Recipe for shrimp risotto. Shrimp risotto: recipes

Northern Italian dish - shrimp risotto

We will look in detail at the method of preparing this dish. If you pay attention, you will definitely succeed. Its preparation is quick in time, but requires close attention! We will present a traditional cooking recipe that includes round rice, water, dry wine, shrimp, butter and onions. Of course, various variations of this dish are possible using other types of rice, broth instead of water, adding cheese (Italians do not add cheese to risotto with seafood or fish), replacing butter with vegetable oil, and so on. To prepare shrimp risotto for 6 medium servings we will need:

round grain rice of a suitable variety - 400 g;
hot water - 2 l;
dry wine - 100 ml;
frozen shrimp -1 kg;
onion - 1 pc.;
butter - only 300 g;
salt.

Preparatory work. Buying the right rice

This shrimp risotto recipe requires using the correct rice for the dish. The cereal that suits us should be one of three varieties: carnaroli, arborio or vialone nano. It is these types of grains that are very rich in starch, which is important for this dish.

Preparing the onion

The onion should be finely chopped. Vegetables shredded on a grater or chopped in a food processor will not work. It needs to be chopped very finely with a knife. The onion pieces should be the size of grains of rice!

Choosing wine

According to Italian traditions, dry white wine is used for risotto. It is not recommended to use a stale drink if its smell or taste has already changed.

Preparing the water

From the very moment you start cooking, that is, frying the onions, you should already have hot boiled water stored. Because if you pour cool water into the dish you are preparing or start heating it late, nothing will work.

Shrimps

We will need ordinary frozen sea creatures. For risotto, we defrost them and peel them. It is better, of course, to purchase an already purified version for this dish.

For shrimp risotto we use not animal fat, not vegetable fat, but butter. It should be with a high percentage of fat content and of high quality.

Dishes for ready meals

The risotto plates need to be warmed up! If you put food on cold plates, the rice will immediately harden, which will be unaesthetic and not very tasty.

Let's start preparing shrimp risotto. Fry the onion

We need a large deep frying pan. We heat it up and melt the butter there (about 100 g). Add very finely chopped onion. Fry it over medium heat, stirring with a wooden spatula until it becomes soft and transparent. The onions should not turn brown! In this case, its taste will change, and it will become unsuitable for this dish.

Cooking rice

Place rice in prepared onion. For shrimp risotto, do not pre-rinse the rice. A large amount of starch will come out of it along with water, which will not allow you to obtain the desired consistency of the finished cereal. Stir the contents of the pan constantly to achieve light frying of the rice. But it should absorb a lot of oil and onion flavor. And after 30-60 seconds the cereal will become translucent and darkened.

Add wine

Pour in the alcoholic drink and season with a little salt. Cook in the same way until the liquid is absorbed into the rice.

Filling with water

When the alcohol has evaporated, pour hot water. To do this, we use a ladle or mug. Scoop out the liquid and pour it into the pan in a circle or in several small portions. The liquid should be approximately ¼ of the volume of rice. From this moment on, stir periodically at intervals of 20-40 seconds. When the liquid disappears from the pan, add more. Place shrimp in half-cooked rice. At this time there should be about half of the water.

Prawn risotto is ready

After 15-20 minutes from the time we put the rice in the pan, the dish is cooked. Season it with finely chopped butter. Mix carefully to injure the grain as little as possible.

We're setting the table

Place on warm plates, making sure the shrimp are on top. This will give the shrimp risotto a finished look. This dish must be served immediately, because... after some time it will naturally harden and stick together into a lump! This recipe is used to make risotto with squid and other seafood. Only instead of shrimp, for example, peeled squid carcasses, cut into thin strips, are used.

Risotto is a dish belonging to Italian cuisine. It is prepared from a special variety of round rice. Pre-fried in chicken fat or butter or olive oil, depending on your preference. After this, add meat, fish or vegetable broth a little at a time into the saucepan with rice.

The next batch is added only after the previous one has completely evaporated. When the risotto is almost ready, add additional ingredients, meat, seafood, vegetables, dried fruits.

If you want a more creamy consistency, add a whipped mixture of butter paste and cheese. The original recipe recommends Parmesan.

