Shrimp Risotto

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This yummy Shrimp Risotto Recipe uses just 5 ingredients and is ready in about 30 minutes!

Shrimp Risotto

Tonight I decided to make a Shrimp Risotto for dinner.

It seemed easy enough, only 5 ingredients, and took less than 30 minutes for all prep and cooking.

I gathered my ingredients, and set off on my first attempt at cooking real rice (not minute rice!).

To start, I melted the Tbsp of butter in my saucepan, then added the 1/2 chopped onion and let it saute about 5 minutes, until the onion was clear.

I added my rice and let it saute for a minute or two while stirring, mixing in the onion.

I reduced the heat to medium low and poured in one cup of the Chicken Broth and let it absorb.

Next, I poured in the second cup of broth, and placed the lid on the saucepan to let it cook for 20 minutes on medium low.

Meanwhile, I began to cook the Shrimp in a small pan on another burner, according to the directions on the package.

I timed it pretty well, and they both got done about the same time.

I poured the shrimp and all the sauce from the shrimp pan over the rice and stirred well, letting it mix.

It was a hit, everyone loved it and said it’s definitely a keeper in the menu rotation!

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Yield: 4

Shrimp Risotto

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Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 1 box Shrimp Scampi
• 1 Tbsp butter
• 1/2 cup onion chopped
• 1-1/2 cup rice
• 2 1/2 cups chicken or vegetable broth

Instructions

Melt the butter in your saucepan

Add the 1/2 cup chopped onion and let it saute about 5 minutes, until the onion is clear.

Add the rice and let it saute for a minute or two while stirring, mixing in the onion.

Reduce the heat to medium low, pour in the Chicken Broth one cup at at time and let it absorb.

Place the lid on the saucepan to let it cook for 20 minutes on medium low.

Cook the shrimp in a saute pan according to package directions.

When both are done, add the shrimp and sauce to the rice.

Stir well and serve.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 389Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 145mgSodium: 590mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 29g

Did you make this recipe?

Please leave a comment below & if you recreate this recipe, be sure to share a photo on Instagram. Tag me @when.is.dinner and hashtag #whenisdinner!

UPDATE: Since I first made this recipe, I received a rice cooker as a gift. It makes it SO MUCH EASIER to cook and use rice in recipes. I left the recipe as is, because you can still cook it on the stovetop if you don’t have a rice cooker in your home.

These are a few items I find helpful in my own kitchen when preparing this Shrimp Risotto Recipe:

BLACK+DECKER RC506 6-Cup Cooked/3-Cup Uncooked Rice Cooker and Food Steamer, WhiteSwanson Chicken Broth, 48 oz. CartonMahatma Extra Long Grain Enriched Rice – Naturally Sodium Free & Fat Free – Net Wt. 16 OZ (454 g) Each – Pack of 3Cuisinart 719-16 Chef’s Classic Stainless Saucepan with Cover, 1 1/2 QuartCalphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Omelette Fry Pan, 8-inch, BlackWooden Salad Bowl/Rice Miso Soup Bowl/Rice Bowl/Decorative Bowl, 4.13-inch By 2.56-inch,set of 4

 Don’t miss these additional delicious Rice Recipes here at When Is Dinner:

• Chicken and Rice Soup
• Red Beans and Rice
• Spanish Cauliflower Rice
• Broccoli and Cheese Soup with Chicken and Rice
• Chorizo Rice Stuffed Tomatoes
• Instant Pot Jasmine Rice
• Lemon Basil Orzo