Creamy Shrimp Risotto with Lemon Herbs

Shrimp Risotto Recipe Creamy Lemony Perfection

By Marcus GrantSeptember 30, 2025

Table of Contents

Shrimp Risotto Recipe: Creamy Comfort in a Bowl

Fancy a taste of Italy without the airfare? Have you ever made risotto? It can seem intimidating, but trust me, this shrimp risotto recipe is totally doable and tastes amazing.

We're talking creamy, dreamy goodness with juicy shrimp and a bright, lemony kick.

A Taste of Italy

Risotto comes from Italy, you know. It’s a classic dish loved for its creamy texture and rich flavor. This recipe is a medium difficulty, taking about an hour from start to finish.

It yields 4 servings, perfect for a family dinner or a fancy date night in.

Why You'll Love This Recipe

Honestly, the best thing about this recipe is how comforting it is. The creamy rice, the succulent shrimp... It's like a warm hug on a plate.

Plus, it's packed with protein and relatively easy to adjust to your taste. If you're looking for a dish that's both impressive and easy to whip up on a chilly evening, this easy shrimp risotto recipe is it!

Let's dive into what you'll need to make this culinary masterpiece.

Ingredients for Perfection

Here’s what you need to create this creamy shrimp risotto :

1 pound (450g) large shrimp, peeled and deveined
1 tablespoon (15ml) olive oil
1/4 teaspoon (1g) salt
1/4 teaspoon (1g) black pepper
6 cups (1.4L) chicken broth, low sodium
2 tablespoons (30ml) olive oil
1 small yellow onion, finely chopped
1 1/2 cups (300g) Arborio rice risotto recipe
1/2 cup (120ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
1/2 cup (50g) grated Parmesan cheese , plus more for serving
2 tablespoons (30g) unsalted butter
2 tablespoons (30ml) fresh lemon juice
2 tablespoons (30ml) chopped fresh parsley
1 tablespoon (15ml) chopped fresh chives
Salt and pepper to taste

Equip Yourself Like a Pro

Grab these tools before you start for stress free cooking:

Large, heavy bottomed pot or Dutch oven
Large skillet
Ladle
Wooden spoon

Let's Cook! step-by-step Guide

Here's how to make this lemon herb shrimp risotto :

Shrimp Prep: Toss shrimp with olive oil, salt, and pepper. Sauté until pink and cooked. Set aside.
Broth Time: Heat broth in a pot and keep warm.
Onion Magic: Sauté onion in olive oil until softened.
Rice Toasting: Add Arborio rice. Cook, stirring, for 1- 2 minutes to toast.
Wine Power: Pour in white wine. Cook until absorbed.
Broth Time: Add 1 cup of warm broth. Stir until absorbed. Repeat.
Rice Test: Cook and stir until rice is creamy and al dente.
Flavor Boost: Remove from heat. Stir in Parmesan, butter, lemon juice, parsley, and chives. Season.
Shrimp In: Gently fold in shrimp.
Serve: Serve hot. Garnish with Parmesan and herbs!

More Tips for Shrimp Risotto Nirvana

A few extra tips to elevate your homemade shrimp risotto :

Warm broth is key. It ensures even cooking.
Stir constantly. It releases starch for that creamy texture.
Don't overcook the rice. Al dente is the goal!
Fresh herbs matter. They add a burst of flavor.
Good Parmesan is worth it. It makes a difference.

Make it your own: Swaps and Changes

Here are ways to spice things up, make it vegetarian, or simply suit your preferences:

Spicy: Add red pepper flakes to the shrimp.
Veggie: Skip shrimp. Use vegetable broth and roasted veggies.
Lemon Herb: Omit shrimp. Add extra lemon zest.
Wine Substitute: Chicken broth and lemon juice mix.
Rice option: Carnaroli rice works, but takes longer.
Parmesan swap: Pecorino Romano has a stronger taste.

What To Serve

Creamy Shrimp Risotto with Lemon Herbs presentation

To make this best shrimp risotto a full meal, consider:

Side Salad
Garlic Bread
Crisp White Wine

Enjoy your risotto !

Ingredients & Equipment for the Best Shrimp Risotto Recipe

Alright, let's get this bake off started! Before we dive headfirst into making this ridiculously delicious shrimp risotto recipe , let's make sure we've got all our ducks in a row.

Trust me, having everything prepped makes the whole process way less stressful.

