Shrimp Risotto Recipe

Rating 5.0
| 0
This shrimp risotto recipe is indulgently creamy. It features mellow zucchini and bright lemon for a light and satisfying dish.
Dinner
Italian
20
ingredients
10
steps
45
minutes
Chef Davide always found the place where he could best express himself, communicate, and have fun was the kitchen. He began working in kitchens at age 16 and moved to Europe to explore different cuisines firsthand after graduating. He quickly landed at a culinary academy in Italy and graduated with honors. Chef Davide has since donned many chef hats, including those as a private chef, consultant, instructor and entrepreneur.

Ingredients

Servings:
2
For the Vegetable broth
1
carrot
1
potato
1
celery
1
onion
2 oz
shrimp heads and shells
2 tblsp
olive oil
6 cup(s)
cold water
salt and pepper, to taste
For the Shrimp and Zucchini Cream
1 tblsp
butter
1/2
onion, finely diced
3/4 oz
zucchini, finely diced
6 oz
shrimp tails
1/2 cup(s)
dry white wine
salt and pepper, to taste
For the Shrimp Risotto
2 tblsp
butter, divided
1 cup(s)
carnaroli or arborio rice
6 cup(s)
vegetable broth, see above
shrimp and zucchini cream, see above
1
lemon, zested
salt and pepper, to taste

Directions 10 steps | 45 Minutes

Step 1

Prepare the vegetable broth. Chop the carrot, potato, celery and onion into large chunks. Shell and devein the shrimp. In a large pot over high heat, add the chopped vegetables, shrimp heads, shrimp shells and olive oil. Cook for 1 minute. (See notes)

Step 2

Add the cold water and lower the heat to medium. Simmer for 20 minutes. Strain and reserve the broth. Season with salt and pepper.

Step 3

Make the shrimp and zucchini cream. In a large saucepan over medium heat, add the butter, onion and zucchini. Cook for 5 minutes.

Step 4

Add the shrimp and cook for 2 minutes.

Step 5

Increase the heat to high and flambé the pan with the dry white wine.

Step 6

Transfer the mixture into the bowl of a food processor or a blender. Blend until smooth. Season with salt and pepper. Set aside.

Step 7

Make the shrimp risotto. In the same pan used for the shrimp and zucchini cream, add one tablespoon of butter and rice. Cook for 2-3 minutes, until the rice granules become transparent around the edges.

Step 8

Adjust the heat to medium-low and add one ladle of the reserved vegetable broth to the pan. Cook until most of the broth is absorbed and add another ladle full. Repeat until all of the broth is used, about 12 minutes.

Step 9

Stir in the reserved shrimp and zucchini cream. Cook until the mixture is creamy and the rice is tender but not mushy, about 5 minutes.

Step 10

Turn off the heat and stir in the remaining tablespoon of butter. Season with salt and lemon zest. Serve immediately. Enjoy!


Notes:

  • Be sure to use whole shrimp with the heads and shells on. The broth made with the heads and shells is called bisque and it will make a big difference in comparison to a simple vegetable broth.
  • Looking for more risotto recipes? Check out:

Nutrition Per Serving
View All
CALORIES
934
FAT
33.2 g
PROTEIN
27.4 g
CARBS
123.2 g

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