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- 1 cup Arborio rice - 1 pound large shrimp, peeled and deveined - 4 cups vegetable broth - 1 cup onion, finely chopped - 3 cloves garlic, minced - 1/2 cup Parmesan cheese, grated - 4 tablespoons unsalted butter - 1 tablespoon olive oil - 1/2 cup fresh parsley, chopped - Salt and pepper to taste - Zest of 1 lemon For Arborio rice, I recommend brands like Cento or Roland. They both provide quality grains that absorb liquid well. For shrimp, SeaPak and Gulf Coast offer fresh, large shrimp that cook perfectly. Look for shrimp that are pink and firm. If you need a substitute for vegetable broth, use chicken broth or even water with herbs. You can swap Parmesan cheese with Pecorino Romano for a bolder flavor. If you want a dairy-free option, try nutritional yeast for a cheesy taste. Fresh parsley can be replaced with basil or chives for a different twist. {{ingredient_image_2}} Start by warming the vegetable broth in a medium saucepan. Set the heat to medium-low. Keep the broth warm but do not let it boil. This is key for cooking the risotto evenly. Having it warm helps the rice absorb the liquid better. In a large skillet, mix olive oil and 2 tablespoons of butter. Heat it over medium heat. Once the butter melts and bubbles, add the finely chopped onion. Sauté for 3-4 minutes. Stir often until the onion turns soft and clear. Next, add the minced garlic. Cook it for one more minute, stirring all the time. You want it to smell great and get lightly golden. Now, it's time to add the Arborio rice to the skillet. Stir the rice so it coats with the buttery mix. Toast it for about 2 minutes. You will smell a nutty aroma, which means it’s working. Then, gradually add 1 cup of the warm vegetable broth to the rice. Keep stirring! Wait until most of the liquid is absorbed before adding more. Repeat this process, adding broth in 1-cup increments for 18-20 minutes. This keeps your risotto creamy. While your risotto simmers, prepare the shrimp in a different skillet. Melt the remaining 2 tablespoons of butter over medium-high heat. Toss the shrimp in, seasoning with salt and pepper. Sauté for around 2-3 minutes on each side until they turn pink and opaque. Once the risotto is creamy and al dente, remove it from heat. Mix in the grated Parmesan cheese, lemon zest, fresh parsley, and the cooked shrimp. Taste it and adjust with salt and pepper. Let it rest for a minute before serving. To make creamy risotto, you need to stir it often. The stirring helps release starch from the Arborio rice. This starch makes the dish creamy. Always add warm broth slowly. Wait until the rice absorbs most of the broth before adding more. Aim for a soft but slightly firm texture, known as al dente. Cook shrimp until they turn pink and opaque. This usually takes 2-3 minutes per side. If you overcook shrimp, they become tough and rubbery. Always season with salt and pepper for flavor. You can add a squeeze of lemon juice for brightness. One big mistake is cooking the rice too fast. Risotto needs time to absorb the broth. Avoid adding cold broth as it shocks the rice. Also, don’t skip the stirring or the dish will end up lumpy. Finally, taste as you go. Adjust salt and pepper to your liking for the best flavor. Pro Tips Use Fresh Shrimp: Always opt for fresh shrimp if possible, as they provide a sweeter and more vibrant flavor compared to frozen options. Stir Constantly: Stirring the risotto continuously helps to release the starches from the Arborio rice, resulting in a creamier texture. Adjust Consistency: If the risotto becomes too thick, you can add a bit more warm broth or even a splash of white wine for added flavor. Garnish for Flavor: Don’t skip the fresh parsley and lemon zest; they add not only color but also a burst of freshness that enhances the dish. {{image_4}} You can make Garlic Butter Shrimp Risotto even more exciting with a few fun changes. Here are some great ideas. Adding vegetables is a smart way to boost flavor and nutrition. Spinach adds a fresh taste and bright color. Just stir it in during the last few minutes of cooking. Peas bring a sweet crunch. You can add them with the broth. Both choices make the dish more colorful and tasty. If you want to switch up the protein, try scallops or chicken. Scallops cook quickly and add a sweet taste. Sear them in butter until they turn golden. Chicken can be a heartier option. Cook diced chicken breast in the skillet until it’s done, then mix it into the risotto. Both options give you a new twist on this classic dish. You can also add more flavor with herbs and spices. Fresh herbs like basil or thyme can brighten the dish. Add them just before serving for a fresh taste. You might also try a pinch of red pepper flakes for a little heat. This adds depth and makes each bite exciting. Experiment to find your favorite mix! To keep your leftover risotto fresh, put it in an airtight container. Make sure to cool it first, as hot risotto can create steam and make it soggy. You can store the risotto in the fridge for up to three days. If you want to keep it longer, consider freezing it. When reheating risotto, add a splash of broth or water. This helps restore its creamy texture. Heat it slowly in a saucepan over low heat. Stir often to ensure even heating. You can also use the microwave. Just cover the dish and heat in short intervals, stirring in between. If you decide to freeze risotto, portion it out before freezing. Use freezer-safe bags or containers. Press out as much air as possible to prevent freezer burn. Risotto can last up to three months in the freezer. To thaw, place it in the fridge overnight or use the microwave on defrost mode. Yes, you can make risotto ahead of time. However, it may lose its creamy texture. To keep it fresh, let it cool down first. Store it in an airtight container in the fridge for up to two days. When you're ready to serve, reheat it slowly on the stove. Add more broth if needed to regain creaminess. Making risotto without stirring is tricky. You can try a different method called "oven risotto." In this method, combine all ingredients in a baking dish. Add broth, cover, and bake at 375°F (190°C) for 25-30 minutes. Check occasionally and add more broth if needed. This way, you can enjoy risotto with less effort. Garlic Butter Shrimp Risotto pairs well with several sides. Here are some ideas: - A simple green salad with lemon vinaigrette - Steamed asparagus or green beans - Crusty bread for dipping - Grilled vegetables for extra flavor Yes, risotto is generally gluten-free. The main ingredient, Arborio rice, does not contain gluten. However, always check the packaging for any cross-contamination. Also, ensure that any broth you use is gluten-free. This way, you can enjoy this dish without worry. In this blog post, we explored the flavors of Garlic Butter Shrimp Risotto. We discussed key ingredients, brands, and substitutes, making cooking simple. I shared step-by-step instructions for perfect risotto and shrimp. Tips helped you avoid common mistakes. Variations showed how to customize your dish. Lastly, I covered storage and reheating methods for leftovers. Remember, cooking should be fun. Enjoy experimenting with flavors and ingredients. Happy cooking!

