Shrimp risotto recipe. How to make delicious shrimp risotto at home. Step-by-step recipe for risotto with shrimp in a creamy sauce

Italian cuisine is unimaginable without risotto. - this is a whole science, the perfection of which was achieved in Italy. It uses special varieties of rice, various seafood, herbs and many other ingredients, and how to cook shrimp risotto should not be difficult.

Shrimp risotto - recipe

Ingredients:

olive oil - 40 ml;
- 100 ml;
dry white wine - 250 ml;
king prawns - 15 pcs;
onion- 1 PC;
rice - 300 g;
garlic cloves - 2 pcs;
ground white pepper - 0.25 tsp;
parmesan - 70 g;
salt.

Cooking

At the first stage, we cut and lightly fry the onion in olive oil and put the ready-made vegetable broth on the fire to maintain its temperature - the broth must be hot all the time. Next, rinse the rice well. cold water and add to the onion, so cook until the rice becomes transparent. Then add wine and leave on low heat. After the wine is completely absorbed, you need to add a little broth, while stirring the rice all the time. Add broth until the rice is fully cooked. Rice grains should remain whole, but at the same time be soft. Then add the garlic - finely chopped or passed through the garlic. Salt and pepper. Add shrimp, wait a bit for them to warm up, in case they are raw, cook them until they get pink color. Well, and the last stage - put the grated cheese, mix everything well and serve hot to the table. If the risotto is cooked with shrimp, sometimes the cheese is replaced with butter. If desired, you can make risotto only with shrimp, but also add cream there for sophistication of taste.

The recipe for shrimp risotto is simple and economical. It can be prepared for dinner or lunch and it will be unusual and very tasty. We offer another recipe for this dish, but a little more complicated.

How to cook shrimp risotto in a different way?

Ingredients:

large shrimp - 450g;
a clove of garlic - 1 pc;
fresh Bay leaf- 1 PC;
olive oil - 3 tbsp. l;
butter - 25 g;
onions - 3 pcs;
rice - 350 g;
dry white wine - 125 g;
tomato paste - 1 tbsp. l;
chopped parsley - 1 tbsp. l.

Cooking

Bring one liter of water to a boil, salt and put the shrimp, bay leaf and bring to a boil again and cook for about 4 minutes. Cool and clean. Then we put it back into the broth and cook for another 20 minutes. Next, put a large saucepan on a slow fire and pour olive and butter there, pour the chopped onion there and fry for about 5 minutes (if necessary, you can add a few tablespoons of broth so that the onion does not burn). Add the rice and stir until it absorbs all the oil, then add the wine and stir again until it is absorbed too. Then it is necessary to strain the broth and return all the contents back to the vessel on a strong fire. Where rice is cooked, the fire is also made stronger. Stir it and periodically add the broth when it evaporates. Thus, we cook for 10 minutes. Adding tomato paste and shrimp. Season with salt, pepper, herbs and spices. Remove from heat and add remaining butter. Stir and let stand for 10 minutes. Add greens and serve.

Cooking time takes about an hour, sometimes a little more.

Girls who watch their figure are always worried about the calorie content of the dish they eat or cook. There are 623 calories per 100 grams of shrimp risotto, but the advice of nutritionists is to count fewer calories and eat more the right products in the correct mode.

In Mediterranean cuisine, you can find a huge number of dishes with shrimp. Italians, for example, often cook pasta and risotto with them. The combination of rice cooked in a certain way and shrimp is very successful, and almost everyone tastes it. Therefore, if you do not know what to cook risotto with, if you are making it for the first time, cook shrimp risotto - you will certainly not regret it. An additional advantage of the dish is its benefits, besides, risotto with shrimp turns out to be hearty, but not too high-calorie.

Cooking features

Risotto is not just rice cooked with spices and other products. This is a completely unique dish, characterized by a special cooking technology. Therefore, before embarking on the culinary process, it makes sense to figure out how to cook risotto correctly.