Main Ingredients

Shrimp: 1 pound (450g) large shrimp, peeled and deveined. Look for plump, firm shrimp that smell fresh, not fishy. Freshness is everything for that perfect Italian shrimp risotto !
Arborio Rice: 1 1/2 cups (300g) . This is key. Arborio is the rice for risotto. Don't even think about using regular rice. You want short, fat grains that release starch and give you that signature creaminess, like in a proper Arborio rice risotto recipe .
Chicken Broth: 6 cups (1.4L) , low sodium. I always use low sodium, so I can control the saltiness myself.
Olive Oil: 2 tablespoons (30ml) for the risotto and 1 tablespoon (15ml) for the shrimp.
Yellow Onion: 1 small , finely chopped.
Dry White Wine: 1/2 cup (120ml) (like Pinot Grigio). This adds a nice zing. Don’t skip it! It really elevates the white wine shrimp risotto .
Parmesan Cheese: 1/2 cup (50g) grated, plus more for serving. Get the good stuff. None of that pre-grated business.
Unsalted Butter: 2 tablespoons (30g) .
Lemon Juice: 2 tablespoons (30ml) . Freshly squeezed is a must! This lemon herb shrimp risotto NEEDS that citrusy kick.
Fresh Parsley and Chives: 2 tablespoons (30ml) chopped parsley and 1 tablespoon (15ml) chopped chives. Fresh herbs just make everything better.
Salt and Pepper: To taste. Don't be shy!

Seasoning Notes for a flavorfull Shrimp Risotto Recipe

I have made a seafood risotto recipe so many times. My personal tip is a pinch of red pepper flakes to the shrimp to add a little kick.

You could also use a bay leaf in the broth while it simmers. This makes the risotto taste a lot more complex.

For a brighter flavor, add lemon zest to the risotto along with the lemon juice. For me, easy shrimp risotto recipe is a game of lemon.

If you don’t have white wine, you can use chicken broth with a splash of lemon juice. The key is balance.

Don't be afraid to experiment to find your perfect combination! It is the best shrimp risotto .

Equipment Needed

Large, heavy bottomed pot or Dutch oven: This ensures even cooking and prevents scorching.
Large skillet: For cooking the shrimp.
Ladle: For adding the broth to the rice.
Wooden spoon: For stirring...and stirring...and stirring.

Honestly, that's it. Nothing too fancy. If you don't have a Dutch oven, a regular large pot will do just fine.

The important thing is that it has a heavy bottom to distribute the heat evenly. With those tools you can create the homemade shrimp risotto .

You can always improvise, right?

Let's Get Risotto ing! Creamy Shrimp Risotto, Here We Come!

Okay, let's get this bake off started! Honestly, is there anything more comforting than a bowl of creamy shrimp risotto ? It's proper fancy, but secretly, it's dead easy once you get the hang of it.

I remember the first time I tried making risotto. Total disaster! The rice was like glue, and the shrimp were tougher than old boots.

But don't you worry your pretty little head, this shrimp risotto recipe is foolproof. And with a touch of sunshine, this lemon herb shrimp risotto is to die for.

It is also worth to say that there is nothing like a good seafood risotto recipe.

Prep Steps: Your Mise en Place Mission

First things first, let's get organized! This is the essential mise en place moment. Peel and devein 1 pound (450g) of shrimp.

Chop one small yellow onion. Grate 1/2 cup (50g) of Parmesan cheese. Make sure you have 6 cups (1.4L) of low-sodium chicken broth simmering away.

The most important part is to keep your broth WARM. This will cook your rice perfectly and your patience will pay off like a lottery ticket.

Time saving tip: get those herbs chopped now, 2 tablespoons (30ml) each of parsley and chives. Safety first! Watch your fingers when chopping and don't get burned.

step-by-step: Risotto Time!

Toss shrimp with 1 tablespoon (15ml) olive oil, 1/4 teaspoon (1g) salt, and 1/4 teaspoon (1g) pepper. Sauté until pink, about 3- 4 minutes . Set aside.
In a large pot, heat 2 tablespoons (30ml) olive oil. Sauté the chopped onion until softened.
Add 1 1/2 cups (300g) Arborio rice risotto recipe and toast for 1- 2 minutes , stirring constantly.
Pour in 1/2 cup (120ml) dry white wine. Cook until absorbed.
Add 1 cup of warm broth, stirring until absorbed. Repeat until rice is creamy and al dente . This takes about 20- 25 minutes .
Remove from heat. Stir in Parmesan cheese, 2 tablespoons (30g) butter, 2 tablespoons (30ml) lemon juice, parsley, and chives. Season to taste.
Gently fold in the cooked shrimp.
Serve immediately! Garnish with extra Parmesan and herbs.

Pro Tips: Risotto Rockstar Status

Want that "MasterChef" moment? Here's how.

Expert Technique: Don't rinse the Arborio rice! The starch is what makes the risotto creamy.
Common Mistake: Overcooking the rice. It should have a slight bite! Like pasta.
make-ahead Option: You can cook the risotto base ahead of time. Stop before adding the shrimp, and finish it off just before serving.

Honestly, this homemade shrimp risotto is so good. And with that white wine shrimp risotto , it is hard to resist.

I tell you, this is the best shrimp risotto ever, and not even Paul Hollywood can change my mind! I think I got this easy shrimp risotto recipe down.

