Shrimp bisque risotto, scented with lemon, with vegetable confetti — a refined first course suitable for an elegant seafood menu. If risotto is your passion and shrimp are among your favorite shellfish, the shrimp bisque risotto with its delightful aroma and intense flavor will make you fall in love at the first bite! To prepare a risotto with shrimp bisque you will first need some fresh small shrimp, of which nothing will be wasted, and then a variety of rice suitable for making creamy and enveloping risottos. For this I chose Carnaroli, which perfectly meets my needs because it has the extraordinary ability to absorb aromas and seasonings in a unique way, and the balanced release of starch during cooking allows you to blend and enhance the flavors of the ingredients while keeping the shape of the grain and its taste intact. In our family we love rice and risotto very much, and it’s our favorite first course; for this reason I make it in a thousand different ways and if there are leftovers I always find a solution so as not to waste it — thus I prepare Stuffed pastry with leftover risotto or Rice tart with leftover risotto. But now it’s time to discover how to make shrimp risotto with a delicious bisque — let’s go to the kitchen because the shrimp bisque risotto, with its vegetable confetti and intense lemon aroma, is waiting for us!
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 1 Hour
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the shrimp bisque risotto
- 28 oz shrimp (heads and shells only)
- 3 cloves garlic (small)
- 3.4 fl oz white wine
- to taste salt
- 8.5 cups water
- to taste extra virgin olive oil
- to taste parsley
- 4 tbsp butter
- lemon zest (one whole, organic)
- 1 carrot
- 1 zucchini (green)
- 2.5 cups Carnaroli rice
- to taste fish stock (the freshly prepared shrimp bisque)
- vegetables (all the vegetable confetti)
- butter (lemon-flavored)
- shrimp (peeled)
Tools
- Pot
- Pan
- Blender
- Strainer
- Wooden spoons
- Cutting board
- Knife
How to make risotto with shrimp bisque and lemon
To make the risotto with shrimp bisque scented with lemon, start by preparing the aromatic butter: melt the butter gently on the stovetop, add the grated zest of an organic lemon and let it rest (the longer it rests the better).
Now prepare the bisque: rinse the shrimp quickly with cold water, drain them and rinse again, then shell them and set the heads and shells aside. Sauté the garlic with a good splash of oil, add the parsley and then the heads and shells. Sauté and as soon as they start to change color deglaze with the white wine, season with salt and, once the wine has evaporated, add the water. Bring to a boil and cook for 30-35 minutes.
Blend everything with a mixer and strain first through a sieve and then through cheesecloth: you will have obtained the bisque, a sort of stock that will be essential for cooking the rice.
Cut the zucchini — this time you should only use the skin side, but cut it a bit thicker. Make matchsticks and then little confetti by dicing them into very small cubes; do the same by slicing the carrots lengthwise into matchsticks and then dicing them into cubes.
Sauté over low heat in a tablespoon of lemon butter, set aside 1/3 of it and add the shrimp to the rest, sauté for 30 seconds then remove from the heat.
Pour the rice into a heavy-bottomed pot, turn on the stovetop and toast the rice until you can smell it. Start adding the stock little by little and stirring often; bring it to doneness adding bisque whenever necessary. When the risotto is cooked but still al dente, off the heat add the vegetable confetti and the shrimp and then the rest of the lemon butter.
Stir and finish (mantecato), plate immediately, with a sprinkle of lemon zest, some thyme leaves and the vegetable confetti.
Consume immediately — I recommend preparing only the amount of rice you intend to eat; I do not suggest preparing it in advance.
If you have leftovers you can store them in the fridge and consume within 24h after reheating, but it will never be as good as freshly made.
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