Description

This Shrimp Risotto offers irresistible flavors with tender shrimp and creamy arborio rice, making it a comforting choice for dinner. It’s simple to prepare, using fresh ingredients and a delightful homemade stock to elevate your meal.

Ingredients

Scale

2 pounds shell-on raw shrimp (shells and tails removed)
2 tablespoons extra virgin olive oil
1 carrot, coarsely chopped
1 clove of fresh garlic, smashed
½ large yellow onion, coarsely chopped
1 celery stalk, coarsely chopped
medium bunch fresh cilantro stems
8 parsley stems (or 1 tablespoon dried parsley)
8 black whole peppercorns
1 bay leaf
1 teaspoon kosher salt
1 quart boxed vegetable stock
3 cups of water
4 tablespoons butter, divided
2 pounds fresh shrimp
2 tablespoons extra virgin olive oil
1 cup diced shallots
1 tablespoon minced garlic
1 cup uncooked arborio rice
½ cup white wine
5 cups of stock from above
½ cup fresh grated parmesan cheese
1 cup frozen green peas, thawed

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Instructions

To make the shrimp stock, heat a medium saucepan over medium heat and add olive oil. Add shrimp shells and cook for 5 minutes.
Add remaining stock ingredients and bring to a boil. Simmer until reduced to 5 cups, about 20-25 minutes. Strain and keep stock hot.
In a large sauté pan, melt 1 tablespoon of butter, add whole shrimp, and cook for 2-3 minutes until cooked through. Remove and set aside.
Add remaining butter, then cut shrimp. Cook for 2-3 minutes until done, remove to a bowl with any melted butter and set aside.
In a heavy bottomed pot, heat olive oil over medium heat. Add shallots and garlic, cook for 2 minutes.
Add dry arborio rice, stirring and cooking for 3 minutes.
Add white wine to deglaze and cook until evaporated.
Reduce heat to medium low and start adding hot shrimp stock one ladle at a time, allowing each to be absorbed before adding more. Cook until rice is tender, about 30 minutes.
Off heat, stir in parmesan cheese, thawed peas, cooked shrimp pieces, and any remaining butter.
Spoon into bowls, topping each with two whole cooked shrimp pieces.

Notes

For an extra flavor boost, use homemade shrimp stock instead of boxed stock.
Feel free to experiment with adding vegetables like asparagus or spinach for added nutrition.
Serve immediately for the best creamy texture.

Nutrition

Serving Size: 1 bowl
Calories: 495
Sugar: 2g
Sodium: 890mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 29g
Cholesterol: 210mg