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Shrimp Risotto

Creamy shrimp risotto is simmered in seafood stock, then served with succulent shrimp, sweet green peas, and Parmesan cheese.
Course Entree
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Author Lisa B.


  • 4 tablespoons unsalted butter divided
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • ¾ cup dry sherry
  • 4 cups shrimp, seafood or chicken stock*
  • 1 lb. medium shrimp
  • 1 cup frozen peas
  • 1 teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons Parmesan cheese plus more for garnish


  • In a large sauté pan, melt two tablespoons of butter over medium heat.
  • Add the onion and sauté for two minutes until is has begun to soften.
  • Add the garlic and saute for 30 seconds.
  • Add rice and sauté for another two minutes. Do not let the onions, garlic and rice brown. 
  • Add sherry, stirring frequently until all the liquid is absorbed.
  • Add shrimp stock, a half cup at a time, stirring until all liquid is absorbed. Continue to do this until all the shrimp stock has been incorporated into the rice and the rice is tender, about 25 minutes.
  • Stir in peas, salt, cayenne pepper, and nutmeg.
  • Add shrimp and cook until shrimp are firm and pink, approximately 10 minutes. Remove pan from heat and add remaining 2 tablespoons of butter and Parmesan cheese.
  • Garnish with additional Parmesan if desired.


Seafood stock recipe found here: https://cookingbride.com/soups-and-stews/homemade-shrimp-stock-recipe/