Shrimp Risotto

For me, this was the perfect dinner to make after a long day. Risotto is stirring therapy. This is not a dinner that will come together quickly, so save it for a time when you’re not in a hurry. The wait will be worth it – this is a rich, creamy, decadent dish.

It does have several steps, and then a long stirring time, but it only uses one pan!

First, melt 1 Tbsp. butter in a large skillet over medium-high heat and lightly sauté the vegetables just until crisp tender.



You can use any vegetables you like or have on hand – I used sugar snap peas and mushrooms.

Set aside the vegetables, and melt another 2 Tbsp. butter in the same skillet, this time over medium heat. Add half the garlic and all of the crushed red pepper, and then add the shrimp.



Stir well to coat the shrimp, and sauté just til shrimp turn pink, about 2 minutes. Add 1/2 cup wine to the skillet (or broth if you prefer) and simmer for 2 minutes. (Any longer and the shrimp will be overcooked, which you don’t want…)



Drain the shrimp in a colander over a pan or bowl to reserve the cooking liquid. You can just leave the shrimp in the colander until you need them later.

Take the chicken broth, add 1/4 cup wine, and heat in the microwave for a few minutes until warm.

Now, back to the same pan – melt 4 MORE Tbsp. butter (wouldn’t Julia be proud of me?) over medium heat. Add onion and the rest of the garlic, sauté for about 2 minutes.



Then add the rice (the Arborio variety is a must – risotto only works with Arborio) and stir to coat.



Stir until the rice starts to get golden, about 2 minutes.



Add about 2 cups of the broth, and simmer until the liquid is absorbed, stirring often.



Continue adding 1/2 cup of broth at a time, stirring often and simmering until liquid is absorbed before adding more. The rice should look sort of like this before you add more broth.



This adding and stirring process will take 20-30 minutes.

Now add the reserved shrimp liquid and continue to stir and simmer.



At this point, test the rice by tasting it to be sure it’s tender. (Add a bit more broth if you need to.) Then add the cream and stir well.



Add the vegetables and the shrimp.


Stir well, then sprinkle with parsley.



Finally, add the parmesan. (Please use FRESH parmesan cheese, not the grated Kraft variety…)



Serve on your best dishes. This dish is worthy of them!

There's more inspiration at Food on Fridays, Foodie Friday, Grocery Cart Challenge Recipe Swap, Family Recipe Fridays and Friday Feasts.

Shrimp Risotto

7 Tbsp. butter, divided
2 cups assorted vegetables (snow peas, mushrooms, asparagus, broccoli)
2 Tbsp. minced garlic
1/4 tsp. crushed red pepper
3/4 pound medium shrimp, peeled and deveined
3/4 cup white wine, or chicken broth
5 cups chicken broth
1/2 cup chopped onion
1 1/2 cups Arborio rice
1/4 cup whipping cream
1/2 cup grated/shredded Parmesan cheese
1 tsp. dried Parsley (or 3 Tbsp. fresh, chopped)


Melt 1 Tbsp. butter in a large skillet over medium-high heat and lightly sauté the vegetables just until crisp tender. Set aside the vegetables, and melt another 2 Tbsp. butter in the same skillet over medium heat. Add 1 Tbsp. garlic and the crushed red pepper, and then add the shrimp. Stir well to coat the shrimp, and sauté just til shrimp turn pink, about 2 minutes. Add 1/2 cup wine (or broth) to the skillet and simmer for 2 minutes. Drain the shrimp, and reserve the cooking liquid.

Add 1/4 cup wine to the chicken broth and warm in the microwave.

Melt 4 Tbsp. butter in the same skillet over medium heat. Add onion and 1 Tbsp. garlic, sauté for about 2 minutes. Add the rice and stir to coat. Stir until the rice starts to get golden, about 2 minutes.

Add 2 cups of the broth, and simmer until the liquid is absorbed, stirring often. Continue adding 1/2 cup of broth at a time, stirring often and simmering until liquid is absorbed before adding more. (This process will take 20-30 minutes.)

Add the reserved shrimp liquid and continue to stir and simmer for several minutes. Then add the cream and stir well. Add the shrimp, vegetables and parmesan cheese. Stir well, then sprinkle with parsley. Serves 4-6.