Ina Garten Shrimp Risotto Recipe

Ina Garten Shrimp Risotto is made with raw large shrimp, Arborio rice, fresh spinach, chicken or vegetable broth, and lemon zest. This creamy Shrimp Risotto recipe creates a tasty dinner that takes about 40 minutes to prepare and can serve up to 4 people.

🧡 Why You’ll Love This Shrimp Risotto Recipe:

• Flavorful Combination: The unique blend of lemon zest and fresh spinach in this risotto recipe adds a bright, fresh taste that perfectly complements the rich, creamy texture of the dish.
• Perfect Shrimp Texture: Cooking the shrimp just until pink ensures they are tender and juicy, making each bite a delight.
• Creamy Yet Firm Rice: The technique of adding broth gradually and stirring often results in Arborio rice that’s creamy on the outside and still slightly firm (al dente) on the inside, offering a satisfying texture.
• Versatile Dish: This risotto works well as both a luxurious main course or a sophisticated side dish, fitting for many occasions from a casual dinner to a more formal gathering.
• Engaging Cooking Process: The step-by-step method of making risotto can be very engaging and rewarding, making you feel like a gourmet chef in your own kitchen!

🍤 Ina Garten Shrimp Risotto Ingredients:

• 3 tablespoons extra virgin olive oil, divided
• 1 pound raw large shrimp (16 to 20 per pound), peeled and deveined
• 1 teaspoon kosher salt, divided (½ teaspoon for seasoning shrimp, ½ teaspoon for the risotto)
• Grated zest of 2 lemons (1 for cooking, 1 for garnish)
• ⅛ teaspoon crushed red pepper, optional
• ¼ cup chopped shallot
• 1 ½ cups Arborio rice
• 4 to 6 cups chicken or vegetable broth, kept warm
• 4 cups torn spinach leaves or baby spinach (about 2 ounces)
• 1 tablespoon unsalted butter

🍛 How To Make Ina Garten Shrimp Risotto

1. Heat Oil and Prepare Shrimp: Heat 1 tablespoon of olive oil in a large pan. Season shrimp with ½ teaspoon salt and half of the lemon zest. Add crushed red pepper if desired.
2. Cook Shrimp: Cook shrimp until pink and opaque, about 2 minutes per side. Remove and set aside.
3. Cook Shallots: In the same pan, add another tablespoon of olive oil. Add chopped shallot and cook until soft, about 2 minutes.
4. Add Rice: Add Arborio rice to the pan, stirring to coat with oil and shallots.
5. Add Broth Gradually: Gradually add warm broth, 1 cup at a time, stirring frequently. Wait for each addition to be almost fully absorbed before adding the next. Continue until the rice is creamy and al dente, about 25-30 minutes.
6. Add Spinach: With the last addition of broth, mix in the spinach leaves. Stir until the spinach is wilted and integrated into the risotto.
7. Return Shrimp and Final Seasoning: Return the cooked shrimp to the pan. Add unsalted butter and the remaining lemon zest. Stir gently to combine and heat through.
8. Serve: Dish out the risotto while it’s warm, garnishing with additional lemon zest if desired.

💭 Recipe Tips:

• Prepare the Shrimp Well: Make sure to clean the shrimp well and dry them off before you cook them. This helps the shrimp soak up the flavors better and cook nicely.
• Grate the Lemon Zest Finely: Use a small grater for the lemon skin so it mixes well into the dish. This adds a nice lemon flavor without being too strong.
• Toast the Rice: Cook the rice in the pan for a minute or two before adding the liquid. This brings out a rich flavor in the rice and helps it soak up the broth better.
• Add Broth Slowly: Pour the broth into the rice little by little, waiting until it’s almost all soaked up before adding more. This slow cooking makes the risotto creamy.
• Let It Rest: After cooking, let the risotto sit off the heat for a minute before you serve it. This helps all the flavors come together and makes the risotto even creamier.

🥗 What To Serve With Shrimp Risotto?

Shrimp Risotto goes nicely with a crisp green salad, garlic bread, and steamed asparagus. You can also serve it with sautéed mushrooms or roasted cherry tomatoes for a delicious meal.

🎚 How To Store Leftovers Shrimp Risotto?

• Refrigerate: Keep the risotto in a tightly closed container in the fridge. It will stay good for up to 3 days.
• Freeze: You can freeze the risotto in a sealed container for up to 1 month. To use it again, thaw it in the fridge overnight before reheating.

🥵 How To Reheat Leftovers Shrimp Risotto?

• In The Oven: Warm your oven to 350°F (175°C). Put the risotto in a dish you can use in the oven, add a bit of broth or water, cover with foil, and heat for 20 minutes.
• In The Microwave: Put the risotto in a bowl for the microwave, add a little broth or water, cover it, and microwave on high for 2-3 minutes. Mix it halfway through.
• On The Stovetop: Warm the risotto in a pan on medium heat. Add a bit of broth or water and keep stirring until it’s warm.

FAQ’S

Ina Garten Shrimp Risotto Recipe Nutrition Facts

• Calories: 535kcal
• Carbohydrates: 47g
• Protein: 27g
• Fat: 20g
• Saturated Fat: 8g
• Cholesterol: 316mg
• Sodium: 1717mg
• Potassium: 455mg
• Fiber: 2g
• Sugar: 2g

Try More Ina Garten Recipes:

• Ina Garten Spring Green Risotto
• Ina Garten Shrimp And Swordfish Curry
• Ina Garten Orzo Salad With Shrimp
• Ina Garten Shrimp And Grits