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Risotto in cream sauce with shrimp

Creamy Shrimp Risotto

An Italian dinner — creamy rice with shrimp. To shake up your everyday dinners, try a dish from another cuisine, like Italian shrimp risotto. It's simple and quick to make, and the result is a wonderfully fragrant, delicious dinner.

Anna

Recipe author

Composition / ingredients

Servings:

Rice (Arborio)

250

Shrimp

250

Cream

100

White wine

100

Fish broth

350

Olive oil

Onion

0.5

Hard cheese

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 10 g

Fats 15 % 5 g

Carbohydrates 56 % 19 g

168 kcal

GI: 5 / 95 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you make creamy shrimp risotto? Gather the ingredients. You need a rice made specifically for risotto — Arborio or another suitable variety; I'm using medium-grain Arborio. Use pre-cooked shrimp. The fish broth should be hot; if you don't have any, hot water works instead. I used light cream (about 10%). For the hard cheese, Parmesan is a good choice.
Step 2:

Use a deep skillet or a heavy-bottomed saucepan/sauté pan for the risotto. Pour olive oil into the pan and heat it. Peel and finely chop the onion. Sauté the chopped onion in the oil until translucent. Keep the heat moderate so it doesn't start to burn.
Step 3:

Add the risotto rice to the onion in the pan and toast everything together for about 2 minutes over medium heat, stirring constantly.
Step 4:

Pour the dry white wine into the pan with the rice and let the alcohol cook off, 2–3 minutes.
Step 5:

Next, add a ladle of fish broth to the pan and cook the rice until the liquid is fully absorbed. If the broth is already salty, there's no need to add more salt (season to taste); if it's unsalted or you're using hot water, you can salt the rice. As soon as one ladle is absorbed, add another — and again cook until absorbed.
Step 6:

When the rice is almost done — slightly firm on the outside but not hard, and tender inside — add the peeled shrimp (shell, head, and tail removed, and the vein along the back deveined) and continue cooking for about 2 minutes. Don't forget to keep stirring the rice.
Step 7:

Pour the cream into the risotto, stir, and warm the rice with the cream for 1–2 minutes. At this point you can also stir in some of the cheese, finely grated. Mix the rice and cheese together.
Step 8:

Serve the finished risotto right away. Spoon the rice and shrimp onto each plate and sprinkle with grated cheese. It's a dish in its own right. Pair the Italian risotto with a glass of dry white wine.

Tip: for rice dishes that always turn out delicious, read up on how to choose rice and the secrets to cooking it well.
For all the tips and tricks, see the article "Cream and sour cream in a cream sauce: how to keep them from curdling."