Garlic Butter Shrimp Risotto

A creamy and flavorful risotto made with Arborio rice, succulent shrimp, and a hint of lemon.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 cup Arborio rice
  • 1 pound large shrimp, peeled and deveined
  • 4 cups vegetable broth
  • 1 cup onion, finely chopped
  • 3 cloves garlic, minced
  • 0.5 cup Parmesan cheese, grated
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 0.5 cup fresh parsley, chopped
  • to taste Salt and pepper
  • 1 Zest of 1 lemon

Instructions
 

  • In a medium saucepan, warm the vegetable broth over medium-low heat. Keep it heated but do not let it boil.
  • In a large skillet, combine the olive oil and 2 tablespoons of butter. Heat over medium heat until the butter has melted and begins to bubble gently.
  • Add the finely chopped onion to the skillet and sauté for about 3-4 minutes, stirring occasionally, until it becomes soft and translucent.
  • Incorporate the minced garlic into the skillet and cook for an additional minute, stirring constantly until fragrant and lightly golden.
  • Introduce the Arborio rice to the skillet. Stir well to coat the rice grains evenly with the buttery mixture and toast them for about 2 minutes.
  • Gradually add 1 cup of the warm vegetable broth to the rice, stirring continuously. Allow the broth to be absorbed mostly before adding more.
  • Continue this process of adding broth in 1-cup increments, each time waiting until it is mostly absorbed, stirring throughout the 18-20 minute cooking period.
  • While the risotto is simmering, prepare the shrimp in a separate skillet. Melt the remaining 2 tablespoons of butter over medium-high heat. Add the shrimp, seasoning with salt and pepper, then sauté for about 2-3 minutes per side until they turn pink and opaque.
  • Once the risotto reaches a creamy, al dente texture, remove it from heat. Stir in the grated Parmesan cheese, lemon zest, fresh parsley, and the cooked shrimp. Taste and adjust seasoning with extra salt and pepper if needed.
  • Allow the dish to rest for a minute before serving.

Notes

Serve in shallow bowls with extra parsley and Parmesan cheese on top.
Keyword butter, garlic, Italian, risotto, shrimp