First of all, you need to purchase the right rice. In Italy, varieties such as vialone nano, carnarole or arborio are used for risotto. The last of them is quite possible to purchase in our country, as arborio is imported to Russia. However, don't expect this rice to be cheap. If it turns out that you can’t afford it, or you don’t find it in your store, you still shouldn’t be upset: risotto can be made from other varieties of rice, as long as they have a lot of starch. In particular, for this it is quite possible to use round-grain rice grown in the Krasnodar Territory.
It is important to know that rice for risotto is not washed. If you have already filled it with water, then use it for something else. After all, the starch on the surface of the grains is washed off with water, and risotto cannot be prepared without it.
The first step is to fry the rice. This stage cannot be skipped, because without frying, the rice will lose its shape and turn into porridge in the process of further cooking. And in real risotto, it should remain smooth and even slightly undercooked inside.
At the second stage, Italians most often add dry white wine to rice. It allows you to balance the starchy flavor of the dish, giving it additional notes. So wine is an optional, but desirable component. However, if it was not added during cooking, it can be served with the finished dish.
After the wine from the pan in which the risotto is cooked has evaporated, you can add the broth. According to the traditional technology, it is poured in in small doses, introducing a new portion of the liquid only when the previous one is completely absorbed into the rice. When preparing shrimp risotto, the broth can be replaced with water.
For the preparation of shrimp risotto, boiled-frozen peeled shrimp are most often used. small size. If you have unpeeled shrimp, they need to be dipped in boiling water for a few minutes, then removed from the pan, cooled and removed from the shell. If the shrimp are large, they should also be cut into smaller pieces. Small shrimp do not need to be minced.

A significant role in the taste of the finished shrimp risotto is played by spices and sauce, as well as some other ingredients. Cooking technology may also vary slightly depending on the selected recipe. However, the basic rules for making risotto remain unchanged.

Risotto with shrimps and white wine

rice - 0.3 kg;
boiled-frozen shrimp (peeled) - 0.3 kg;
onions - 100 g;
garlic - 5 cloves;
dry white wine - 0.2 l;
white baguette - 100 g;
cream - 100 ml;
butter - 100 g;
spicy herbs (dried) - 10 g;
curry seasoning - 5 g;
carrots - 100 g;
nutmeg - a pinch;
salt, pepper - to taste;
cheese - 100 g;
celery root - 100 g;
water - 1 l.

Cooking method:

Peel the celery root and carrots, cut into several pieces, cover with water, add salt and pepper, cook the broth. Discard the vegetables and strain the broth.
Free the onion from the husk and cut into as small pieces as possible.
Finely chop two cloves of garlic with a knife.
Defrost shrimp and rinse, dry with paper towels.
Put 60 g of oil in a deep frying pan with a thick bottom. Put the pan on a slow fire.
When the butter is melted, put the onion and garlic in it and fry them for 5 minutes.
Put the shrimp in the pan with the vegetables and fry them for 5 minutes.
Pour in the wine and simmer the shrimp until the wine has evaporated.
Add rice and fry it for 2-3 minutes.
Add spices and spices, pour in a glass of broth. While stirring, cook the rice with shrimp until it has completely absorbed all the broth. Drain another glass of broth and cook the dish again until there is no broth left in the pan. Continue soaking the broth into the rice little by little until it runs out.
Finely grate the cheese and mix it with the cream. Pour this mixture over the risotto, stir and remove from heat.
Cut the baguette into slices, fry them in a clean pan in the remaining oil.
Crush the remaining garlic and brush the croutons with it.

Serve this risotto with garlic croutons. This will emphasize the creamy flavor of the main dish.

Risotto with shrimps in a slow cooker

rice - 0.2 kg;
dry white wine - 50 ml;
vegetable or fish broth (can be replaced with water) - 0.5 l;
boiled-frozen shrimp (peeled) - 0.2 kg;
onions - 100 g;
lemon - 0.25 pcs.;
hard cheese - 50 g;
butter - 40 g;
garlic - 1 clove;
salt, pepper - to taste.

Cooking method:

Pour a multi-glass of water into the capacity of the multicooker, put a quarter of a lemon. Place the shrimp on the wire rack and start the steaming program for 5 minutes.
Remove the shrimp, pour out the liquid from the multicooker bowl, wash and dry the container.
Onion, peeled, finely chopped.
Grate the cheese using the finely perforated side of the grater.
Finely chop the garlic with a knife.
Put oil in the multicooker bowl and turn on the unit by selecting the “Frying” or “Baking” program.
When the butter is melted, put the onions and garlic in the slow cooker and fry them for 5 minutes.
Pour rice into the multicooker bowl and cook it on the same program for 5 minutes.
Add salt, spices, spices to taste. Pour in a glass of broth or warm water. Change the program to "Pilaf" or "Rice", "Porridge".
After 10 minutes, add the shrimp and the remaining broth, mix. Leave to cook in the same mode for another 10 minutes.
Add cheese, stir. Leave for 15 minutes in the heating mode.

