Creamy Lemon Basil Shrimp Risotto
There are few dishes that strike the perfect balance between comfort food and culinary sophistication quite like a creamy shrimp risotto.
It’s elegant enough to impress dinner guests yet surprisingly simple to prepare — and the creamy, velvety texture combined with juicy shrimp, nutty Parmesan, and fresh basil makes every spoonful a little celebration.
If you’ve ever wanted to master a restaurant-worthy risotto at home, this recipe is your golden ticket.
This shrimp risotto is a flavorful, elegant, and comforting dish that’s sure to win over any fan of Italian cuisine.
Perfect for a weeknight dinner, a cozy family meal, or a special occasion, it beautifully combines the sweetness of shrimp, the rich creaminess of Parmesan, and the fresh aroma of basil.
Creamy Shrimp Risotto
If you’re looking for a recipe that’s delicious, simple, and elegant, this creamy shrimp risotto with Parmesan and basil is the perfect choice.
Whether you’re cooking for guests or just treating yourself at home, one thing’s certain: it’s guaranteed to impress at the table!
This creamy shrimp risotto is a must-try for anyone who loves Italian cuisine. Easy to make, full of flavor, and endlessly customizable, it’s a dish that never fails to delight.
This Italian classic is loved for its creamy, melt-in-your-mouth texture and subtle, comforting flavors — a true favorite among home cooks and foodies alike.
The mix of juicy shrimp, rich Parmesan, and fragrant fresh basil creates a dish that’s not only delicious and elegant but also packed with personality and charm.
I have to admit, I don’t cook risotto all that often, even though it’s one of those dishes that always feels special.
I’ve shared a couple of my favorites before — like my asparagus risotto and a light, summery zucchini version — but this time I wanted to go a little more classic.
I used a special round risotto rice to get that perfect creamy texture.
And here’s a little tip: you can use chicken broth or vegetable broth for this recipe, but I love using vegetable broth — it gives the risotto a beautiful golden color and an extra layer of flavor.
I’m always excited to cook anything with a splash of lemon — those zesty, citrusy flavors never fail to make me smile, and I’m pretty sure I’m not the only one who feels that way!
The Secret to a Perfect Risotto
In Italy, risotto is more than just a dish — it’s a little work of art. The goal is always the same: creamy and velvety, yet with just enough bite to keep it satisfying. It’s that perfect balance that makes every spoonful feel so luxurious.
The very first step to success is choosing the right rice. Risotto calls for a special short, round grain that can absorb plenty of liquid and release just the right amount of starch.
The most popular varieties are Arborio and Carnaroli — I went with Arborio for this recipe.
And here’s a fun fact many people don’t realize: a proper Italian risotto doesn’t need any added cream.
All that rich, silky texture comes naturally from the starch released by the rice as it slowly cooks and soaks up the broth. It’s a little bit of kitchen magic — and it’s what makes risotto so irresistible.
Chef’s Tips for Perfect Risotto Every Time
Making risotto isn’t difficult, but a few small details can make a big difference between a good dish and a show-stopping one. Here are my go-to tips to help you nail it every single time:
1. Use warm stock — always
Cold stock slows down the cooking process and can “shock” the rice. Keep your broth gently simmering on the stove and add it ladle by ladle. This keeps the temperature consistent and helps the rice cook evenly.
2. Stir gently (but regularly)
You don’t need to stir nonstop — this isn’t a gym session — but give your risotto some regular attention. Stirring releases the starch from the grains, creating that silky, creamy texture we’re after.
3. Don’t rush the process
Risotto is a dish that rewards patience. Adding all the stock at once or turning up the heat will leave you with rice soup or unevenly cooked grains. Take your time — that slow, gradual absorption is key.
4. Taste as you go
Every batch of risotto is a little different, so tasting as you cook is essential. It’s the best way to check both texture and seasoning. The rice should be tender but still slightly firm at the center (al dente).
5. Add cheese and butter at the end
For the creamiest, dreamiest finish, stir in your Parmesan and butter off the heat. This technique, known as mantecatura in Italy, gives risotto its signature luxurious texture.
Bonus tip :Resist the temptation to walk away while your risotto cooks. This dish is all about slow care and attention — think of it as a little cooking meditation. The reward is absolutely worth it. |
How to Prepare This Creamy Shrimp Risotto
1. Sauté the rice
Start by adding the rice and butter to a deep saucepan. Cook over medium heat, stirring constantly, until the grains turn translucent with just a hint of golden color. Keep stirring so the rice cooks evenly and doesn’t stick to the bottom.
2. Add the broth gradually
Next, begin adding the hot broth one ladleful at a time. Stir continuously as the rice absorbs the liquid — think of forming a figure-eight motion with your spoon, much like when you make rice pudding.
This technique helps the rice release its natural starch, creating that irresistible creamy texture. The rice should stay slightly firm (al dente) but tender.