You can add various spices to shrimp risotto: saffron, basil, thyme, lemon juice, garlic and much more.

Step by step recipe

Risotto is a cross between a sticky rice porridge and a soup from which almost all the liquid has been evaporated. To prepare it with seafood, use either fish broth or plain boiled water.

Thaw the shrimp and remove the shells.

If they are small, then leave them whole; if they are large, cut them into pieces. Peel the vegetables, wash and chop into half rings. Sauté in melted butter.

Add all the rice at once, stir and simmer until it is saturated with oil.

Then add the previously boiled fish broth. Stir all the time so that the moisture completely covers the dish. Season with spices, add salt and cook for about twenty to twenty-five minutes.

When the rice is ready, add shrimp, grated cheese and mix everything.

Keep the dish on the fire for a couple of minutes and set aside. Sprinkle some herbs on top and you are ready to serve.

Risotto with shrimps in creamy sauce

Risotto with creamy sauce and seafood always turns out soft and delicate in taste. It is very important for this dish to cook the rice until completely cooked.

rice – 200 g;
water – 0.5 l;
cream – 110 ml;
oil – 3 tbsp. l.;
onions – 2 pcs.;
salt – 0.5 tsp;
basil - a bunch;
cheese – 120 g;
shrimp – 200 g.

Preparation: 60 minutes.

Energy value: 119 Kcal/100 g.

Pour vegetable oil into a saucepan and heat well. Chop the onion and saute until the color is completely lost. Add the rice, mix thoroughly and fry with onions for just five minutes. Pour in a little warm boiled water and stir, letting the liquid evaporate over low heat.

When all the moisture has gone, add more until the rice is completely cooked. Open the cream, shake and pour it all at once into the dish along with the peeled shrimp. Simmer the risotto for seven minutes, sprinkle with cheese, mix thoroughly, add herbs on top and set aside from the stove.

Shrimp can be used not only frozen, but also ready-made, which are sold in vacuum packaging. There is a mixture of seafood - the so-called sea cocktails - they are also great. Only then should this product be added to the dish at the very end.

Risotto with seafood and white wine

This dish is considered more of a restaurant dish, because not every day you can prepare it in your home kitchen, and children may not appreciate it. But if you want to organize a romantic dinner, then white seafood risotto is ideal for such an occasion.

rice – 200 g;
shrimp – 150 g;
mussels – 140 g;
wine – 50 ml;
salt – 1 tsp;
oil – 4 tbsp. l.;
cheese – 180 g;
fat – 500 ml;
onion – 1 pc.

Preparation: 65 minutes.

Energy value: 127 Kcal/100 g.

Fish broth, strain and set aside. Peel the onion and chop it into small cubes. Heat olive oil in a frying pan and sauté the prepared vegetable. Add rice, stir and lightly fry.

We begin to add fish broth a little at a time so that it completely covers the surface of the rice. It turns out that the dish is cooked and stewed at the same time. When we have used all the broth, pour out the white wine.

We clean the mussels and shrimp, rinse them in water and add them to the almost finished risotto. Mix and sprinkle with a thick layer of cheese and herbs. Turn off the heat and leave the dish covered for three minutes.

Rice with shrimp, corn and green peas

Ideally, this dish should be prepared from fresh legumes, but since we don’t often have this opportunity, canned ones are also suitable.

peas – 250 g;
corn – 200 g;
rice – 200 g;
shrimp – 200 g;
broth – 0.5 l;
salt – 1 tsp;
butter – 100 g;
carrot – 1 pc.;
onion – 1 pc.

Preparation: 70 minutes.

Energy value: 115 Kcal/100 g.

Cut the vegetables into bars and fry in melted butter. When the onion is transparent, add the rice, mix thoroughly and pour in some of the vegetable broth. If you do not have time to boil it, you can replace it with plain water. After partial evaporation of the liquid with constant stirring, add more. And so on until the rice is completely ready.

We clean the shrimp and chop them if necessary. Open the green peas and sweet corn and drain the brine. Add some salt to the risotto, add legumes and seafood. Stir and turn off the burner. If you have a piece of Parmesan, you can grate it and crush the finished hot dish.

