Description
Garlic Shrimp & Sun-Dried Tomato Risotto
Ingredients
1 cup Arborio rice
4 cups chicken or vegetable broth (warmed)
1/2 lb shrimp (peeled and deveined)
2 tbsp olive oil (divided)
2 garlic cloves (minced)
1/3 cup sun-dried tomatoes (chopped)
2 cups fresh spinach
1/3 cup dry white wine (optional)
1/2 cup Parmesan cheese (grated)
2 tbsp unsalted butter
Salt and pepper (to taste)
Fresh basil (for garnish)
Directions
Cook the shrimp: Heat 1 tbsp olive oil in a skillet over medium heat. Season shrimp with salt and pepper, then cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
Sauté aromatics: In the same skillet, add remaining olive oil and minced garlic. Sauté for 1 minute until fragrant. Add Arborio rice and stir to coat in the oil.
Deglaze with wine: Pour in the white wine (if using) and stir until mostly absorbed.
Cook the risotto: Gradually add warm broth, one ladle at a time, stirring frequently. Wait for the liquid to be absorbed before adding more. Continue until the rice is creamy and tender (about 20 minutes).
Add spinach and sun-dried tomatoes: Stir in the spinach and sun-dried tomatoes. Cook until the spinach wilts.
Finish the risotto: Stir in butter and Parmesan cheese. Adjust seasoning with salt and pepper.
Assemble the dish: Return the shrimp to the skillet, arranging on top of the risotto. Garnish with fresh basil and serve warm.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 480 kcal per serving
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Step-by-Step Guide
Begin by prepping all ingredients. Warm the broth in a separate saucepan. In a large skillet or wide pot, heat 1 tbsp olive oil over medium heat. Pat shrimp dry, season, and cook for 2-3 minutes per side until pink. Remove to a plate. In the same pan, add the remaining oil and sauté garlic for 30 seconds. Add the Arborio rice, stirring to toast for 1-2 minutes. If using, add the wine and stir until evaporated. Now, add the warm broth one ladleful at a time, stirring constantly and allowing the liquid to be fully absorbed before adding the next. This process should take 18-22 minutes. When the rice is al dente and creamy, stir in the spinach and sun-dried tomatoes until the spinach wilts. Turn off the heat and vigorously stir in the butter and Parmesan until melted and creamy. Fold in the cooked shrimp to warm through, or simply arrange them on top.
Serving Suggestions
Serve this risotto immediately while hot and creamy. For a complete meal, pair it with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. Crusty bread is perfect for soaking up any remaining sauce. For a wine pairing, a crisp Pinot Grigio or Sauvignon Blanc complements the garlic and seafood beautifully.
How-to Summary
To make Garlic Shrimp & Sun-Dried Tomato Risotto: Sauté shrimp and set aside. Toast rice with garlic in the same pan. Deglaze with wine (optional). Gradually add warm broth while stirring until rice is creamy. Off heat, stir in spinach, tomatoes, butter, and Parmesan. Fold in shrimp and garnish with basil.
Frequently Asked Questions
Can I use a different type of rice?
No. Arborio rice is essential for its high starch content, which creates the classic creamy texture. Substitutes like regular long-grain rice will not work.
What if I don’t have white wine?
You can omit it. Simply add your first ladle of broth after toasting the rice. A splash of lemon juice added at the end can provide a similar brightness.
How do I store and reheat leftovers?
Store in an airtight container for up to 2 days. Reheat gently in a skillet with a small splash of broth or water to loosen the risotto, stirring frequently.
Can I use frozen shrimp?
Yes. Thaw completely and pat dry before cooking to ensure proper searing and to avoid watering down the dish.
Is the risotto supposed to be soupy?
No. Proper risotto should have a creamy, flowing consistency that spreads on the plate (called “all’onda”), but it should not be liquid or soupy.
Common Mistakes to Avoid
- Using cold broth: This shocks the rice and stops the cooking process, leading to uneven texture.
- Adding all the broth at once: This boils the rice instead of creating a creamy emulsion.
- Not stirring enough: Frequent stirring is crucial for releasing the rice’s starch.
- Overcooking the shrimp: Add them back only at the end to prevent them from becoming tough and rubbery.
- Using pre-grated Parmesan: It often contains anti-caking agents that can make the sauce grainy. Freshly grate your cheese.
Conclusion
This Garlic Shrimp & Sun-Dried Tomato Risotto is a restaurant-quality dish achievable in your own kitchen. The key lies in patience—gradually adding broth and stirring creates that signature creamy texture. The combination of sweet shrimp, savory sun-dried tomatoes, and fresh spinach makes for a balanced, flavorful, and impressive one-pan meal perfect for any occasion.