Recipe courtesy of Kenneth Johnson

Shrimp Risotto

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  • Total: 1 hr
  • Prep: 10 min
  • Cook: 50 min
  • Yield: 4 servings
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2 tablespoons olive oil

2 pounds jumbo shrimp 

Salt and pepper

Salt and pepper 

1 shallot, chopped fine 

2 cloves garlic, chopped fine 

5 plum tomatoes, seeded and diced 

1 cup dry white wine 

2 tablespoons cold butter 

1/2 pound baby carrots, blanched 

1/2 pound haricots verts, blanched 

3 tablespoons olive oil 

1 onion, diced 

1 pound Arborio rice 

1/2 cup dry white wine 

4 cups chicken stock, should be simmering 

4 tomatoes, seeded and diced 

1/2 cup basil leaves, cleaned and julienned 

1/2 cup Parmesan cheese, grated 

4 tablespoons cold butter 


  1. Heat stockpot over medium high heat. Add olive oil, onion and saute for 4 to 5 minutes. Add rice and cook for 3 minutes. Add wine and cook for 5 minutes. Add stock 1 cup at a time, stirring constantly. Cook for 20 minutes or until just cooked. Add remaining ingredients, set aside and keep warm.
  2. Heat saute pan over medium high heat. Add 2 tablespoons olive oil. Season shrimp with salt and pepper and add to the pan. Cook for 2 to 3 minutes on each side and add shallot, garlic, tomatoes, and wine and cook for 3 more minutes. Add butter 1 piece at a time, and season with salt and pepper. Saute carrots and green beans in butter. Divide rice among 4 plates. Top with shrimp and pour sauce over and enjoy.