Hey there! If you love creamy, cheesy risotto with juicy, flavorful shrimp, then this recipe is for you. The parmesan makes it rich, the pesto adds a herby punch, and the shrimp? Oh, they soak up all that goodness.
And the best part? I am going to show you a simple trick to get that perfect risotto texture without standing over the stove forever. Let’s get cooking.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Medium saucepan
- Large skillet or pan
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Cheese grater
- Cutting board
- Knife
Important Info
- Servings: 4 bowls
- Estimated Cost: Around $18 for the whole dish
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Calories per Serving: 550
- Cook Method: Stovetop
- Season: Best for all seasons
- Course: Main Course
- Cuisine: Italian-inspired
- Diets: GlutenFreeDiet
How to Make Pesto Shrimp and Parmesan Risotto
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 ½ cups Arborio rice
- 4 cups chicken broth (or vegetable broth)
- 1 lb shrimp, peeled and deveined
- ½ cup parmesan cheese, grated
- ½ cup pesto sauce
- ½ cup white wine (optional)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 tbsp lemon juice
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Arborio rice | Short-grain rice |
| Chicken broth | Vegetable broth |
| Parmesan cheese | Pecorino Romano |
| Pesto sauce | Basil and olive oil blend |
| White wine | Extra broth |
| Unsalted butter | Ghee |
Instructions
- In a medium saucepan, warm the chicken broth over low heat. Keep it hot but not boiling.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add shrimp, salt, black pepper, and red pepper flakes. Cook for 2-3 minutes per side until they turn pink. Remove from the pan and set aside.
- In the same skillet, add another 1 tbsp olive oil and 1 tbsp butter. Sauté onions for 2 minutes, then add garlic and cook for 30 seconds until fragrant.
- Stir in the Arborio rice and toast it for 1-2 minutes, stirring constantly.
- Pour in the white wine (if using) and let it cook until mostly evaporated, about 2 minutes.
- Add warm broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Repeat until the rice is creamy and tender, about 20 minutes.
- Once the rice is done, stir in the remaining butter, parmesan cheese, and pesto sauce. Mix well until creamy.
- Return the shrimp to the pan and toss with the risotto. Add lemon juice and stir.
- Remove from heat and let it sit for 2 minutes before serving.
Helpful Tips
- Toasting the rice before adding broth gives it a nuttier flavor.
- Always keep the broth warm to help the rice absorb liquid evenly.
- Stir often, but not too much—over-stirring can make the risotto too gummy.
- Don’t rush the process. Risotto needs time to develop its creamy texture.
- If the risotto gets too thick, add a splash of warm broth to loosen it up.
What to Serve with Pesto Shrimp and Parmesan Risotto
This dish is a full meal on its own, but if you want to serve it with something extra, here are a few ideas:
- Garlic bread for some crunch
- A simple arugula salad for freshness
- Roasted asparagus or steamed green beans
- A glass of chilled white wine like Sauvignon Blanc
How Do You Serve the Recipe?
Serve the risotto in a deep bowl with extra parmesan sprinkled on top. You can also drizzle a little extra pesto for extra flavor. If you like, add a lemon wedge on the side for a fresh squeeze before eating.
Where Do You Serve This Recipe the Most?
This dish is perfect for:
- Dinner dates – It’s fancy but easy to make.
- Family dinners – Kids love creamy risotto, and shrimp makes it extra special.
- Special occasions – Great for birthdays or celebrations.
- Holiday meals – A great addition to Easter or Christmas dinner.
Storage
Short-Term Storage (Room Temperature)
- Keep leftover risotto covered at room temperature for up to 2 hours. Any longer, and it should be refrigerated.
Refrigeration
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a pan over low heat with a splash of broth to loosen it up.
Freezing
- Risotto doesn’t freeze well because it changes texture. However, if you must freeze it, store it in an airtight container for up to 1 month.
- Reheat gently with extra liquid to revive its creaminess.
Frequently Asked Questions
Can I use regular rice instead of Arborio rice?
No, Arborio rice is best because it releases starch, making the risotto creamy. Regular rice won’t give you the same texture.
Can I make this dish without wine?
Yes, you can skip the wine and use extra broth instead. The wine adds depth, but it’s not necessary.
What if my risotto is too thick?
Just add a little warm broth and stir it in. This will loosen it up while keeping it creamy.
Can I use frozen shrimp?
Yes, just thaw them in cold water before cooking. Pat them dry so they don’t release too much liquid into the risotto.
Is this recipe kid-friendly?
Yes! The creamy texture and mild shrimp flavor make it great for kids. If they don’t like pesto, you can mix in a little butter instead.
Meta Description
Pesto Shrimp and Parmesan Risotto Recipe – A creamy, cheesy, and herby risotto with juicy shrimp. Easy to make and perfect for a cozy dinner.