Parmesan Shrimp Risotto
Parmesan Shrimp Risotto is THE dish to make for Date Night In. This simple recipe combines slow cooked risotto with sautéed bacon and shrimp, all topped with some freshly grated parmesan cheese. So fancy, so delicious!
Shrimp Risotto
If you enjoy date night in like we do, you’re going to love this delicious risotto recipe. It’s classy, impressive, and the most important part is that it’s delish! Like the candles, turn on some romantic music, open up a bottle of crisp white wine, and make the best shrimp risotto.
Date Night In is pretty easy for us now that we are empty nesters, but you could include the kids if you’re still in that era. Here’s an idea. Have them set the table and help you in the kitchen.
Why This Recipe Works:
- WE LOVE RISOTTO – Yup, we love and rotate between this recipe, our original Creamy Mushroom Risotto and a springtime favorite, Lemon Risotto with Peas.
- CREAMY TEXTURE – Instead of adding all the broth at once, risotto is cooked by slowly adding warm broth in small amounts while stirring constantly. This technique allows the rice to release starch gradually, creating a smooth and creamy consistency.
- CUSTOMIZABLE – While we love this combination, you can customize this recipe by adding other types of shrimp and veggies. Make this recipe your own.
Try our Pan Seared Sea Bass for another date night meal. Sea Bass is a bit expensive but cheaper than going out!
Ingredients needed for Creamy Shrimp Risotto with Bacon:
- Olive Oil – Used to sauté the veggies.
- Butter – For additional richness, I use a couple tablespoons of unsalted butter.
- Veggies – Onion and garlic, always.
- Rice – You’ll need Arborio Rice to make this dish. I often times order it as it can be difficult to find in somegrocery stores.
- Wine – White wine is used in this recipe. You can use additional broth in its place.
- Broth – Lower-sodium chicken broth is used.
- Seasonings – Kosher salt and freshly ground black pepper.
- Cheese – Make sure you buy a wedge of real parmesan cheese. You’ll need to freshly grate it using a box grater.
- Bacon – Use any type of real bacon you enjoy most.
- Shrimp – I try to buy jumbo raw shrimp that’s ready to go -peeled, deveined, and tails removed.
How to make Creamy Shrimp Risotto with Bacon:
Step 1
Sauté veggies. In a medium stockpot, heat olive oil and butter over medium-high heat. Add onion, salt, and pepper, and sauté until softened, about 3 minutes. Add garlic and rice, and stir constantly for a minute or two, slightly browning the rice.
Step 2
Add liquid. Pour in the wine and stir. Let the wine absorb into the rice, stirring often. Then add warm chicken broth, about 1/2 cup at a time, letting it absorb into the rice before adding more. This will take about 20 minutes or so. DON’T add the broth too quickly. Add more seasoning as you go.
Remove from heat when the liquids are added and absorbed, and stir in the parmesan cheese.
Step 3
Cook bacon. Meanwhile, sauté the bacon in a hot cast iron skillet. Cook until crispy and then remove the bacon from the skillet. Leave about one tablespoon of the grease in the skillet.
Step 4
Sauté shrimp. Add half of the shrimp to the skillet and cook for 1-2 minutes per side. Remove shrimp from skillet right when they turn pink.
Step 5
Serve. To serve, divide the risotto serving bowls. Top with shrimp, bacon, additional parmesan cheese, and freshly ground black pepper. Enjoy!
Store leftover parmesan shrimp risotto in an airtight container in your refrigerator for up to four days. You can also meal prep this dish for lunches during the week.
What to serve with parmesan shrimp risotto:
- Chewy French Bread or Garlic Sourdough Bread – or any crusty bread.
- Roasted veggies like our Roasted Vegetable Quinoa Salad or Crispy Parmesan Brussels Sprouts.
- Any simple salad like my Arugula Caprese Salad or Classic Wedge Salad with Blue Cheese Dressing.
- And a crisp white wine, of course!
Recipe FAQs:
Arborio Rice is a variety of short-grained rice. It retains more of it’s natural starch content due to less milling (than ordinary long-grained rice). The slow cooking process releases this starch, giving risotto its creamy consistency.
The broth should be warm or hot to keep the risotto cooking evenly and prevent the temperature from dropping each time you add liquid.
It typically takes 18–20 minutes of stirring and gradually adding broth until the rice is tender yet slightly firm (al dente).
Stir in grated Parmesan at the very end, after removing the risotto from heat. This helps it melt smoothly into the dish without becoming stringy.
Other Shrimp Recipes:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Parmesan Shrimp Risotto
Ingredients
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 1 medium onion – chopped
- 3 cloves garlic – minced
- 1 1/2 cups Arborio rice
- 1 cup white wine (like Sauvignon Blanc) – or use extra broth
- 4 cups lower sodium chicken broth
- kosher salt and freshly ground black pepper – to taste
- 1 cup freshly grated parmesan cheese – plus more to serve
- 6 slices bacon – chopped
- 2 pounds jumbo raw shrimp – peeled, deveined, with tails removed
Instructions
- Sauté veggies. In a medium stockpot, heat olive oil and butter over medium-high heat. Add onion, salt, and pepper, and sauté until softened, about 3 minutes. Add garlic and rice, and stir constantly for a minute or two, slightly browning the rice.2 Tablespoons olive oil, 2 Tablespoons unsalted butter, 1 medium onion, kosher salt and freshly ground black pepper, 3 cloves garlic, 1 1/2 cups Arborio rice
- Add liquid. Pour in the wine and stir. Let the wine absorb into the rice, stirring often. Then add warm chicken broth, about 1/2 cup at a time, letting it absorb into the rice before adding more. This will take about 20 minutes or so. DON’T add the broth too quickly. Add more seasoning as you go. Remove from heat when the liquids are added and absorbed, and stir in the parmesan cheese.1 cup white wine (like Sauvignon Blanc), 4 cups lower sodium chicken broth, 1 cup freshly grated parmesan cheese
- Cook bacon. Meanwhile, sauté the bacon in a hot cast iron skillet. Cook until crispy and then remove the bacon from the skillet. Leave about one tablespoon of the grease in the skillet.6 slices bacon
- Sauté shrimp. Add half of the shrimp to the skillet and cook for 1-2 minutes per side. Remove shrimp from skillet right when they turn pink.2 pounds jumbo raw shrimp
- Serve. To serve, divide the risotto serving bowls. Top with shrimp, bacon, additional parmesan cheese, and freshly ground black pepper. Enjoy!
Notes
- The broth should be warm or hot to keep the risotto cooking evenly and prevent the temperature from dropping each time you add liquid.
- Store leftover parmesan shrimp risotto in an airtight container in your refrigerator for up to four days. You can also meal prep this dish for lunches during the week.
A fantastic date night meal!
Date night done right!
WOW! This was so delicious. Made this for our Christmas Eve dinner.
This definitely won’t be the last time we have this recipe. Made this for two and served with salad,
roasted cauliflower. It was so filling I didn’t finish my salad or any of the veggie.
Thank you for sharing this wonderful recipe.
Thank you so much, B! I’m so glad you enjoyed this dish. 🙂