Risotto with mushrooms and shrimp

Rice always goes well with wild mushrooms, and if you add seafood to them, you get a tasty and satisfying dish.

mushrooms – 200 g;
rice – 200 g;
onion – 1 pc.;
shrimp – 150 g;
oil – 3 tbsp. l.;
salt – 1 tsp;
decoction – 500 ml.

Preparation: 45 minutes.

Energy value: 122.5 Kcal/100 g.

You can use fresh or frozen mushrooms. Cut them into medium pieces. Pour oil into a saucepan and saute the peeled and chopped onion. Next add the mushrooms and simmer for ten minutes.

Add rice and stir. When the moisture has almost evaporated, add vegetable broth and cook the dish, stirring constantly. At the end, add some salt, add peeled thawed shrimp, crush with herbs or a mixture of special seasonings for risotto and set aside from the stove.

You can add a little fresh cream or grated cheese during the process. If you don’t have wild mushrooms, replace them with any greenhouse mushrooms.

To prepare the perfect risotto, you need to use only special varieties of rice that contain the maximum amount of starch, which is necessary for the creamy effect of the dish;
Only freshly prepared broth is suitable, so the dish will be saturated with the aromas of all the products and will turn out delicious;
Fry the rice in butter or olive oil until the grains become translucent;
You shouldn’t pour in all the broth at once, as this will cause the risotto to cook straight away instead of stewing;
Risotto should be cooked over moderate heat so that the rice does not burn, but simmers slowly;
Before cooking, carefully sort the rice to avoid any damaged grains; they will stew faster than the rest and then turn into a paste;
Risotto turns out very tasty if you add any red sea fish to the shrimp: salmon, salmon or pink salmon.

Bon appetit!

Shrimp risotto is the perfect combination of rice and seafood. To verify this, it is enough to cook the dish at least once.

This is the simplest option. note that Arborio rice is best used for this dish.

An original dish that lovers of Italian cuisine and seafood will definitely appreciate.

Required Products:

two cloves of garlic;
carrots and onions;
a spoonful of olive oil and the same amount of butter;
100 grams of peeled shrimp;
a glass of rice;
seasonings to your taste;
20 grams of cheese.

Cooking process:

Shrimp are usually sold already boiled, so just pour boiling water over them or hold them in hot water for two minutes.
Pour the specified amount of oil into a heated frying pan, lay out the chopped garlic, keep it for a couple of minutes and remove. Add chopped onion there, fry it, then grated carrots and wait until they become soft.
Add the selected spices, rice and a little water to the vegetables. When it evaporates, add more and do this several times until the rice is almost ready.
Add shrimp, oil, a little more water to the dish and cook under the lid for four minutes. Sprinkle grated cheese on top.

In creamy sauce

Risotto with shrimp in creamy sauce turns out incredibly tasty and tender precisely because of the filling.

Required Products:

about 200 grams of rice;
spices to your taste;
50 grams of cheese;
50 grams of butter;
250 grams of shrimp;
bulb;
100 milliliters of cream.

Cooking process:

Lightly fry the chopped onion in a hot frying pan, add rice and a little water, season with spices and oil.
When the water boils, you need to pour more and do this several times until the rice is ready.
Then pour in the cream and immediately add the peeled shrimp, keep covered for about 4 minutes with a small amount of water. Before serving, sprinkle with grated cheese and herbs.

In a slow cooker

You can make this tasty and healthy dish in a slow cooker, and it will take a minimum of time.

Shrimp risotto is a simple and economical dish.

Required Products:

two glasses of rice;
about 400 grams of shrimp;
seasonings to taste;
three tablespoons of butter;
two cloves of garlic.

Cooking process:

Prawn risotto in a slow cooker is very easy to prepare. First, pour the specified amount of rice into the bowl and fill it with water so that it is at the level of two glasses. Set the device to “Rice” mode for 20 minutes.
At this time, fry the garlic and shrimp in a frying pan with butter, just a couple of minutes and season with spices.
Add what you get to the rice and cook in the “Warming” mode for four minutes.

Restaurant-quality dish with white wine

You can make the dish something similar to what is served in a restaurant if you add wine to the ingredients during cooking.

