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Shrimp Risotto

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  • Prep 10 min
  • Total 45 min
  • Ingredients 11
  • Servings 4
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I share my passion for cooking with my mom. She’s always looking for recipes, and tells me all about the ones she finds in newspapers or magazines, or she will surprise us with a delicious dinner when we go visit her on weekends. It’s amazing to see how many dishes she can cook, always looking for the easiest way to prepare each recipe. There’s no greater joy for me than being able to share my love for cooking with her. Together, we relive family memories and discover culinary secrets. Today, I’m sharing the recipe for this delicious shrimp risotto, which is a traditional dish of Italian cuisine, from the northwest part of the country. My mom taught me how to make it and, ever since, it has become a regular dish in my kitchen. It is made with Arborio rice, a type of short-grain rice, and takes broth (beef, chicken, fish or vegetable), until you have a creamy consistency. It’s one of the most popular ways to cook rice in Italy. Serve it with good white wine.
by Jeannette Quiñones Cantore
Updated Sep 14, 2015
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Ingredients

  • 1 lb raw and peeled shrimp
  • 8 cups fish broth
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 minced garlic clove
  • 2 cups Arborio rice
  • 1 teaspoon Bijol® condiment
  • 1 teaspoon grated lemon zest
  • 1/2 bell pepper, cut into strips
  • 1 cup sweet peas
  • 1 cup grated Parmesan cheese (if desired)

Directions

  •  
    1
    Wash the shrimp.
  •  
    2
    In large pot, cook the shrimp over high heat with 8 cups of fish broth. Cook for just 2 minutes. Quickly remove it from the heat and set it aside with the broth. Don’t overcook the shrimp, or it will be tough and rubbery.
  •  
    3
    Add olive oil to a deep skillet and place over medium-high heat. Sauté the onion and garlic until the onion is translucent.
  •  
    4
    Add the rice and Bijol® seasoning, and combine well. Reduce the heat to medium low and then add a cup of the fish broth in which you cooked the shrimp (should be kept warm). Let the rice absorb the liquid and, as it starts to dry up, continue adding 1 cup of broth at a time until the rice is completely soft. You will add a total of approximately 3 cups of broth.
  •  
    5
    Once the rice is tender, has a uniform color and is soft when you try it, add the shrimp, the grated lemon zest, the bell pepper and the green peas. Combine well and add the last 1/2 cup of broth.
  •  
    6
    Serve immediately with some grated Parmesan cheese, if you wish.

Expert Tips

  • tip 1
    You may use 2 fish or shrimp bouillon cubes to prepare the fish broth.
  • tip 2
    The rice will come out soggy and ‘al dente’ - soft, but with texture.
  • tip 3
    If you wish, you may add clams or another type of seafood.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I share my passion for cooking with my mom. She’s always looking for recipes, and tells me all about the ones she finds in newspapers or magazines, or she will surprise us with a delicious dinner when we go visit her on weekends. It’s amazing to see how many dishes she can cook, always looking for the easiest way to prepare each recipe. There’s no greater joy for me than being able to share my love for cooking with her. Together, we relive family memories and discover culinary secrets. Today, I’m sharing the recipe for this delicious shrimp risotto, which is a traditional dish of Italian cuisine, from the northwest part of the country. My mom taught me how to make it and, ever since, it has become a regular dish in my kitchen. It is made with Arborio rice, a type of short-grain rice, and takes broth (beef, chicken, fish or vegetable), until you have a creamy consistency. It’s one of the most popular ways to cook rice in Italy. Serve it with good white wine.
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