Risotto Di Scampi (Shrimp Risotto)
Creamy shrimp risotto infused with garlic, Parmesan, and aromatic herbs, offering a rich, savory flavor profile perfect for seafood lovers and elegant dining occasions.
Ingredients
Instructions
- Heat 4 tablespoons of butter and the olive oil in a heavy skillet or casserole.
- Stir in the minced garlic and rice until the rice turns golden.
- Add the dry white wine and cook over low heat.
- Add half of the hot chicken broth and cook for 15 minutes.
- Add the cooked shrimp, salt, white pepper, marjoram, and the remaining broth.
- Stir lightly with a fork.
- Re-cover and cook for 10 minutes over low heat or until the rice is tender and dry.
- Stir in the grated Parmesan cheese and the remaining butter before serving.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of store-bought. If you prefer a lighter dish, substitute the butter with olive oil and reduce the cheese. Arborio rice can also be used in place of long grain rice for a creamier texture. Make sure to stir the risotto frequently to achieve the perfect consistency.
Serving Suggestions
Serve the Risotto Di Scampi hot, garnished with additional grated Parmesan and a sprinkle of freshly chopped parsley. This dish pairs wonderfully with a crisp green salad or steamed asparagus. For a complete meal, consider serving it alongside Chicken Picatta or a light white wine to enhance the flavors.
Storage & Reheating
To store leftovers, allow the risotto to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to loosen it up, and warm it gently on the stove over low heat for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Risotto Di Scampi (Shrimp Risotto) contains roughly 435 calories, with 14g protein, 48g carbohydrates, and 14g fat. It is an excellent source of vitamin C (35% of the Daily Value), iron (33% of the Daily Value), and calcium (28% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2112mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just ensure they are fully thawed and drained before adding them to the risotto. This will help maintain the texture and flavor of the dish. Make sure to adjust the cooking time accordingly, as frozen shrimp may need a little longer to heat through.
What type of rice is best for risotto?
While long grain rice can work, Arborio rice is traditionally used for risotto due to its high starch content, which creates a creamy texture. If you have it on hand, using Arborio will give you the best results. If you’re looking for a substitute, Carnaroli or Vialone Nano rice are also excellent choices.
How do I make the risotto creamier?
To achieve a creamier risotto, add additional broth gradually and stir frequently. Incorporating the remaining butter and Parmesan cheese at the end will also enhance the creaminess. For an extra touch, consider adding a splash of heavy cream just before serving for a luxurious finish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).