Creamy Shrimp Risotto Recipe Easy Dinner Idea

Name: Creamy Shrimp Risotto Recipe Easy Dinner Idea
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 1 pound medium-sized shrimp, peeled and deveined; 4 cups chicken or seafood stock, warmed; 1/2 cup dry white wine; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1/2 cup freshly grated Parmesan cheese; 1 small onion, finely chopped; 2 cloves garlic, minced; Salt and pepper to taste; 2 tablespoons parsley, chopped

Posted on November 11, 2025

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There’s something magical about a creamy shrimp risotto. The way the rich, velvety rice wraps around every juicy bite of shrimp is nothing short of perfection. I first fell in love with risotto years ago when I was experimenting with Italian cooking, and honestly, shrimp risotto has been my go-to ever since. It’s indulgent yet simple, comforting yet elegant—a true dinner table hero.

What I love most about this recipe is how it feels like restaurant-quality but is totally doable at home. No fancy ingredients or complicated steps, just good food that makes you feel like a chef. Whether you’re cooking for yourself, your family, or impressing dinner guests, this creamy shrimp risotto always delivers.

Why You’ll Love This Recipe

Quick & Easy: Ready in about 30 minutes, making it perfect for busy weeknights.
Restaurant Quality: Creamy and decadent, but simple enough for home cooking.
Kid-Friendly: It’s one of those dishes that even picky eaters love—shrimp and rice are a winning combo!
Customizable: Easily adaptable to suit different tastes or dietary needs.
Comfort Food: The creamy texture is like a warm hug in a bowl.

What sets this shrimp risotto apart from others is the balance of flavors. The garlic, Parmesan, and a splash of white wine create a depth that pairs beautifully with the plump shrimp. Plus, the arborio rice gives it that signature creamy texture without needing heavy cream. Once you make this, you’ll wonder why you ever bothered ordering risotto at restaurants!

What Ingredients You Will Need

This recipe uses simple yet flavorful ingredients to create the perfect dinner dish. Here’s what you’ll need:

Arborio rice: The star of the show! Its starchiness creates a creamy consistency.
Shrimp: Medium-sized, peeled, and deveined. Fresh or thawed frozen shrimp work great.
Chicken or seafood stock: Warmed, as you’ll add it gradually to the risotto.
Dry white wine: Adds a subtle acidity and depth of flavor (choose something you’d drink).
Olive oil: For sautéing the shrimp and onions.
Butter: Unsalted, for richness and creaminess.
Parmesan cheese: Freshly grated for that irresistible cheesy finish.
Onion: Finely chopped; it forms the base of the risotto’s flavor.
Garlic: Minced, for a punch of aromatic goodness.
Salt and pepper: To taste, for seasoning the dish perfectly.
Parsley: Chopped, for a fresh garnish.

Optional additions: If you want extra richness, you can add a splash of heavy cream at the end. For a citrusy twist, try adding a squeeze of fresh lemon juice before serving.

Equipment Needed

You don’t need any fancy gadgets for this recipe, just a few kitchen basics:

Large skillet or sauté pan: Perfect for cooking both the shrimp and risotto.
Ladle: Essential for adding the stock gradually to the rice.
Wooden spoon: Ideal for stirring the risotto and preventing it from sticking.
Small bowl: To hold the cooked shrimp before adding them to the risotto.
Knife and cutting board: For chopping onions, garlic, and parsley.

If you don’t have a large skillet, a medium-sized pot works just as well for the risotto. Just be sure it’s wide enough to allow even cooking.

How to Make Creamy Shrimp Risotto

Heat the stock in a saucepan over medium heat, keeping it warm throughout the cooking process.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and cooked through. Remove to a small bowl and set aside.
In the same skillet, add another tablespoon of olive oil and sauté the chopped onion until softened, about 3 minutes. Add the minced garlic and cook for 1 minute, stirring often to prevent burning.
Add the arborio rice to the skillet and stir to coat the grains in the oil. Cook for 2 minutes to toast the rice slightly.
Pour in the white wine and cook until it’s mostly absorbed, stirring occasionally.
Begin adding the warm stock, one ladleful at a time, stirring frequently and waiting for the liquid to be absorbed before adding more. This process will take about 20 minutes. The rice should be creamy and just tender to the bite when done.
Lower the heat and stir in the butter, Parmesan cheese, and cooked shrimp. Mix until everything is combined and creamy.
Season with additional salt and pepper to taste, and garnish with chopped parsley before serving.

