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Shrimp Risotto Recipe

​​Today’s shrimp risotto recipe will introduce you to a hearty pot of creamy risotto topped with juicy shrimp and melted cheese. Its richness and glutinousness make this dish a wonderful pick for a comforting homestyle dinner.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Keyword: how to make shrimp risotto, shrimp risotto, shrimp risotto recipe
Servings: 4 servings
Calories: 500kcal
Author: Luna Regina


  • 13 oz raw shrimp peeled and deveined, equals 24 oz unpeeled
  • 1 1/2 tbsp unsalted butter divided
  • 1 1/2 tsp paprika divided
  • 1/2 tsp garlic powder
  • 1/2 tsp salt divided
  • 1 tsp Italian seasoning
  • 1/2 tsp ground black pepper
  • 1/2 tsp onion powder
  • 1 tbsp garlic minced
  • 3 oz onion diced
  • 6 oz white mushroom sliced
  • 1.25 cup uncooked Arborio rice
  • 2 cup unsalted chicken broth
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 2 tbsp parsley chopped
  • 0.5 oz Parmesan cheese grated


  • Melt 1/2 tbsp unsalted butter in a skillet over low heat. Add 13 oz raw shrimp, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp salt, 1 tsp Italian seasoning, 1/2 tsp ground black pepper, and 1/2 tsp onion powder. Sauté until the shrimp turns pink (about 5 minutes). Remove to a bowl and set aside.
    Step 1: Sauté shrimp in melted butter over low heat until pink. Remove to a bowl and set aside.
  • Melt another 1 tbsp unsalted butter in the skillet over medium heat. Sauté 1 tbsp minced garlic and 3 oz diced onion until fragrant (about 1 minute).
    Step 2: Sauté garlic and onion in melted butter over medium heat until fragrant.
  • Add 6 oz white mushroom and sauté for 3 minutes until soft and golden brown.
    Step 3: Add mushroom and sauté until soft and golden-brown.
  • Add 1 1/4 cup Arborio rice and stir with the mushroom.
    Step 4: Add arborio rice and stir with the mushroom.
  • Add 1 cup unsalted chicken broth and turn the heat down to low. Stir constantly until the broth is slightly absorbed.
    Step 5: Add half the chicken broth and stir constantly on low heat until slightly absorbed.
  • Add another 1 cup unsalted chicken broth, stirring often, and let it simmer until it's slightly absorbed. Then, add 1/4 tsp salt, 1 tsp paprika, 1/2 cup whole milk, 1/4 cup heavy cream.
    Step 6: Add the remaining chicken broth, stirring often. Add spices, milk, and heavy cream.
  • Stir occasionally until the liquid is fully absorbed into the rice (about 20 minutes).
    Step 7: Stir occasionally until the liquid is fully absorbed into the rice.
  • Return the cooked shrimp to the skillet and stir it into the risotto.
    Step 8: Return the cooked shrimp to the skillet and stir it into the risotto.
  • Turn off the heat and portion out. Garnish with 2 tbsp chopped parsley and 0.5 oz grated Parmesan cheese. Serve hot.
    Step 9: Turn off the heat. Portion out, garnish, and serve hot.


Serving: 1serving | Calories: 500kcal | Carbohydrates: 53g | Protein: 43g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 309mg | Sodium: 598mg | Potassium: 820mg | Fiber: 2g | Sugar: 4g | Vitamin A: 607IU | Vitamin C: 6mg | Calcium: 217mg | Iron: 2mg