3. Finish with Parmesan and butter
Once the risotto is perfectly cooked, it’s time for the final step known as mantecatura — the “finishing touch.” Stir in the Parmesan and a knob of butter to create a rich, silky sauce that coats every grain of rice.
| If you notice that your risotto is getting too thick, simply add a little more broth at the end of cooking to loosen it up and achieve that perfect creamy consistency. |
How to Make this Shrimp Risotto
1. Warm the broth
Start by heating the vegetable or chicken broth in a saucepan over low heat. Keeping it warm is important — it helps the risotto cook evenly and absorb flavor as you go.
2. Cook the shrimp
In a large skillet, melt a little butter with a drizzle of olive oil. Add the peeled and deveined shrimp and cook for about 3 minutes on each side, until they turn pink and opaque. Remove them from the pan and set aside — they’ll go back in later.
3. Sauté the aromatics
In the same pan (don’t wash it — those flavors are gold!), add the chopped onion and minced garlic. Cook, stirring gently, until the onion becomes soft and translucent. This aromatic base is what gives the risotto its rich, savory depth.
4. Toast the rice
Add in the rice and let it toast for a few minutes, stirring constantly. I love giving the grains a light golden color — it adds extra depth and flavor to the risotto.
5. Add the broth gradually
Pour in the warm broth, about ½ to 1 cup at a time, stirring gently and allowing the liquid to be fully absorbed before adding more. This slow process is what gives the risotto its signature creamy texture.
6. Repeat and cook until al dente
As soon as the rice absorbs the broth, add another cup of hot stock, stir, and let it absorb again. Continue this process until the rice is perfectly cooked — it should be al dente, tender but with a slight bite.
7. Finish the risotto
Once the risotto is ready, stir in the lemon juice and zest for a bright, fresh flavor.
Then add the Parmesan, the cooked shrimp, and the chopped basil. Gently fold everything together and let it cook for another 1–2 minutes until the flavors meld beautifully.
8. Serve and garnish
Garnish with a little lemon zest and a grated Parmesan to elevate the flavors just before serving.
Why You’ll Love This Risotto
Risotto sometimes gets an undeserved reputation for being complicated — but don’t let that scare you off. With a little patience and a wooden spoon, you’ll be rewarded with a dish that’s:
- Creamy and comforting – silky rice coated in a luscious Parmesan sauce.
- Bursting with flavor – tender shrimp, garlic, white wine, and fresh basil create a symphony of taste.
- Perfect for any occasion – from a cozy weeknight meal to a romantic dinner or a dinner-party centerpiece.
FAQ – Tips for the Perfect Shrimp Risotto
Can you make this risotto ahead of time?
Not really — risotto is best enjoyed immediately after cooking. As it cools, it loses that signature creamy texture we all love.
What type of rice should I use?
Arborio or Carnaroli rice is essential. These varieties release the starch needed to achieve that irresistibly creamy consistency.
Can I use frozen shrimp?
Yes, absolutely! Just make sure to thaw them completely and pat them dry before cooking. This prevents them from releasing too much water into the risotto.
Creamy Shrimp Risotto
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 9 oz shrimp peeled and deveined
- 1 ¼ cups risotto rice such as Arborio
- 4 cups chicken or vegetable broth, you may not need the entire amount
- Juice and zest of ½ lemon
- Freshly ground black pepper to taste
- 14 fresh basil leaves finely chopped
- 1 cup grated Parmesan cheese
Instructions
Warm the broth:
- In a saucepan, heat the vegetable or chicken broth and keep it warm over low heat.
Cook the shrimp:
- In a large skillet, melt the butter with the olive oil. Add the peeled and deveined shrimp and cook for about 3 minutes on each side, until they turn pink and opaque. Remove the shrimp from the pan and set aside.
Sauté the aromatics:
- In the same pan, add the chopped onion and minced garlic. Cook, stirring frequently, until the onion becomes soft and translucent.
Toast the rice:
- Sprinkle in the risotto rice and toast it for a few minutes, stirring constantly. (I love letting the grains take on a light golden color — it adds extra flavor to the dish.)
Add the broth gradually:
- Pour in about ½ to 1 cup of warm broth at a time, stirring gently and allowing the liquid to absorb before adding more.
Repeat and cook until al dente:
- As soon as the rice absorbs the broth, add another cup of hot stock. Continue stirring and letting it absorb. By the end of cooking, the rice should be al dente — tender but with a slight bite.
Finish the risotto:
- Stir in the lemon juice and zest. Then add the grated Parmesan, the cooked shrimp, and the chopped basil. Gently fold everything together and cook for another 1–2 minutes until creamy and well combined.
Serve and garnish:
- Serve the risotto immediately, topped with a sprinkle of fresh lemon zest and a final touch of Parmesan.
