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–+ servings
Shrimp risotto recipe in a white bowl. The dish is garnished with parsley.
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5 from 4 votes

Creamy Shrimp Risotto Recipe

Need a one pan meal that has EVERYTHING + is done in 30 min or less? This creamy shrimp risotto recipe is hearty, filling and so delicious. Made with jumbo shrimp, peas and parmesan it's packed with flavor and much easier than you may think. Creamy and delicious comfort food! This is a great stand alone meal, but I also like to serve it with instant pot chicken or smoked turkey.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main Course, Side Dish
Cuisine: Italian
Diet: Gluten Free
Servings: 6 large servings
Calories: 526kcal
Author: Kadee & Desarae

Equipment

  • Saute pan

Ingredients

  • 5 cloves garlic minced
  • ½ white onion diced
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon salted butter
  • 1 pound jumbo shrimp deveined, uncooked, shell-off
  • 1 pound Arborio rice
  • 7-8 c chicken broth optional to replace ½-1 c liquid with white cooking wine
  • 2 c parmesan cheese freshly grated
  • ½ c sweet peas frozen or fresh
  • parsley as garnish

Instructions

  • Saute the garlic and onion in olive oil and butter over medium heat.
  • Add in shrimp, and cook until just barely opaque and light pink.
  • Remove shrimp from pan and set aside.
  • Add rice to sauted garlic and onions, stir and cook for 1 minute.
  • Reduce heat to a low simmer, and pour in 1 cup broth while stirring. Continue to stir until all of the broth is absorbed.
  • Add in remaining broth 1 cup at a time, ensuring each cup is absorbed before adding the next.
  • Rice should be 'al dente'. Slowly mix in cheese a little bit at a time, then peas, and finally shrimp. Heat for 1-2 minutes while stirring until all combined.
  • Salt as needed, top with fresh-cracked black pepper and parsley.

Video

Notes

PRESSURE COOKER: Heat up open pressure cooker so that you can saute garlic and onion in butter and olive oil. Add shrimp, cook just until opaque and pink, only a few minutes. Remove shrimp from pot, set aside. Add rice and 8 c broth. Close lid and lock vent. Set to rice setting and cook 6 minutes, naturally release pressure. Stir rice when finished cooking, then stir in parmesan. Add shrimp and peas, season as desired.

Nutrition

Serving: 1cup | Calories: 526kcal | Carbohydrates: 66g | Protein: 30g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 1996mg | Potassium: 276mg | Fiber: 3g | Sugar: 3g | Vitamin A: 553IU | Vitamin C: 6mg | Calcium: 459mg | Iron: 4mg