Creamy Shrimp Risotto Recipe

Inspired by Dainty Chefs

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Shrimp risotto recipe



  • 1 lb. (ca. 454 g) of fresh raw Shrimp (peeled)
  • 2 tbsp Olive Oil
  • 1 tsp of Kosher Salt
  • 4 tbsp of Unsalted Butter
  • Ground Black Pepper, to taste


  • 4 cups (1 L) Low Sodium Chicken Stock, heated
  • 2 tbsp high-quality Olive Oil
  • 3 tbsp Unsalted Butter
  • 3 tbsp minced Shallots
  • 3 medium cloves' Garlic, minced
  • 1 cup/250mL Dainty premium Risotto rice
  • 1/4 cup/65mL Parmesan Cheese, shredded



Use paper towels to dry the shrimp


Once dry, season them with salt and pepper and any additional seasoning you like


Cook the shrimp until they become pink on both sides, which should take about 3–4 minutes. Place the shrimp in a bowl and set aside


In a saucepan, heat the chicken stock on medium-high heat until warm


In another saucepan heat 2 tbsp of butter on medium heat, add shallots and garlic. Sauté until fragrant


Add Dainty’s premium Risotto rice to the saucepan. Raise the heat and sautéd until the rice is faintly toasted


Begin adding the heated chicken stock to your toasted rice pan one ladle at a time. Ensure you’re stirring continuously with a wooden spoon while adding the stock until it’s fully absorbed into the rice. Repeat until you get a creamy consistency and when most of the stock is absorbed. This cooking process should take about 15–18 minutes. Remember to add the heated chicken stock progressively


Once the rice has almost completely absorbed the broth and on testing is the consistency desired then remove the saucepan from the heat, add 1 tbsp of butter and the parmesan cheese


Add the cooked shrimp to the mix


Your shrimp risotto is ready to serve! Serve in warm bowls and top with chopped fresh parsley and more shredded parmesan. Season with salt and pepper. Serve this dish with your favorite white wine (Sauvignon blanc or Pinot are good options)

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