Creamy Parmesan Risotto with Shrimp Recipe
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The Forked Spoon · by Jessica Randhawa★ 4.8 (35)

Creamy Parmesan Risotto with Shrimp Recipe

NUTRITION · PER SERVING100M COOK
CAL 46%·PRO 100%
CARBS 70G30% OF CAL
2G FIBER65G OTHER3G TOTAL SUGAR
FAT 34G33% OF CAL
15G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy arborio rice cooked with homemade shrimp stock, white wine, and finished with butter and parmesan, topped with tender shrimp. An elegant, classic Italian risotto.

mainitalianshellfishgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • Shells from at least 2 pounds of raw shrimp
  • 1 medium onion (roughly chopped)
  • 2 ribs celery (roughly chopped)
  • 3 cloves garlic (peeled and smashed)
  • 5 large bay leaves
  • 8 cups water
  • 2 tablespoon olive oil
  • 2 teaspoon salt (divided)
  • 1/2 teaspoon black pepper
  • 2 teaspoon sweet paprika
  • 2 pounds shrimp (peeled and deveined)
  • 6 tablespoon salted butter (divided)
  • 8 cups homemade shrimp stock ((or low-sodium chicken stock, vegetable broth, or water))
  • 4 shallots (minced)
  • 6 cloves garlic (minced)
  • 2 cups arborio rice (do not wash)
  • 3/4 cup dry white wine
  • 2 cups grated parmesan cheese (divided)
  • Fresh parsley (to garnish)
  • lemon wedges (for serving (at least 3-4 lemons))
PREP
25M
SODIUM
3164MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.