This Easy Shrimp Risotto can be made in under 40 minutes and it’s so much cheaper making this at home vs. ordering it in a restaurant. Perfect for a ‘date night’ at home!
Ok well, I haven’t had any ‘date nights’ lately because Cary’s been on the ship for the last 2 months, ugh! He was home for most of the summer though which was really nice. He’s usually on the ship for 4 months and then off for 2, but sometimes it varies.
When he is home we always try to pack as many ‘date nights’ in as we can. Sometimes we go out, but that can get expensive. So we also have plenty of ‘date nights’ at home which usually involves a few bottles of red wine and a nice dinner (like this Shrimp Risotto). 🙂
I tried Risotto for the first time this year while we were out for dinner one night on one of our dates. I wanted to know what all of the fuss was about. Have you seen the Seinfeld episode with George and his girlfriend eating Risotto? Sooooo hilarious!
When I took my first bite I was in heaven… ‘Oh the Risotto!’ Ok now I totally understand this line in that episode. 🙂
Ordering Risotto at a restaurant can be pretty expensive though, especially if there’s seafood in it. I think my dinner was around $20, yikes!
So I decided to try and make my own Risotto at home using Shrimp and it costed a fraction of the price, plus we had leftovers! And we could enjoy a nice bottle of wine with it that didn’t cost an arm and a leg. Have you ever compared the prices of wine at a restaurant vs. at the store? The restaurants charge over triple the price for the exact same brand!
Ok so getting back to making this Risotto. I used a 6-Quart Dutch Oven for making this, but you could also make this in a large deep skillet. I like using a Dutch Oven because when the Shrimp is sautéing, it doesn’t splatter everywhere.
I added some Extra Virgin Olive Oil, Shrimp, Sea Salt, and Pepper to my Dutch Oven and sautéed it over med-high heat for about 3 minutes until it’s pink and cooked through. I used the #6 setting for my stove-top. You don’t want the heat too high when using an Enameled Dutch Oven because it could crack, I never go past the #7 setting on the stove-top.
Remove the cooked Shrimp and set aside.
Next add in more Olive Oil, Garlic, and Shallots. Sauté 1-2 minutes.
Add in the Arborio Rice and sauté 1-2 minutes.
Add in the White Cooking Wine and sauté 1-2 minutes. The aroma of this is so wonderful!
Slowly add in the Chicken Broth and bring it to a boil (keeping the same heat setting as we talked about earlier).
Once it comes to a boil, cover and reduce heat to med-low. I used the #3 setting on my stove-top. Let it cook undisturbed for about 25 minutes.
Now go ahead and add in the Shrimp, Parmesan, Lemon Juice, and Peas. You don’t have to add Peas, I like to add them for a little splash of color. 🙂
Stir until combined and remove from heat.
Proceed with date night. Light a candle, open a bottle of wine, turn on some tunes, and pretend you’re at a fancy restaurant.
If you try this let me know what you think be leaving a comment below! It’s super helpful to me and other readers!
And don’t forget to take a picture and Hashtag it #Tastefulventure on Instagram so I can see!Print
Easy Shrimp Risotto
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 4 1x
- Category: Dinner
- Cuisine: Italian, Gluten Free
- 1 lb medium sized Shrimp, peeled and deveined
- 2 Tbs EVOO
- 1/4 tsp Sea Salt
- 1/4 tsp Pepper
- 2 more Tbs EVOO
- 1 Tbs minced Garlic, about 2 cloves
- 1 Tbs finely chopped Shallots, about 1 large shallot
- 1 cup Arborio Rice
- 1/4 cup White Cooking Wine
- 3 cups Chicken Broth
- 1 Tbs Lemon Juice, about 1/2 a lemon
- 1/3 cup grated Parmesan Cheese
- 1 cup frozen peas thawed
- In Dutch Oven add 2 Tbs EVOO, Shrimp, Salt, and Pepper.
- Turn heat to med-high.
- Saute Shrimp about 3 minutes until they turn nice and pink on all sides and are cooked all the way through.
- Remove and set aside in a separate bowl.
- Add the other 2 Tbs EVOO, Garlic, and Shallots.
- Saute 1-2 minutes.
- Add Rice, saute 1-2 minutes.
- Add White Wine, saute 1-2 minutes.
- Slowly add Chicken Broth, bring to a boil.
- Cover and reduce heat to med-low.
- Cook 25 minutes.
- Once cooked, stir in Shrimp, Parmesan, Lemon Juice, and Peas.
There are Amazon affiliate links in this post.