I am pretty obsessed with luxurious risotto, especially because it can be baked in the oven! If you also love its velvety creaminess, don’t miss Baked Butternut Squash Risotto, Greek Chicken Risotto, Parmesan Risotto, Mushroom Risotto  or Pumpkin Risotto.

How to Make Shrimp Risotto Video

What You Will Need to make Shrimp Risotto

This Shrimp Risotto recipe looks and tastes gourmet but is easy to make with easy-to-find ingredients. In addition to the Arborio rice, you will need the following (full recipe with measurements in the recipe card at the bottom of the post):  

hOW TO MAKE Shrimp Risotto

You’ll notice this isn’t your average Shrimp Risotto recipe. Instead of cooking the risotto on the stovetop — which involves continual stirring and additions of broth — it’s made in the oven for an easy foolproof recipe! Here’s an overview of how to make it (full recipe in the printable recipe card at the bottom of the post): 

Step 1:  Season the shrimp.  In a large bowl, whisk together 1 tablespoon oil from sun-dried tomato jar, garlic powder, onion powder, paprika, salt and pepper.  Add the shrimp and turn to coat.  

Step 2:  Cook the shrimp.  Working in two batches, cook the shrimp in a large Dutch oven for about 2 minutes per side, just until the shrimp are opaque; transfer to a plate using a slotted spoon. You’ll notice I used a shallow braiser in the photos/video, but I suggest a larger Dutch oven, so you have plenty of room to vigorously stir the risotto at the end, without it spilling over.

Step 3: Toast the rice. Next, melt some butter in those delicious shrimp drippings. Sauté the shallots for a couple minutes, then add the rice and sun-dried tomatoes and stir until well coated with butter and edges begin to look translucent, about 3 – 4 minutes. Add garlic and red pepper flakes and sauté an additional 30 seconds.

Step 4: Add broth and seasonings. Add the chicken broth and all seasonings. Turn heat to high and bring to a simmer. When it starts to simmer around the edges, cover the pot and transfer it to the oven. Step 5: Bake. Bake the risotto for 15-18 minutes or until the Arborio rice is al dente.

Step 6: Stir vigorously. Remove the rice from the oven and add some cubed butter and Parmesan cheese. Stir vigorously until the butter and cheese are melted (this releases starch and makes the risotto creamier). Lastly, stir in the heavy cream (if using) and fresh basil. Top with cooked shrimp.

Step 7: Adjust consistency. Stir in heavy cream or additional chicken broth if desired for an even creamier/saucier risotto. Season with additional salt and pepper to taste (I add both).

We love this Shrimp Risotto recipe with a Caesar Salad and Garlic Bread. It is also delicious with any of the following:

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