Shrimp and orange risotto, creamy and delicate, is very easy to make but suitable for any occasion, including festive menus. It takes just a few minutes to prepare; you will only need shrimp tails and an untreated orange… the recipe is very easy but this risotto will make you look good with your guests, thanks to its color and delicious aroma. Try the recipe, I assure you it’s really tasty!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Christmas
- Energy 377.87 (Kcal)
- Carbohydrates 68.27 (g) of which sugars 3.39 (g)
- Proteins 16.25 (g)
- Fat 3.61 (g) of which saturated 1.59 (g)of which unsaturated 1.06 (g)
- Fibers 1.46 (g)
- Sodium 455.83 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup Carnaroli rice
- 7 oz shrimp
- 1 orange (untreated)
- 1/4 onion
- vegetable broth (or fish stock)
- extra virgin olive oil
- butter
- salt
- pepper
- herbs (to taste)
Tools
- Casserole
- Skillet
- Small pot
- Citrus juicer
- Grater
Preparation
Shell the shrimp tails, remove the black vein and rinse them. If you also have the heads, use them to prepare a stock, which will be useful for cooking the rice or for other recipes.
Place the cleaned shrimp in a skillet, add a drizzle of oil, salt, pepper, and cook for a couple of minutes (1). Cut them into small pieces, leaving some whole, and set aside.
Wash the orange, grate its zest and squeeze the juice.
Chop the onion and sauté in a casserole with a little oil. Add the rice and toast it for a few seconds, then cover with the boiling broth.
Allow the risotto to cook, stirring frequently and adding more broth as needed.
At about 2/3 of the cooking time, add the shrimp and orange juice (2).
When the rice is ready, turn off the heat, add a small knob of butter and the orange zest.
Stir well and serve the risotto on plates. If desired, you can add a handful of dried or fresh herbs (thyme, basil, oregano, or others).
The shrimp and orange risotto is ready, simple and fragrant, suitable for any occasion.
Tips and Notes
You can use fresh or defrosted shrimp. If you only have tails (as in my case), use vegetable broth, otherwise prepare the stock with the heads.
Use an orange that is not too large, with untreated peel. When grating the zest, be careful to take only the orange part, as the white part would be a bit bitter.
Choose rice suitable for risottos, such as Carnaroli or Vialone Nano.
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