Shrimp Risotto with Peeled Shrimp

Name: Shrimp Risotto with Arborio Rice and Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian cuisine
Ingredients: Arborio rice 1 cup (180 g); Peeled shrimp 100 g; Onion 1; Carrot 1; Garlic 2 cloves; Olive oil 2 tbsp; Butter 1 tsp; Parmesan 1 tbsp (7 g); Salt, black pepper, dried aromatic herbs (basil, oregano, mint) to taste

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45 mins

Try it once and you’ll see that rice and shrimp are a perfect match. A tasty rice dish with seafood, especially shrimp, is easy to make and, what matters, quick enough for a morning before work.

Back in the Middle Ages, rice brought from the East became the basis of a whole culinary art, risotto, which reached the heights of mastery in Italy. Special rice varieties give classic risotto that creamy, refined taste no gourmet can ignore. Seafood risotto is especially popular there.

The most popular rice for risotto is Arborio. The unusual rounded shape of its large grain and its high starch content make risotto flawless. This rice can absorb several times its own volume of liquid. If you want a truly creamy risotto, make shrimp risotto with vegetables, and the general rules, which rice to take and how to add the broth, I collected in the recipe for vegetable risotto. If you like it, make this one next: salmon risotto.

9 ingredientsTo the recipe

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Ingredients

2 servings

Arborio rice 1 cup
(180 g)
Peeled shrimp 100 g
Onion 1
Carrot 1
Garlic 2 cloves
Olive oil 2 tbsp
Butter 1 tsp
Parmesan 1 tbsp
(7 g)
Salt, black pepper, dried aromatic herbs (basil, oregano, mint) to taste

Step-by-step recipe

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Italian varieties, Arborio or Carnaroli, with a high starch content, are the better choice for rice.
Shrimp, or shrimp meat, can be bought frozen in any store. If the shrimp are already peeled, just thaw them. You can simply pour boiling water over the frozen shrimp meat, and it thaws very quickly. Unpeeled shrimp are sold already cooked, so there’s no need to boil them again. Just put them in boiling water for a few minutes, then remove the shells.
Heat the olive oil in a saucepan or pot. Fry the peeled, crushed garlic cloves for 1-2 minutes. Then remove the garlic from the oil and throw it away. The garlic is there only to flavor the olive oil.
Peel the onion and cut it into thin strips. Slice the carrot thinly or grate it on a coarse grater. Fry the vegetables in the flavored olive oil until soft. Add salt, pepper and 1-2 pinches of aromatic herbs.
Add the rice to the vegetables, stir and fry for 2-3 minutes.
Add vegetable or chicken broth to the rice in small portions. Add each new portion only after the rice has fully absorbed the previous one.
When the rice is almost done, add the peeled shrimp meat and a small piece of butter and stir. Add a little more broth and cook the shrimp with the rice, covered, for 3-4 minutes.
The shrimp and rice should have the consistency of rice porridge. Finally, add finely grated Parmesan to the risotto, stir and serve on plates right away.
Serve the shrimp and rice hot only, for breakfast or at the start of lunch.