Description
Ina Garten’s shrimp risotto recipe delivers creamy, luxurious comfort from coastal Italian kitchens. Seafood enthusiasts can savor rich flavors and silky textures that transport palates straight to Mediterranean shores.
Ingredients
Scale
- 1 lb (454 g) raw large shrimp (16 to 20 per pound), peeled and deveined
- 1.5 cups Arborio rice
- 4 to 6 cups chicken or vegetable broth
- 4 cups (2 oz/56 g) torn spinach leaves or baby spinach
- 3 tbsps extra virgin olive oil, divided
- 1 tsp kosher salt, divided (½ tsp for seasoning shrimp, ½ tsp for risotto)
- ¼ cup chopped shallot
- 2 lemons (grated zest of 2 lemons, 1 for cooking, 1 for garnish)
- 1/8 tsp crushed red pepper, optional
- 1 tbsp unsalted butter
Instructions
- Shrimp Preparation: Heat olive oil in a large skillet over medium heat. Season shrimp with kosher salt, lemon zest, and red pepper flakes. Sauté until pink and opaque, about 2 minutes per side. Remove and set aside.
- Aromatic Base: In the same skillet, add another drizzle of olive oil. Sauté shallots until translucent, then introduce Arborio rice, coating grains thoroughly with oil.
- Liquid Integration: Gradually add warm broth, stirring constantly and allowing each addition to absorb before adding more. Continue this process for 25-30 minutes until rice reaches a creamy, al dente texture.
- Final Touches: During the last broth addition, incorporate spinach leaves, stirring until wilted. Return shrimp to the pan, add butter and remaining lemon zest. Gently fold ingredients together to ensure even heating.
- Serving: Plate immediately while steaming hot, optionally garnishing with an extra sprinkle of lemon zest for a bright, aromatic finish.
Notes
- Master the Rice Technique: Slowly add warm broth and stir constantly to achieve creamy, perfectly cooked Arborio rice with a delightful al dente texture.
- Shrimp Searing Secret: Cook shrimp quickly over medium heat until pink and opaque to preserve tender, juicy seafood flavor without overcooking.
- Flavor Layering Trick: Sauté shrimp in the same skillet to capture residual oils and build deeper, more complex taste profiles throughout the dish.
- Temperature and Timing Crucial: Keep broth warm and add gradually, stirring consistently for 25-30 minutes to develop risotto’s signature luxurious, silky consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 160 mg