The technology for preparing shrimp risotto in a slow cooker is somewhat different from the traditional one, but the taste of the dish is excellent - the way it should be.

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, olive oil, as you like. After that, a little bit of meat, fish or vegetable broth is added to the stewpan with rice.

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

If you want to make it more creamy, put a whipped mixture of butter and cheese pasta. IN original recipe Parmesan is recommended.

In risotto with shrimps, you can add various spices: saffron, basil, thyme, lemon juice, garlic and more.

Step by step recipe

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

Defrost shrimp, remove shells.

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

Enter all the rice at once, mix 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, salt and cook for twenty to twenty-five minutes.

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

Hold the dish for a couple of minutes on fire and set aside. Sprinkle greens on top and you're good to go.

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 bring the rice to full readiness.

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 into saucepan vegetable oil, warm up well. Chop the onion and pass through until the color is completely lost. Pour rice, mix thoroughly and fry with onions for literally five minutes. Pour in a little warm boiled water and stir, allowing the liquid to evaporate over low heat.

When all the moisture is gone, pour in more and so - until the rice is fully cooked. Open the cream, shake and pour everything at once into the dish along with the peeled shrimp. Stew the risotto for seven minutes, sprinkle with cheese, mix thoroughly, sprinkle with 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 one, because it is not possible to cook it every day in a home kitchen, and even children may not appreciate it. But if you want to organize a romantic dinner, then white seafood risotto is perfect for this 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;
bulb - 1 pc.

Preparation: 65 minutes.

Energy value: 127 Kcal / 100 g.

Fish broth, filter and set aside. We clean the onion, chop into small cubes. We heat olive oil in a frying pan and pass the prepared vegetable. Add rice, stir and fry lightly.

We begin to add a little fish broth, 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 use all the broth, pour out the white wine.

We clean the mussels and shrimps, rinse in water and add to the almost ready risotto. Mix and sprinkle with a thick layer of cheese and herbs. Turn off the heat and leave the dish under the lid for three minutes.

Rice with shrimp, corn and green peas

Ideally, this dish should be prepared from fresh legumes, but since we do not often have such an 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;
oil - 100 g;
carrot - 1 pc.;
onion - 1 pc.

Preparation: 70 minutes.

Energy value: 115 Kcal / 100 g.

We cut the vegetables into bars and fry in melted butter. When the onion is transparent, add rice, mix thoroughly and pour in part of the vegetable broth. If you did 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 - until the rice is completely ready.

We clean the shrimp, if necessary, then cut. Open the green peas and dessert sweet corn, drain the brine. Salt the risotto, pour the beans and seafood. Stir and turn off the burner. If there is a piece of parmesan, you can rub it and crush the finished hot dish.

Risotto with mushrooms and shrimps

Rice always goes well with forest 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.

Mushrooms can be used fresh or frozen. Cut them into medium pieces. Pour oil into a saucepan, throw the peeled and chopped onion to pass. Next, put the mushrooms and simmer for ten minutes.

Add rice, stir. When the moisture has almost evaporated, add the vegetable broth and cook the dish, stirring constantly. At the end, add salt, add peeled thawed shrimps, 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 in the process. If you did not find forest mushrooms, replace them with any greenhouse ones.

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;
The broth is suitable only freshly prepared, so the dish will be saturated with the aromas of all products and turn out delicious;
Fry the rice in butter or olive oil until the grains are translucent;
You should not pour in all the broth at once, so the risotto will not be stewed, but boiled immediately;
Risotto should be cooked over moderate heat so that the rice does not burn, but is slowly stewed;
Before cooking, carefully sort the rice so that damaged grains do not get caught, they will be stewed faster than the rest and then turn into a paste;
Risotto turns out to be very tasty if you add any sea red fish to the shrimp: salmon, salmon or pink salmon.

Bon appetit!