Required Products:

a third of a glass of dry white wine;
five tablespoons of butter;
five glasses of chicken broth;
one and a half glasses of rice;
250 grams of shrimp;
seasonings to your taste.

Cooking process:

Pour some of the wine and broth into the pan, wait until everything boils and maintain this process.
In a frying pan with oil, fry the shrimp with spices and wine for several minutes until they change color.
In another frying pan, fry the garlic in a small amount of oil, add chopped onion to it. When it turns golden brown, add rice, two glasses of broth and wine, and when the liquid has boiled away, add it again.
Keep the rice for about 20 minutes until fully cooked, then combine with shrimp.

Cooking option with shrimp, corn and green peas

Very often, risotto is prepared with vegetables, so why not combine all these ingredients into one dish? Be sure to try this recipe.

Shrimp risotto is a wonderful dish, perfect for spending time with family or friends.

Required Products:

three cloves of garlic;
300 grams of shrimp;
100 grams of peas and the same amount of corn;
seasonings to your taste;
50 grams of cheese and the same amount of butter;
a glass of rice.

Cooking process:

Melt butter in a hot frying pan, add garlic and fry well, then add peas, corn, shrimp. Allow to stand for about two minutes. The garlic component will saturate the composition with a light piquant note.
Next, add rice and spices to the vegetables, fill it with water or broth, and cook until cooked. Serve the dish on plates, sprinkled with grated cheese on top.

With mushrooms and shrimp

Another option for preparing risotto. As a result, mushrooms make the dish even more satisfying.

Required Products:

150 grams of mushrooms;
100 grams of cheese;
bulb;
two cloves of garlic;
200 grams of shrimp;
seasonings to your taste;
a glass of rice;
two tablespoons of butter.

Cooking process:

Chop the garlic and onion into small squares and fry for a few minutes. Then add rice and keep on fire for another 7 minutes.
Pour broth or water over the rice and stir constantly until cooked for 15 minutes.
We also put peeled shrimp and chopped mushrooms there. Keep on the stove under the lid for no more than 8 minutes, after which add butter and grated cheese. The dish is ready to be served.

Required Products:

onion and carrot;
one sweet pepper;
a glass of rice;
300 grams of shrimp;
100 grams of canned peas and corn;
seasonings as desired.

Cooking process:

Wash the rice well, fill it with water and set to cook for about 20 minutes, setting the heat to medium.
At this time, chop all the vegetables into small pieces, first fry the onion in a frying pan, then combine it with the carrots. After a few minutes, add pepper, corn and peas.
After another 2-3 minutes, add peeled shrimp to the vegetables, sprinkle everything with seasonings and fry for about five minutes.
Pour the already boiled rice into the frying pan, mix well with the rest of the ingredients, cover with a lid and simmer over low heat for about seven minutes. Serve the dish with butter and herbs.

Risotto is a dish based on starchy white rice. It first appeared in northern Italy, but in a very short time it spread throughout almost all of Europe. At the moment, risotto has won a place of honor in the cuisine of most major countries.

They love the Italian dish primarily for its versatility. Rice is a universal cereal and goes harmoniously with meat and poultry, as well as seafood, vegetables and mushrooms. It cooks very quickly, which is why it has become one of the most popular restaurant dishes.

A lot of food recipes have been invented. This article offers the reader several recipes for shrimp risotto.

Classic shrimp risotto

There is nothing extra in this dish - just rice, spices and shrimp. As a rule, this is exactly how many chefs prepare risotto, changing only the set of spices and herbs.

Ingredients:

White rice – 1 - 1.5 tbsp.
Small boiled-frozen shrimp – 300 g.
Onions – 1 pc.
Carrots – 1 pc.
Cream – 200 ml.
Garlic – 3 cloves.
Vegetable or meat broth - 0.5 l.
Parmesan or other hard cheese – 50 g.
Mix of spices and herbs for rice - 1 tsp.
Salt.

Preparation:

Rinse the rice well in cold water.
Finely chop the onion and carrots and sauté in melted butter along with crushed garlic.
Add rice to sautéed vegetables. Soak it well in oil.
After a couple of minutes, pour vegetable broth over the rice, carrots and onions.
Simmer over low heat, seasoning to taste with salt and spices. When the rice is almost ready, add undefrosted shrimp and heavy cream.
Simmer until the shrimp are ready, then sprinkle with grated Parmesan and mix everything thoroughly.
Serve, garnished with greens.

