This Gordon Ramsay Shrimp Risotto comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the ingredients to suit your taste, or use it as a clean-out-the-fridge meal to get rid of those pesky leftovers. Seriously, this dish is so versatile, you can mix and match with whatever you have on hand. Let’s dive in!
Ingredient Breakdown
Before we jump into the cooking, let’s take a look at what you’ll need for this delightful dish. Each ingredient plays a crucial role in creating a scrumptious risotto that’s sure to impress your family.
Chicken Broth
Using 1.2 liters of chicken broth is key here. It’s going to give you the best flavor and richness for your risotto. If you’re looking for a lighter option, you can substitute with vegetable broth, or even water if you’re in a pinch.
Butter or Olive Oil
You’ll need 30g of unsalted butter or a splash of olive oil. I prefer butter for this recipe because it adds that incredible creaminess and flavor, even better than olive oil, if you ask me. But hey, if you’re watching your cholesterol or just prefer olive oil, that works too!
Shallots
40g of finely chopped shallots are going to bring a subtly sweet and aromatic flavor. They’re milder than onions and won’t overpower the dish. If you can’t find shallots, you can use a small white onion instead, just make sure to chop it finely!
Garlic
You’ll want 2 teaspoons of minced garlic because, honestly, garlic makes everything better! It adds tons of flavor. Fresh garlic is best, but if you have garlic powder on hand, that can work in a pinch, though I highly recommend using fresh for the best results!
Arborio Rice
Here’s where the magic happens: 200g of Arborio rice. This short-grain rice is essential for that creamy texture we love in risotto. Regular long-grain rice won’t work as well here, but if you’re in a bind, you can use a different short-grain rice.
Kosher Salt
A couple of pinches of salt is essential for flavor. Make sure to taste as you go! You can adjust the salt based on your preference or the saltiness of your broth.
Dry White Wine
Using 120ml of dry white wine will really amp up the flavor. It creates a depth that’s hard to achieve otherwise. If you’d prefer not to use wine, just replace it with an extra half cup of your broth, don’t skip this step!
Large Raw Shrimp
You’ll need 450g of large raw shrimp, peeled and deveined. Fresh or frozen works well here! Just make sure to thaw frozen shrimp beforehand. They add a beautiful texture and flavor to your risotto.
Parmesan Cheese
Adding 100g of finely grated Parmesan cheese gives it that cheesy goodness, making it creamy and rich. Reserve a little bit for topping because, let’s be real, who doesn’t love extra cheese on top?
Black Pepper
A couple pins of black pepper adds flavor without overwhelming the dish. If you have freshly cracked black pepper, that’s the way to go for the best flavor.
Parsley or Chives
Finally, for garnish, you can sprinkle some chopped parsley or chives for that fresh touch and color contrast plus, it makes the dish look even prettier!
Let’s Get Cooking!
Step-by-Step Instructions
Cooking this shrimp risotto is straightforward and I promise, your kitchen will smell divine as it comes together!
Prepare the Broth : In a separate pot, warm 1.2 liters of chicken broth over low heat. You want it warm not boiling, so it doesn’t interrupt the cooking process of the risotto.
Cook the Shallots : In a wide pan, melt your 30g of butter (or heat olive oil) over medium heat. Add the shallots and cook for about 4 minutes until they are soft and translucent.
Add the Garlic : Toss in the 2 teaspoons of minced garlic and let it cook for about 1 minute until fragrant. This should make your kitchen smell amazing!
Toast the Rice : Now, stir in 200g of Arborio rice and toast it for about 2-3 minutes. The rice should become slightly translucent around the edges. This step is crucial, it helps to create that creamy texture later on.
Deglaze with Wine : Pour in the 120ml of dry white wine, scrape the yummy bits off the bottom of the pan, and let it reduce for a couple of minutes. You want that wine flavor to concentrate and not overpower the dish.
Add the Broth Gradually : Start adding the warm broth, about ½ cup at a time, stirring constantly. Let it absorb almost fully before adding more. This whole process will take about 25-35 minutes. You want the risotto to be creamy and slightly al dente.