For risotto with shrimp seafood should be cleaned and the shells boiled to get fish broth. This broth is filtered and then poured in portions into the rice. The creaminess of the shrimp risotto is given by grated parmesan, whipped with butter.

Basically, for risotto, round rice of the arborio, vialone nano or carnarole varieties is used. Before water is added to the rice, it is fried in olive oil or butter so that it absorbs the fat. Then they begin to add water to it - in portions, stirring constantly, waiting until the water is absorbed and only then adding more water. Water can be replaced with meat, chicken, fish or vegetable broth. Just 1 cup of rice may require up to 3-4 liters of liquid. The filler for risotto is cooked almost to readiness separately, and then injected into rice at the very end - as is the case with shrimp risotto.

Shrimp risotto - recipes

Risotto with shrimps and avocado.

Ingredients: 50g peeled shrimp, 100g butter, 1 avocado, 100ml white wine, 300ml cream, 250g rice, salt, pepper, curry.

Preparation: fry shrimp meat in butter, add pepper, salt and curry. Pour white wine into the shrimp, then cream, simmer them over low heat. After a few minutes, add the diced avocado, simmer until tender. Fry rice in oil, pour in water in portions, stir, at the very end add shrimp with avocado, mix.

Risotto with shrimps and mussels.

Ingredients: 300g unpeeled shrimp, 600ml hot vegetable broth, saffron, 500g mussels in butter sauce, 50g butter, 2 shallots, 3 smoked bacon strips, 150g dried tomatoes, 300g arborio rice, 200ml dry white wine, parsley.

Preparation: Peel the shrimp, put the shells in hot vegetable broth, add the saffron. Boil the mussels. Melt the butter, add the finely chopped shallots and bacon strips, fry for 5 minutes until the onion is soft and the bacon is browned, add the chopped tomatoes, then the rice. Stir, pour in the wine, bring to a boil, lower the heat and cook until the wine has been absorbed into the rice. Add the mussel oil to the broth, strain the broth and add it to the rice - in small portions so that it is gradually absorbed into the rice. When the rice is ready, add the shrimp and mussel meat.

Risotto with shrimps and green peas.

Ingredients: 450g unpeeled shrimp, 400 ml chicken or vegetable broth, 15g butter, ground black pepper, salt, 1 tbsp. olive oil, 1 onion, 400g arborio rice, 125 ml dry white wine, 150g green peas, parsley.

Preparation: clean the shrimp, put the shells in the broth brought to a boil, reduce the heat, cook for 20 minutes, strain the broth from the shells. Top up with water if necessary to make 1.2 liters of broth. Pour the broth into the pan, lower the heat, close the lid. Separately, melt the butter, add shrimp meat, salt, pepper to it, fry for 2 minutes. Saute the chopped onion in vegetable oil, add the rice, fry until the rice absorbs the oil, add the wine, cook until it is absorbed. Add the broth to the rice, in 125 ml portions, each time waiting for the rice to soak into the water and only then adding more. Add shrimp, green pea, warm up, add parsley.

You can cook shrimp risotto, as well as any other seafood. This version of risotto can be consumed both hot and cold.

Creamy Shrimp Risotto is a delicious version of risotto that you can easily make at home. All you have to do is take rice for risotto, fish broth and shrimp, add a little cream and ... very tasty dish ready!

Prepare all the ingredients for making risotto.

Onion cut into small cubes. Heat the oil in a frying pan and fry the onion in it until translucent, 3-4 minutes.

Put the rice in the pan with the onions.

Saute until translucent, stirring occasionally, 2 minutes.

After that, pour dry white wine into the pan. Let the alcohol evaporate, 2-3 minutes.

Pour one ladle of fish broth into the pan. Cook the risotto until the broth has completely evaporated. Then add the broth again and continue cooking the risotto.

Let's taste the rice. When the rice becomes soft inside, but still retains its hardness, add the shrimp, which must first be cleaned of heads and shells, and the intestinal wreaths on the tail should also be removed. We cook the dish for 5-6 minutes.

At the very end of cooking risotto, add cream. We warm the dish for another 2-3 minutes.

Sprinkle the risotto with grated Parmesan cheese and remove the pan from the heat.

Shrimp risotto recipe. How to make delicious shrimp risotto at home. Step-by-step recipe for risotto with shrimp in a creamy sauce