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Shrimp Risotto

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


  • 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


  • In a large skillet, saute onion in butter until tender. Add the rice, garlic, basil and pepper; cook 2 minutes longer. Stir in 1 can broth. Cook and stir until most of the liquid is absorbed.
  • 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.
  • Add the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through.
Nutrition Facts
1-1/3 cups: 420 calories, 10g fat (5g saturated fat), 197mg cholesterol, 1196mg sodium, 49g carbohydrate (3g sugars, 3g fiber), 32g protein.

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Average Rating:
  • LindaE123
    Feb 17, 2017

    For those who are confused about why no "risotto" is listed in the ingredients, risotto is not an actual ingredient, but rather a dish that is created when using medium or short grain rice and cooking it to a creamy consistency. This statement by the submitter could definitely confuse people - "Cook until risotto is creamy and rice is tender" because it makes it sound like rice and risotto are two different ingredients. However, they are not.That said, this is a very delicious recipe. The only thing I did different was add a few extra ingredients, simply because it was my preference. I added chopped fresh mushrooms to use up what I had left in the fridge, imitation lobster chunks as well as the shrimp the recipe calls for and some Old Bay Seasoning. However, it tasted good even before I added the Old Bay. Will definitely make this again.

  • Kimberly Hines
    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
    Apr 8, 2012

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

  • cyounce
    Mar 29, 2012

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

  • ekatiakarpova
    Feb 13, 2012

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

  • nicolev
    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
    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
    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
    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
    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?