Risotto with shrimps and mussels

A more luxurious version of risotto with mussels and shrimp. The preparation time is only about half an hour and the result is an original dish for a romantic dinner or festive lunch.

Ingredients:

Boiled-frozen shrimp – 200 g.
Mussels – 200 g.
White rice – 1.5 tbsp.
Red paprika – 1 pc.
Garlic – 3 cloves.
Butter – 100 g.
Fresh ginger – 2 cm root.
Fennel – 1 pc.
Dried herbs – 1 tsp.
Salt.
Black pepper.
Water or vegetable broth - 0.5 l.
Cream – 200 ml.
Hard cheese – 50 g.
Vegetable oil – 20 ml.

Preparation:

Peel the sweet paprika pod from the stalk with seeds and skin, cut it into small cubes.
Cut the fennel into quarters, brush with vegetable oil, roll in dry herbs, sprinkle with salt and black pepper and bake until tender in the oven or microwave.
Sauté finely chopped garlic and grated ginger in melted butter. Add paprika, fry for a few seconds, then add washed and sorted white rice.
Allow the rice to soak in the oil, then add water or vegetable broth.
Simmer until half cooked with the lid open to allow the water to evaporate. Then add, without defrosting, mussels and shrimp. Pour in the cream.
Cut the baked fennel into small cubes and add to the risotto along with the grated cheese as soon as the mussels and shrimp are cooked.
If desired, season the finished dish with fresh herbs.

Risotto with shrimp and white wine

Refined and at the same time simple risotto, made in the French style.

Ingredients:

White rice – 1.5 tbsp.
Onions – 1 pc.
Garlic – 5 cloves.
Nutmeg.
Black pepper.
Salt.
White wine – 200 ml.
White baguette – half.
Cream – 200 ml.
Cheese – 100 g.
Dried herbs – basil, oregano – 1 tsp.
Butter – 100 g.
Curry or turmeric seasoning – 1 tsp.
Vegetable broth or water – 1 liter.
Parsnip or celery root – 1 pc.
Carrots – 1 pc.

Preparation:

Peel, chop, parsnip or celery root, carrots and cook a broth with spices and white roots based on them. Discard the roots and strain the broth.
Melt the butter and fry the chopped garlic and finely chopped onion in it.
Add shrimp to the vegetables, lightly fry and pour in white wine. Simmer over low heat until all the alcohol is gone.
Add washed white rice, add dried herbs and turmeric, pour in vegetable broth with white roots. Cook uncovered until the rice is completely soft and the water has evaporated.
Then pour in the cream, sprinkle with grated cheese, mix well and reduce the heat to low. Season with nutmeg and freshly ground pepper. Simmer for about 10 more minutes.
Cut the baguette into small pieces and fry until golden brown in a barely greased frying pan. Rub each piece with a fresh clove of garlic and sprinkle with dried herbs (salt to taste).
If desired, serve with fresh herbs and vegetable salad, garlic croutons.

Risotto with shrimp, corn and peas

In the original, the dish is prepared with fresh sugar grains taken from the cob, but in our latitudes it is difficult to find such a product in proper quality, so the recipe uses ordinary canned corn. The result is a very bright and colorful risotto with an abundance of vegetables.

When served in a restaurant, risotto is decorated around the edges with fresh herbs, lemon and a couple of large shrimp in the shell, baked on the grill or in the oven.

Ingredients:

Boiled-frozen shrimp – 300 g.
Large shrimps in shell – 4-5 pcs.
White rice – 1.5 tbsp.
White wine – 1 tbsp.
Garlic – 3 cloves.
Butter – 100 g.
Fresh green peas – 100 g.
Sweet corn – 100 g.
Chili pepper – 1 pc.
Seafood spice mixture – 1 tsp.
Dried herbs (parsley, cilantro, basil, oregano) – 1 tsp.
Salt.
Black pepper.
Cream – 200 ml.
Water – 0.5 l.
Hard cheese – 50 g.
Olive oil – 30 ml.
Honey – 0.5 tbsp. l.
Lemon - half.
Fresh greens.

