Shrimp Risotto Recipe
Shrimp Risotto Recipe photo by Taste of Home
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Shrimp Risotto Recipe

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This colorful main dish will make family meals seem a little more elegant. It comes together so quickly, it’s just right for a warming weeknight supper. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 small onion, chopped
  • 2 tablespoons butter
  • 1-3/4 cups uncooked instant rice
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 pound peeled and deveined cooked medium shrimp
  • 2 cups fresh baby spinach, coarsely chopped
  • 1 cup frozen corn, thawed
  • 1 plum tomato, chopped
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons 2% milk

Nutritional Facts

1-1/3 cup: 420 calories, 10g fat (5g saturated fat), 197mg cholesterol, 1196mg sodium, 49g carbohydrate (3g sugars, 3g fiber), 32g protein .


  1. In a large skillet, saute onion in butter until tender. Add the rice, garlic, basil and pepper; cook 2 minutes longer. Stir in one can of broth. Cook and stir until most of the liquid is absorbed.
  2. Add the remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is tender.
  3. Add the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through. Yield: 4 servings.
Originally published as Shrimp Risotto in Simple & Delicious February/March 2011, p9

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Kimberly Hines 231837
Reviewed Aug. 26, 2015

"This was my first time making risotto and I'm not sure why it took so long to make, but I think it's because I used brown rice. Excellent and worth the wait. Will make again!"

nicolev 109302
Reviewed Apr. 8, 2012

"I just made this with leftover rotisserie chicken and it was fabulous."

cyounce 149248
Reviewed Mar. 29, 2012

"This was my first attempt at making a risotto & it came out great. The whole family enjoyed this meal."

ekatiakarpova 190503
Reviewed Feb. 13, 2012

"I will give 3 starts because the recipe is not that easly understand!"

nicolev 131593
Reviewed Jan. 17, 2012

"My family loves this meal. The only thing I change is I use skim milk and no tomatoes (cuz i usually don't have them on hand). It's tasty, easy to make and healthy."

bellystar21 212215
Reviewed Sep. 2, 2011

"I make this almost once a week. It's so easy and satisfying. I omit the tomato and put a little more corn and parm cheese. Delish!"

foles1119 131592
Reviewed May. 24, 2011

"We loved this dish!

For those wondering... "risotto" is rice that has been cooked in broth until you get a creamy consistency.
This recipe was EASY and DELICIOUS!"

foles1119 194038
Reviewed May. 24, 2011

"We loved this dish!

For those wondering... "risotto" is rice that has been cooked in broth until you get a creamy consistency.
This recipe was EASY and DELICIOUS!"

Beverly69 177222
Reviewed Apr. 3, 2011

"Where is the risotto mentioned in this recipe? Am I to assume that you can switch out the rice for the risotto? Or use 1/2 rice and 1/2 risotto? Can someone please help me?"

good wife 149247
Reviewed Apr. 2, 2011

"Is it me or is there no quantity specified for the risotto? Should I know how much to use,or was it left out? I see that the dish has successfully been made so maybe I'm a little slow. I would covet an answer so that I can make the dish."

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