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Shrimp risotto seems a little on the fancier, "I've got my act together" side, and good for you. In reality, this lemony shrimp risotto recipe comes together almost entirely from ingredients you can stock in the pantry and freezer, so it's equally perfect for a busy weeknight and unexpected company.
Small wild shrimp from the freezer section are perfect here. They're less expensive than larger shrimp and easier to eat and distribute throughout the dish.
Shrimp risotto: elegant, comforting and easy
As I was poking around the kitchen earlier this week around 6 p.m. wondering what to put together for a quick dinner, I realized we had all the ingredients for something pretty elegant. Don’t you love it when that happens? Thirty minutes later, we had lemony shrimp risotto with broccoli on our plates, and it was more than good enough to repeat for an impromptu (or even planned!) dinner party as needed. At this time of year especially, it’s great to be able to fall back on some easy but medium-impressive dishes that will fill the bellies and the souls of anyone who happens to be around. I love it SO MUCH when all the ingredients for a dish like this come from the pantry and freezer. You can buy ahead when you’re feeling combobulated and simply thank yourself later.
A fabulous shrimp risotto recipe from the pantry and freezer
These days it doesn’t hurt that shrimp risotto is pure comfort food disguised as a respectable meal, but we can totally choose to focus on the “respectable” part and keep the rest to ourselves, don’t you think?Have a great weekend, and don’t forget to check out yesterday’s sneak peek into the Umami Girl kitchen. Checking out where other people live is weirdly fun. It’s okay.
- 3 tablespoons butter, divided
- 2 garlic cloves, chopped
- 8 ounces small wild shrimp, peeled, cleaned and defrosted if frozen*
- Juice of 1 lemon, divided
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 teaspoon salt, divided
- 1 ½ cups arborio rice
- ½ cup dry white wine that you like to drink
- 4 cups good vegetable broth**
- 10 ounces chopped frozen broccoli, defrosted (or cooked lightly in the microwave)
- ½ cup grated parmesan or pecorino cheese
- ¼ cup chopped flat-leaf parsley
- In a 12-inch nonstick pan or shallow Dutch oven, melt 1 tablespoon butter over medium-high heat. Add garlic and cook, stirring, for 30 seconds to a minute, until very fragrant but not browned. Add shrimp to pan in a single layer. Cook for about a minute on one side, until opaque, then flip and heat the other side until just cooked through. Remove from pan, sprinkle with about ⅓ of the lemon juice, and reserve.
- Heat the remaining 2 tablespoons butter and the olive oil over medium-high in the same pan. Add onion and ½ teaspoon of the salt and cook, stirring occasionally, until softened, about 5 minutes. Add rice, stir well to coat with butter and oil, and cook for a minute. Pour in wine and stir to incorporate. Simmer, stirring frequently, until almost evaporated. Then add broth by the cupful, continuing to stir frequently and adding more as it absorbs. Add the remaining ½ teaspoon salt during this process. Stir in broccoli as you add the last cup of broth. Stop cooking when there’s still a bit of thick broth remaining and the rice is tender but with the tiniest bite in the center of the grain.
- Remove from heat, stir in remaining lemon juice and grated cheese and taste for seasoning. Arrange shrimp overtop, sprinkle with parsley and a little freshly ground black pepper, and serve with the rest of that bottle of wine.
*I’ve been loving the 51-60 count Whole Catch Key West wild shrimp from the Whole Foods freezer section, which comes already peeled and deveined.
**Or use seafood or chicken broth if you like.
Amount Per Serving: Calories: 399Total Fat: 15gCarbohydrates: 49gFiber: 3.1gProtein: 15.2g