Preparation:

Wash the shrimp in the shell well, dry with a paper towel, rub with a mixture of olive oil and honey, sprinkle with salt, dried herbs, freshly ground black pepper and chili rings. Place on a greased baking sheet and bake in the oven until cooked through for 15 minutes. You should get spicy shrimp with a glossy shell.
Melt the butter and sauté finely chopped onions and garlic cloves pureed with a masher.
In the resulting flavored oil, lightly fry the shrimp, adding dried herbs and spices, followed by fresh peas and canned corn.
Pour white wine into the seafood and evaporate it over low heat, avoiding burning the contents of the pan.
Add rice, mix it well with the remaining ingredients and butter, add vegetable broth or water and simmer until done.
As soon as all the excess liquid has gone, pour in the heavy cream and add finely grated hard cheese. Beat the risotto with a wooden spatula.
Arrange on serving plates, decorate with fresh herbs, lemon quarters and a couple of large shrimp with an appetizing glossy crust.

Risotto with shrimp and tomato

A win-win combination of sweet shrimp, salty cheese and sweet and sour tomato, framed by neutral-tasting rice. This recipe is a kind of bright spot among the usual creamy cheese risotto.

Advice! It is better to select eggplant for the dish that is not very large, but thinner. This vegetable has fewer grains.

Ingredients:

White rice – 1.5 tbsp.
Vegetable or chicken broth - 1 l.
Tomatoes in their own juice – 300 ml.
Red onion – 1 pc.
Olive oil – 30 ml.
Butter – 50 g.
White wine – 100 ml.
Eggplant – 1 pc.
Boiled-frozen shrimp -300 g.
Hard cheese – 50 g.
Salt.
Black pepper.
Dried basil – 1 tsp.

Preparation:

Peel the eggplant, cut into large cubes and soak for 5-10 minutes in salted water. Drain the water and dry the eggplant pieces on a paper towel.
Chop the onion and fry together with the eggplant in vegetable oil until soft.
Add washed and sorted white rice to the vegetables and keep it in oil until all the grains are saturated with it, that is, they become transparent.
Pour in white wine, simmer a little so that most of the alcohol goes away and then pour in the vegetable broth. Cook the rice until it's al dente (so it's soft on the tooth, but slightly tough in the middle).
In a separate frying pan, fry the shrimp a little in butter, add tomatoes in their own juice. If the skin of the fruit is too hard, it must be removed.
To the al dente rice, add tomatoes with shrimp, dried basil, salt and other spices to taste. Simmer covered for about 10 minutes, stirring frequently. A couple of moments before turning off the heat, add finely grated Parmesan cheese and stir again.
Serve with lemon and herbs.

It is quite difficult to imagine a more versatile grain than rice; the variety of varieties allows you to prepare a wide variety of dishes. Today we will plunge headlong into Italian cuisine and prepare risotto with shrimp; this recipe is unusual and somewhat different from the standard preparation of this dish. We will look at three recipes at once, and you will choose the most suitable one for yourself and your family, because all people have different gastronomic tastes and preferences.

Classic shrimp risotto recipe

Ingredients

Arborio rice – 250 gr.;
Shrimp – 0.5 kg;
Onion – 1 pc.;
Garlic – 2 cloves;
Dry white wine – 50 ml;
Parmesan cheese – 50 gr.;
Provençal herbs – 1 tbsp;
Olive oil – for frying and marinating;
Salt and black pepper - to taste;
Water – 1.5 l.

How to make shrimp risotto

1. To prepare a classic shrimp risotto, we start by preparing the ingredients. Shrimp, if frozen, should be thawed. Then we clean it, but do not throw away the shells and heads. Put the meat aside.

2. Pour a small amount of oil into the frying pan, pour in the leftover shrimp and fry them over high heat until they turn red.

3. Pour water, bring to a boil and simmer over medium heat for a third of an hour. After this, we catch the shells and heads, and reduce the heat to a minimum so that the water does not boil, but remains hot.

