Mix until creamy and smooth.
Season with salt and pepper to taste.

Notes

Serve in a deep bowl, topped with additional Parmesan cheese, fresh parsley, and a drizzle of olive oil.

Keyword creamy, garlic, risotto, shrimp