Enjoy this rich and creamy shrimp risotto recipe made with arborio rice, slowly cooked in broth and white wine. It's topped with tender shrimp, caramelized mushrooms, spinach, and parmesan for a comforting dish. It's a simple yet satisfying recipe that will easily impress your dinner guests.
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What I love most about this easy risotto is that it's fancy but really easy to put together. It's a delightful dish you can serve with my sauteed broccolini with garlic and green bean feta salad for a complete meal.
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📖Why My Recipe Works
- Cold Butter- Using cold butter is a little trick I picked up in Italy. It melts into the rice and gives the risotto a smooth, creamy texture.
- Packed with Veggies- My version makes a filling meal-it's filled with hearty veggies like mushrooms, spinach, garlic, and onions.
🧾Ingredient Notes
- Arborio Rice- Arborio rice is a type of Italian short-grain rice that has a higher starch content. It's firm, chewy, and makes the best risotto.
- Shrimp- Use fresh or frozen raw shrimp. You can also use butter poached lobster or crab meat.
- Shrimp Stock- Vegetable broth or chicken broth will also work.
- Butter- Use unsalted butter and make sure it's chilled.
- White Wine- Use dry white wine like Pinot grigio, Arneis, or Chardonnay.
- Parmesan Cheese - Pecorino romano or grana padano are good substitutes.
- Mushrooms- You can use cremini, shiitake, or oyster mushrooms will all work great for the risotto.
- Spinach- You can swap it with kale or arugula.
- White Onion- You can substitute it with yellow onions or sweet onions.
- Olive Oil- You can also use avocado oil or butter to saute the vegetables.
- Lemon- Adds a vibrant, zesty flavor.
💭 Variations
- Shrimp Flavors- Saute the shrimp in tomato butter or white wine butter sauce.
- Add Tomatoes- Use sun dried tomatoes, fresh, chopped tomatoes (deseeded and diced) or slow roasted tomatoes for extra sweetness.
- Add Peas- Swap our the spinach for a cup of frozen peas.
⏲️How to Make Shrimp Risotto
- When cooking the mushrooms, let them sit for a few minutes without stirring to caramelize and develop a golden brown color. Leave the juices, as they add a good flavor to the risotto.
- The shrimp stock will help deglaze the pan and loosen bits from the onions and mushrooms. Stir the rice while adding the white wine.
- This part of the recipe will need constant monitoring. You'll need to add broth in increments, stir, and let the liquid completely absorb before adding more. After 15 minutes, check the rice for doneness. It should be soft and tender but not mushy.
- Make sure the butter is cold to emulsify the remaining liquid and give the risotto a velvety texture. Then, stir in the cheese, spinach, and mushrooms.
- Cook the shrimp 2-3 minutes on each side, or until pink and opaque. Shrimp cooks quickly, so avoid overcooking it.
- Top the risotto with shrimp and serve it while warm for the best flavor.
🥗What to Serve with Risotto
Shrimp risotto makes a delicious entree or side dish that you can easily make any day of the week. It goes really well with a side of gluten-free garlic bread, roasted carrots and asparagus, arugula salad, and burrata caprese. You can also pair it with grilled chicken or baked salmon.
Expert Tips
- When adding the stock, wait for it to be fully absorbed by the rice before adding more. This helps to make sure that rice cooks evenly and develops that creamy consistency.
- Maintain a gentle simmer when cooking the risotto and prevent it from boiling.
- Taste the risotto before seasoning with salt. The parmesan cheese and the shrimp stock can already add saltiness.
More Risotto Recipes
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📖 Recipe Card
Shrimp Risotto with Mushrooms and Spinach
This creamy risotto combines lemony shrimp, arborio rice, veggies, and parmesan cheese for a delicious, lip-smacking entree or side dish. It's fancy but easy to put together and you'll have it on your dinner table in 40 minutes.
Servings: 4
Ingredients
- 4 cups shrimp stock or vegetable stock
- 4 Tablespoons extra-virgin olive oil divided
- 8 ounces mushrooms thinly slices
- ½ cup white onion finely chopped
- 1 ½ cup Arborio Rice
- ⅔ cup dry white wine
- 2 Tablespoons unsalted butter cut into pieces
- ¾ cups pecorino or Parmesan-Reggiano cheese freshly grated
- 2 cups baby spinach
- 1 pound jumbo shrimp uncooked, peeled and deveined
- kosher salt and pepper
- 2 cloves garlic minced
- 1 lemon zest and juice
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Instructions
- In a medium saucepan bring the stock to a low simmer over medium heat. Then turn down to low while you prepare the risotto.4 cups shrimp stock
- In a large saucepan or high sided saute pan, heat 2 tablespoons olive oil over medium heat. Add the mushrooms, sprinkle with salt (about ¼ teaspoon) and black pepper. Saute for 4 to 6 minutes until browned. Remove yo a plate but leave the juices.4 Tablespoons extra-virgin olive oil, 8 ounces mushrooms
- Add more olive oil as needed. Add the onion and cook over moderate heat, stirring, until softened about 6 minutes. Add ½ cup of the warm stock and cook, stirring often, until the stock evaporates and the onion is completely tender.4 Tablespoons extra-virgin olive oil, ½ cup white onion
- Add the rice and cook for 1 minute, stirring to thoroughly coat. The grains should begin to become translucent around the edges. Add wine and bring to a simmer and cook, stirring occasionally, until wine is completely evaporated about 2 minutes.1 ½ cup Arborio Rice, ⅔ cup dry white wine
- Begin adding the stock in ½ cup to 1 cup increments. Stir each time you add the stock. Allow the liquid to absorb before adding more stock. It will take 2 to 3 minutes for each addition to absorb. The rice will be done in 18 to 20 minutes. Start checking the rice after about 15 minutes; the rice should be al dente, i.e. tender but not mushy.
- Remove the pan from heat, add the cold butter, and stir until melted. Gradually add the cheese, stirring until the cheese is melted and the liquid surrounding the risotto is creamy. Stir in the cooked mushrooms and spinach. Season to taste with salt and pepper. Serve with the shrimp on top.2 Tablespoons unsalted butter, ¾ cups pecorino or Parmesan-Reggiano cheese, 2 cups baby spinach
Seared Garlic Shrimp
- Pat the shrimp dry and season with salt and pepper. Heat the olive oil over medium. Add the garlic and cook for 30 to 60 seconds.4 Tablespoons extra-virgin olive oil, 1 pound jumbo shrimp, 2 cloves garlic, kosher salt and pepper
- Add the shrimp in a single layer. Cook 2 to 3 minutes per side. Remove from heat and stir in the lemon juice and zest. Serve over the mushroom risotto.1 lemon
Notes
Storing Leftovers
Store leftover risotto in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave of the stovetop. Add a splash of water or stock before reheating.Nutrition
Calories: 629kcal | Carbs: 70g | Protein: 28g | Fat: 23g | Fiber: 4g | Sugar: 3g
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