4. Peel the onions and garlic. The first one needs to be cut into small cubes, and we pass the garlic through a press.

5. In the container where we have the shrimp, add a little olive oil, as well as garlic puree, mix everything well and leave to marinate for a third of an hour.

6. Pour a small amount of oil into the frying pan, add chopped onion and fry until golden. After this, add rice, stir and fry for a couple of minutes.

7. Pour the wine and wait for it to be absorbed into our rice, after which we need to begin to slowly introduce our shrimp broth. It’s best to do this one ladle at a time – as soon as there is no liquid left in the pan, add another one and so on.

8. After about a third of an hour, the rice should be cooked. Grate the cheese and add it to the rice, add shrimp, salt, pepper, and mix.

Let our classic shrimp risotto sit for just a couple of minutes so that the cheese melts and the flavors intertwine. After this, serve the dish in portioned plates.

Step-by-step recipe for shrimp risotto in creamy sauce

If you value tenderness and lightness in your dishes, then you will surely like the recipe for risotto with shrimp in creamy sauce.

Ingredients

— Shrimp – 20 pcs. average;
— Onion – 1 pc.;
— Arborio rice – 1 cup;
— Olive oil – 2 tbsp;
— Dry white wine – 1 glass;
— Green onion – 2-3 feathers;
— Butter – 50 gr.;
— Worcestershire sauce – 1 tbsp;
— Cream – 50 ml;
— Garlic – 3 cloves;
- Water or broth - 4 cups.

How to cook shrimp risotto in creamy sauce

1. Let's make the cream sauce first. Peel the garlic and finely chop it.

2. Melt butter in a frying pan, pour in Worcestershire sauce and cream. Then add chopped garlic. Set the heat to medium and heat the sauce for a few minutes, then remove from the heat.

3. In a separate frying pan, fry the peeled shrimp until a small crust forms, remove.

4. Peel the onion, cut into small cubes and fry in olive oil until golden.

5. Add rice, stir and wait a couple of minutes.

6. Pour in the wine and wait for it to be absorbed. After this, pour in half a glass of hot water. If you have chicken broth, then better use it.

7. As soon as the water is absorbed, add the same amount of water and repeat the procedure. It takes on average 20 minutes to cook rice. When cooked, the rice should be soft on the outside and slightly firm in the center.

8. Salt and pepper the risotto, add shrimp and cream sauce to the rice.

It is recommended to serve shrimp risotto in creamy sauce on portioned plates. Top the rice with finely chopped green onion rings.

Risotto with shrimp and mushrooms: recipe with soy sauce

This recipe is a kind of combination of the classic recipe and the scheme that includes the addition of shrimp. If you like the flavor combination of mushrooms and seafood, then you will certainly appreciate this dish.

Ingredients

— Arborio rice – 250 gr.;
— Champignons – 200 gr.;
— Shrimp – 250 gr.;
— Carrots – 1 piece;
— Chicken broth – 3 cups;
— Onions – 2 pcs.;
— Garlic – 3 cloves;
— Parmesan cheese – 100 gr.;
— Provençal herbs – 1 tsp;
— Soy sauce – 1 tbsp;
— Olive oil – 2 tbsp;
- Salt and pepper - to taste.

How to prepare shrimp risotto

1. Peel the onion and cut the crayons into cubes.

2. Pour olive oil into a frying pan with a thick bottom.

3. Add the onion and fry until its color changes to golden.

4. Add here finely chopped champignons, which should be washed first. We continue frying.

5. At the same time, boil the shrimp in salted water, then remove and cool.

6. Peel the carrots, grate them on a medium grater, add them and the rice into the pan with the mushrooms.

7. We continue to prepare the risotto with shrimp and after a couple of minutes of frying, pour in 1 glass of broth, cover with a lid and simmer, the main thing is to remember to stir the mass from time to time.

8. Peel the garlic, chop it very finely, or pass it through a press. We send it to the rice and at the same time add the remaining broth.

9. When the rice absorbs the liquid, add shrimp, soy sauce, salt, pepper, Provençal herbs and mix. Remove from heat.

10. Grate the cheese on a fine grater, pour it into the rice, stir, cover with a lid and leave for 5 minutes so that the cheese melts properly and mixes with other ingredients.