Pro tip: Don’t rush the process of adding the stock. The gradual absorption is what makes risotto creamy and delicious!

Cooking Tips & Techniques

Use warm stock: Adding cold stock can lower the temperature of the rice and slow down cooking.
Don’t overcook the shrimp: They cook quickly, so take them out as soon as they turn pink to avoid a rubbery texture.
Stir often: This helps release starch from the rice, creating that creamy texture.
Taste for seasoning: Risotto can be bland if under-seasoned, so don’t forget to taste as you go.
Use fresh ingredients: Fresh shrimp and Parmesan make a world of difference in flavor.

If you’re new to risotto, it may seem intimidating, but it’s all about patience and stirring. Once you get the hang of it, you’ll be making risotto like a pro.

Variations & Adaptations

Vegetarian option: Swap the shrimp for sautéed mushrooms and use vegetable stock instead of chicken or seafood stock.
Low-carb alternative: Use cauliflower rice instead of arborio rice for a lighter dish.
Citrus twist: Add lemon zest and juice for a fresh, zesty flavor.
Spicy version: Add a pinch of red pepper flakes while cooking the shrimp for a bit of heat.
Dairy-free: Skip the Parmesan and use nutritional yeast for a cheesy flavor without the dairy.

Personally, I love adding a handful of fresh spinach at the end for extra greens. It wilts perfectly into the creamy risotto and adds a pop of color to the dish.

Serving & Storage Suggestions

This creamy shrimp risotto is best served immediately when it’s hot and fresh. Here are some tips for serving and storing:

Serving: Serve with a sprinkle of fresh parsley and some extra Parmesan on top. Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stove with a splash of stock to restore the creamy texture.
Freezing: While risotto is best fresh, you can freeze it for up to a month. Just note that the texture may change slightly.

As the flavors sit, the risotto becomes even richer—so don’t be afraid of leftovers!

Nutritional Information & Benefits

This creamy shrimp risotto is a well-balanced dish that checks all the boxes for comfort and nutrition. Here’s a breakdown:

Calories: Approximately 400 per serving.
Protein: Shrimp provides lean protein, making this a satisfying meal.
Healthy fats: Olive oil and butter add richness without overdoing it.
Gluten-free option: Naturally gluten-free when made with gluten-free stock.

Thanks to the shrimp and Parmesan, this dish is packed with flavor while offering nutrients like vitamin B12 and selenium. It’s indulgent but doesn’t feel heavy.

Conclusion

If you’re looking for a creamy shrimp risotto recipe that’s easy to make and perfect for dinner, this is it. Not only is it comforting and delicious, but it’s also a dish that you can customize to suit your taste. Whether you’re cooking for yourself or entertaining guests, this risotto is sure to impress.

Every time I make this recipe, I’m reminded why I love it so much—the creamy rice, the juicy shrimp, and the way it all comes together in one pot make it a personal favorite. I hope you’ll give it a try and make it your own!

Let me know in the comments if you’ve tried this recipe or if you have any fun variations! I’d love to hear how you make it uniquely yours.

FAQs

Can I use frozen shrimp?

Yes! Just make sure to thaw and pat them dry before cooking for the best texture.

What’s the best type of rice for risotto?

Arborio rice is the classic choice because it’s starchy and creates the signature creamy texture.

Do I have to use white wine?

While white wine adds great flavor, you can substitute it with chicken stock or vegetable broth if preferred.

Can I make risotto ahead of time?

Risotto is best served fresh, but you can store leftovers and reheat on the stove with a splash of stock.

What can I serve with shrimp risotto?

A fresh green salad or roasted vegetables pair wonderfully with the richness of this dish.