White wine and Parmesan risotto with Shrimp
A creamy, comforting risotto with shrimp, Parmesan, and white wine. This dish is a true labor of love—rich, flavorful, and worth every minute of stirring.
Ingredients
- 1 lb shrimp peeled and de-veined
- salt pepper and paprik measure with your heart
- 2 tbsp butter divided
- 1 yellow onion finely diced
- 3 cloves garlic minced
- 1 cup Arborio rice
- 1 cup dry white wine i used sav blanc
- ~4 cups chicken broth warmed
- 2-3 sprigs fresh thyme
- 1 cup freshly grated parmesan cheese
Instructions
- Cook the shrimp: Season shrimp with salt, pepper, and paprika. Sauté in 1 tbsp butter over medium-high heat until just cooked, about 1–2 minutes per side. Remove and set aside.
- Sauté aromatics: In the same pan, lower heat to medium. Add remaining butter, then onion. Cook until soft and translucent, about 2–3 minutes. Add garlic and cook 30 seconds until fragrant.
- Toast the rice: Stir in Arborio rice, coating each grain with butter. Cook 1–2 minutes until edges look translucent.
- Deglaze with wine: Pour in white wine and stir until reduced, about 3-5 minutes.
- Cook the risotto: Add warm chicken broth one ladle at a time, stirring frequently, letting each addition absorb before adding the next. Continue 18–22 minutes until rice is tender but still slightly firm.
- Finish the dish: Stir in Parmesan, thyme, and adjust seasoning with salt and pepper.
- Serve: Spoon risotto onto plates, top with cooked shrimp, garnish with extra Parmesan or thyme if desired, and enjoy!
Notes
Tips & Tricks
- Keep it creamy: Stir frequently and add the broth slowly—this releases the rice’s natural starches and gives you that signature risotto creaminess.
- Warm your broth: Adding cold broth slows down cooking and can make the rice unevenly cooked. Keep it simmering on the side.
- Don’t overcook the shrimp: Cook them just until pink; they’ll finish warming when folded back into the risotto.
- Wine swap: If you don’t have Pinot Grigio, another dry white like Sauvignon Blanc or even a light Chardonnay works beautifully.
- Make it extra rich: Finish with an extra pat of butter or a splash of cream if you want it ultra-luxurious.
- Advance prep: You can chop your aromatics and measure the Parmesan ahead of time to make the cooking flow smoother.
- Herb variations: Thyme is classic, but a little tarragon or parsley at the end can add a fresh pop of flavor.