Season and Add Shrimp : While that’s cooking, season your 450g of shrimp with a couple of pinches of salt and pepper. In another skillet, heat a bit of oil over high heat, then add shrimp and cook for about 2 minutes on each side until they’re pink and opaque.
Finish the Risotto : When your risotto is at your preferred texture, stir in 100g of grated Parmesan cheese. Let it rest for about 5 minutes. This is where all the magic happens, it thickens and holds onto all the flavors.
Serve it Up : Top your risotto with the cooked shrimp, a little extra cheese, and a sprinkle of chopped parsley or chives for garnish. And just like that, you’ve created a delicious meal!
Why I Love This Recipe
This is my go-to recipe when I want something comforting but don’t have much time. It’s creamy, it’s luxurious, and it feels like a big hug on a plate! You’re basically sitting down to a restaurant-quality meal in under an hour, which is pretty incredible if you ask me. I also love that it’s a versatile dish, you can throw in whatever seafood you have, or even add veggies if you’re feeling adventurous. The best part? My picky 8-year-old actually asks for seconds! That’s a major win in my book!
If you loved this recipe, be sure to check out my Gordon Ramsay Lobster Risotto, my Easy Parmesan Risotto, or my favorite Broccoli and Cheese Risotto!
Why This Recipe Works
Quick & Easy
This shrimp risotto comes together all in one pot and takes about 30 minutes from start to finish, making it perfect for busy weeknights when you need dinner on the table fast!
Comfort Food
It’s loaded with tons of flavor, creamy textures, and just feels like a hug in a bowl, perfect for cozying up with on a chilly night.
Customizable
The beauty of this dish is its adaptability. You can easily swap shrimp for chicken, scallops, or even throw in some seasonal veggies like peas or asparagus. Just use whatever ingredients you have on hand!
Crowd-Pleaser
Seriously, everyone will love it! It strikes a beautiful balance of fancy and homey, so it’s great for a family meal or even a dinner party.
One Pot
Who doesn’t love a one-pot meal? Minimal cleanup is always a win in my kitchen. You can enjoy delicious risotto without spending an hour scrubbing pots and pans afterward!
Serving and Storage Tips
How to Serve This Risotto
Serve this shrimp risotto with a light salad or some crusty bread to soak up all that creamy goodness. A sprinkle of lemon juice right before serving adds a lovely brightness!
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Just keep in mind that the rice may absorb more liquid as it sits, so you may need to add a splash of broth or water when reheating.
Reheating Instructions
To reheat, simply warm it in a skillet over medium heat, stirring occasionally and adding a little broth or water as needed to loosen it up. You can also microwave it, but I always recommend the skillet for the best texture.
Freezer Friendly?
This recipe isn’t the best for freezing because the rice can become mushy once thawed, but if you must, it can be frozen for up to a month. Just store in an airtight container and reheat fully before eating.
This Gordon Ramsay Shrimp Risotto is a mouthwatering dish that you’ll want to add to your rotation, perfect for busy weeknights or when company comes over. Enjoy every creamy, flavorful bite, and watch your family keep coming back for more!
And honestly, you might find yourself making it each week, and I’m sure your family will agree; it’s just so darn good! Follow us on Pinterest for daily meal inspiration.
Gordon Ramsay Shrimp Risotto
Ingredients
Method
- Warm 1.2 liters of chicken broth over low heat.
- Melt 30g of butter in a wide pan over medium heat.
- Add the shallots and cook for about 4 minutes until they are soft and translucent.
- Add in 2 teaspoons of minced garlic and cook for about 1 minute until fragrant.
- Stir in 200g of Arborio rice and toast it for about 2-3 minutes.
- Pour in 120ml of dry white wine, scrape the bottom, and let reduce for a couple of minutes.
- Gradually add warm broth, about ½ cup at a time, stirring constantly, until fully absorbed. This should take about 25-35 minutes until creamy and slightly al dente.
- Season 450g of shrimp with salt and pepper. Cook in another skillet over high heat for about 2 minutes on each side until pink and opaque.
- Once the risotto is at your preferred texture, stir in 100g of grated Parmesan cheese and let it rest for 5 minutes.
- Top with cooked shrimp, additional cheese, and sprinkle of chopped parsley or chives before serving.