The shrimp risotto is one of those dishes that always manage to bring elegance and comfort to the table at the same time. Creamy, fragrant, and full of flavor, it is a perfect recipe for both a special dinner and a family Sunday lunch. Preparing it at home is much simpler than you think: just a few quality ingredients, a good broth, and some care to get a shrimp risotto perfectly creamed, with a soft and enveloping texture.
In this version, I’ll show you how to make a shrimp risotto starting with a broth enriched with heads and shells, a fundamental step to get an intense and natural taste without adding cream or other fats. Cooking the shrimp in two textures — some chopped and added to the risotto, others seared whole for decoration — gives the dish a perfect balance between delicacy and character.
This recipe is ideal for those looking for a simple seafood risotto, yet with an excellent result.
Perfect also for those who want to make a shrimp risotto without cream, light but full of flavor. With just a few steps, you’ll get a fragrant and irresistible dish, ready to win over anyone who tastes it😊.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons, Christmas
Ingredients
- 1 cup Carnaroli rice
- 10.5 oz shrimp (fresh or thawed)
- 4 cups vegetable broth
- 1 shallot
- 1/4 cup dry white wine
- extra virgin olive oil
- to taste salt
- parsley and lemon zest
Tools
- 1 Cutting Board cutting board
- 2 Pots steel pots
- 1 Pan pans
- Hooks
Steps
Shell the shrimp and set the meat aside.
Place the heads and shells in a small pot with a little oil. Toast them for 2–3 minutes until they turn bright red.
Add the hot vegetable broth and let it simmer for 20 minutes.
Strain: you’ll get a highly fragrant broth, perfect for the risotto.
In a saucepan, sauté the chopped shallot with a little oil.
Add the rice and toast it until it becomes glossy.
Deglaze with white wine and let it evaporate.
Start adding the shrimp broth one ladle at a time, stirring and waiting for it to be absorbed before adding more.
Cut half of the shrimp into pieces and leave the others whole.
3 minutes before the end, add the chopped shrimp and sear the whole shrimp for 1 minute per side in a non-stick pan with a little oil. Once the rice is cooked, turn off the heat, add the shrimp and stir in a knob of butter.
Plate with chopped parsley and a touch of grated lemon zest.
FAQ
How do you make creamy shrimp risotto without cream?
The key to a creamy shrimp risotto without cream is to prepare a good broth with the heads and shells, stir in oil or butter at the end of cooking, and add the shrimp only in the last few minutes to keep them tender and juicy.
When to add shrimp to risotto?
The shrimp should be added in the last 2–3 minutes of cooking the risotto, so they remain tender and don’t become rubbery. You can sear some whole for decoration.
What type of rice to use for shrimp risotto?
The ideal rice is Carnaroli or Arborio, as they hold their shape well during cooking and release the necessary starch to achieve a creamy, wave-like risotto.
How to make shrimp risotto more flavorful?
The secret is to toast the heads and shells in a pan before adding them to the broth. This step intensifies the flavor and gives the risotto a deeper, more natural sea aroma.