This recipe for risotto with shrimp and parmesan is a winner. I dare you to try it!

Recipe Notes: Nailing Your Shrimp Risotto Recipe

So, you're ready to tackle this easy shrimp risotto recipe ? Awesome! Before you dive in, here are a few extra nuggets of wisdom I've picked up over the years that will transform your cooking experience.

We’re aiming for that delicious Italian shrimp risotto , that's both memorable and repeatable.

Serving Suggestions: Time to Plate!

Okay, so you've got this amazing, creamy shrimp risotto . Now what? Presentation matters! First, warm your plates, that's my top tip for a restaurant worthy feel! Then, swirl the risotto into a shallow bowl.

A sprinkle of extra Parmesan and a sprig of parsley elevate the look.

Honestly, a simple side salad can cut through the richness. Think peppery arugula with a lemon vinaigrette. And for drinks? A crisp white wine is a must!

Storage Tips: Risotto Remnants

Right, you've made way too much shrimp risotto recipe (it happens to the best of us). If you have any leftovers (lucky you!), put it in an airtight container.

Fridge it within two hours of cooking. It'll last for about 2 days.

Freezing isn't ideal, as the texture can change. But, if you must , spread it in a thin layer on a baking sheet.

Freeze, then transfer to a freezer bag. Reheat gently on the hob, adding a splash of broth to loosen it.

Remember to use it up within a month, or it will degrade.

Variations: Swapping Things Up

Want to mix things up? For a lemon herb shrimp risotto , zest a whole lemon in with the juice.

It'll be amazing! Fancy a spicy kick? Chuck a pinch of red pepper flakes into the shrimp pan.

If you're avoiding dairy, nutritional yeast adds a cheesy flavour. For a vegetarian version, skip the shrimp. Add roasted asparagus or zucchini instead and use vegetable stock and you get a seafood risotto recipe twist.

Nutrition Basics: Goodness in a Bowl

So, this best shrimp risotto is tasty. But it's also got some goodness. Each serving has around 450 calories and 35g of protein (thanks to the shrimp!).

There's some fat (18g) and carbs (35g), too. It can vary slightly depending on the ingredients used. This dish offers calcium (Parmesan), and vitamins from the herbs.

Okay, let's get this bake off started!

Remember, cooking should be fun. Don't stress if things don't go perfectly first time. Just keep stirring that rice and enjoy the process.

Honestly, you got this, the Arborio rice risotto recipe and white wine shrimp risotto will be your next comfort food!.

Delicious Creamy Shrimp Risotto Ultimate Comfort Food

Frequently Asked Questions

What kind of rice should I use for this shrimp risotto recipe, and can I use something else if I don't have it?

Arborio rice is the classic choice for risotto because its high starch content helps create that creamy texture we all love. If you can't find Arborio, Carnaroli rice is a good substitute, though it may need a touch longer to cook.

Just avoid long grain rice; it won't give you the same result it would be like trying to make Yorkshire pudding with self raising flour, a complete disaster!

How do I prevent my shrimp risotto from becoming too sticky or mushy?

The secret to perfectly cooked risotto is all in the stirring! Stirring constantly releases starch from the rice, making it creamy. Add warm broth gradually, allowing each addition to be absorbed before adding more.

Also, be careful not to overcook the rice; it should be al dente, with a slight bite, just like perfectly cooked pasta, otherwise it's game over like a soggy bottom on Bake Off!

Can I make this shrimp risotto recipe ahead of time, or does it need to be served immediately?

Risotto is best served immediately for the optimal creamy texture. However, if you need to prep ahead, you can cook the risotto most of the way, stopping just before it's fully cooked. When you're ready to serve, add a little more warm broth and finish cooking, then stir in the shrimp, cheese, and herbs.

Think of it like reheating leftovers - it will be good, but nothing beats the initial experience.

What are some good variations or additions to this shrimp risotto recipe?

Get creative! For a spicier kick, add a pinch of red pepper flakes when cooking the shrimp. You could also stir in some sautéed mushrooms or asparagus for added flavor and texture.

A squeeze of extra lemon juice at the end always brightens things up, sort of like adding a little bling to your outfit it elevates the whole look!

How should I store leftover shrimp risotto, and how long will it last?

Store leftover shrimp risotto in an airtight container in the refrigerator. It's best consumed within 1-2 days, as the texture can change over time. When reheating, add a splash of broth or water to loosen it up and prevent it from drying out.

Think of it like a good cup of tea; best enjoyed fresh, but still palatable the next day!

Is this shrimp risotto recipe healthy? What are the nutritional considerations?

Shrimp risotto can be part of a balanced diet. It provides protein from the shrimp and carbohydrates from the rice. To make it healthier, use low-sodium broth and go easy on the butter and cheese. Portion control is key, much like resisting that extra slice of cake - moderation is key to happiness and good health!