Go Back

Cozy Creamy Shrimp Risotto

A delectable dish that balances creamy Arborio rice and tender shrimp, perfect for comforting winter evenings or family gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth Ensure it's halal-compliant
  • 1 cup shrimp, peeled and deveined
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter Can be substituted with olive oil for a healthier version
  • Salt and pepper to taste
  • 1/2 cup Parmesan cheese, grated Can be replaced with nutritional yeast for a dairy-free option
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a separate saucepan, bring the chicken or vegetable broth to a gentle simmer. Keep it warm.
  2. In a large pot, melt the butter over medium heat. Add the chopped onions, cooking until they become translucent (about 3-4 minutes). Stir in the minced garlic and fry for another minute until fragrant.
  3. Add the Arborio rice to the pot, stirring continuously for about 2 minutes.
  4. Begin adding the warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. This should take around 20 minutes.
  5. Once the rice is creamy and al dente, add the shrimp and continue cooking until they turn pink and opaque, about 3-4 minutes.
  6. Stir in the grated Parmesan cheese and season with salt and pepper. Cook for an additional minute.
  7. Remove from heat, garnish with fresh parsley, and serve hot.

Notes

Store leftover risotto in an airtight container in the fridge for up to 3 days. For longer preservation, freeze it and reheat gently in a saucepan, adding a splash of broth or water.