Craft Chat

One Pot Shrimp Risotto

Remember the other night when I was in a rice mood?  I made Chicken Fried Rice because my friend in MS was enjoying it at our favorite Japanese steakhouse, but I still had a craving (and the ingredients) for shrimp risotto, so I decided to make some this weekend.  I started with Pioneer Woman‘s shrimp risotto and her regular risotto recipes, but I also shopped around online for other recipes too.  Risotto is really more of a technique than a recipe, and I didn’t really want to add as much cream and cheese as PW does.  So I cobbled together the recipe below, and it turned out just the way I like it!

One Pot Shrimp Risotto


  • 1 cup shredded cheese (I had parmesan, but you could use mozzarella or some other mild white cheese)
  • 1/2 onion
  • 1 tablespoon sesame oil (or olive oil)
  • 1 tablespoon butter
  • 1 cup Arborio rice
  • 1 cup white wine
  • 4-6 cups chicken broth
  • 1/2 lb shrimp (frozen, cooked)


  1. Dice onion.  Heat a large skillet over medium-low heat.  Add sesame oil, butter, and onions.  After a few minutes, add shrimp.  Since the shrimp are already cooked, this is just to thaw them out and give some flavor.  Saute shrimp for a few minutes, then set aside.
  2. Add arborio rice to the skillet and stir to coat thoroughly.
  3. Add wine first, then chicken broth one cup at a time.  Stir constantly after each addition; the process takes at least 20 minutes.  You can tell the rice is done when it no longer has a hard “bite.”
  4. Add cheese and shrimp and stir.  Salt and pepper to taste.


The first time I had Shrimp Risotto was in college with a couple of friends (you know who you are!).  As with everything else we did, we were running late.  We didn’t gather together with the ingredients until after 8 PM, and as you know, risotto is not a quick meal.  Since we had wine to cook with, we also had wine in our glasses, and on empty stomachs.  Needless to say, a few hours later, that shrimp risotto tasted amazing!

4 thoughts on “One Pot Shrimp Risotto

  1. Yummy yummy YUMMY! Why on earth have I NEVER thought of making risotto with shrimp?!?!?!!? Thanks for the marvelous idea – I just so happen to have a bag of arborio rice in the cupboard and some shrimp in the freezer. Guess what’s happening at our house tonight?!

    Any wine recommendations?


  2. It was a fun night! Btw, I always cook with store bought risotto mixes (kind of like rice-a-roni “the San Francisco treat” but with risotto). Then I add whatever meat, vegetables, and extra seasoning. It takes maybe 30 minutes to cook and has a lot less cheese and cream unless you want to add it. It might not be restaurant quality, but Zach and I really like it.


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