Name: Shrimp Risotto
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 tbsp Butter; 2 tbsp Oil; 1 Shallot- grated using a cheese grater; 1 tbsp Garlic; 16 oz Arborio rice- we used a full bag of Lundberg White Arborio Rice; 1 cup White wine; 10 cups Shrimp or Vegetable stock- we made homemade shrimp stock from boiling shrimp; 1 tbsp Black pepper; 1 tsp Paprika; 2 tsp Seasoned salt; 1 cup Parmesan cheese- grated; 24 Shrimp- about 1.5 lbs; 2 tsp Seafood seasoning; 1 Large bunch of aspargus; 1 Drizzle of EVOO; 1 Sprinkle Black pepper; 1 Sprinkle Seasoned salt

AuthorfoodiesinourthirtiesCategoryElevated Home Cooked MealsDifficultyBeginner

Shrimp Risotto with White Wine! Upped our normal risotto routine with shrimp stock leftover from Shrimp Spring Rolls last weekend. Result...truly was a game changer! The layers of flavor build with every bite and adding the Low Country Boil Seasoning from a recent trip to @savannahseafoodshack while grilling the shrimp was delicious. Served with asparagus. Good food at home with the best ingredients! Enjoy!

Yields6 Servings

Prep Time15 minsCook Time45 minsTotal Time1 hr

For the Rice:

2 tbsp Butter

2 tbsp Oil

1 Shallot- grated using a cheese grater

1 tbsp Garlic

16 oz Arborio rice- we used a full bag of Lundberg White Arborio Rice

1 cup White wine

10 cups Shrimp or Vegetable stock- we made homemade shrimp stock from boiling shrimp

1 tbsp Black pepper

1 tsp Paprika

2 tsp Seasoned salt

1 cup Parmesan cheese- grated

For the Shrimp:

24 Shrimp- about 1.5 lbs

2 tsp Seafood seasoning

For the Asparagus:

1 Large bunch of aspargus

1 Drizzle of EVOO

1 Sprinkle Black pepper

1 Sprinkle Seasoned salt

To Prep the Shrimp:

Use fresh or defrosted shrimp. We skewered 4-5 shrimp per skewer for easy grilling. Sprinkle seafood seasoning over the shrimp. Set aside until ready to grill.

To prep the Asparagus:

Rinse the bunch of asparagus. Snap off each end and discard the ends. Lay asapargus on a sheet pan. Drizzle EVOO, black pepper and salt. Set aside until ready to cook.

To Prep the Risotto:

In a medium sauce pan, add all the broth and heat to medium heat. The broth should not boil but should be hot.

In a large stock pot heat to medium heat, melt butter, oil, shallot and garlic until the garlic is fragrant and the shallot is translucent. Mix well.

Add all the rice and the white wine, mix well.

Add one ladle of stock at a time to the rice mixture. Stir between pouring to ensure even cooking. We find it best to let the rice rest in between pours, so adding in a ladle every few minutes works best, stirring often. The rice mixture should not be simmering. Continue to add the broth until well combined. Add in seasoning to taste.

Once the broth is all added, add grated Parmesan cheese. Stir well and serve immediately!

To Grill the Shrimp:

Pre-heat the grill to medium heat. Ideally, have someone start the grill while the rice is cooking. The shrimp only takes a few minutes on the grill over medium heat. Remove and cover with foil until ready to serve.

To Cook the Asparagus:

Pre-heat the oven to 400 degrees. Place the sheet pan in the oven. Cook for 15 minutes or until the asparagus is fork tender but not too soft. Cover with foil until ready to serve.

To Serve:

Ladle one heaping spoonful of risotto into a bowl. Cover with grilled shrimp and cooked asparagus. Enjoy!

To Reheat Leftovers:

The risotto heats very well on the stove with extra broth. Heat a medium sauce pan over medium heat. Add the leftover risotto and the desired amount of broth. Serve immediately.

Ingredients