Creamy Shrimp Risotto with Bacon is THE dish to make for Date Night In. This combines a slow-cooked risotto with sautéed bacon and shrimp, all topped with some freshly grated parmesan cheese. So fancy, so delicious!
Course Main Dish
Cuisine American, Italian
Keyword creamy shrimp risotto, shrimp risotto with bacon
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 4large servings
Calories 730kcal
Author Sue Ringsdorf
Ingredients
1Tablespoonolive oil
2Tablespoonsbutter
1mediumonion- chopped
3clovesgarlic- minced
1 1/2cupsArborio rice
1cupwhite wine (like Sauvignon Blanc)- or use extra broth
4 cupslower sodium chicken broth
kosher salt and freshly ground black pepper- to taste
3/4cupfreshly grated parmesan cheese- plus more to serve
4slicesbacon- chopped
1poundlarge raw shrimp- peeled, deveined, with tails removed
Instructions
Heat a medium saucepan over medium-high heat. Add olive oil and butter, and when butter is melted, add the onion, kosher salt, and freshly ground black pepper to taste. Sauté until softened, approximately 3 minutes. Add garlic and Arborio rice, and stir for a couple of minutes to brown the rice slightly.
Add the white wine, and cook until absorbed, stirring frequently. Then add 1/2 cup of the chicken broth at a time, waiting each time until the broth is absorbed. This will take approximately 20-25 minutes. Add additional salt and pepper to taste.
Meanwhile, in a cast iron skillet over medium-high heat, add the diced bacon and cook until crispy. Then remove the bacon, and keep about a tablespoon of bacon fat in the skillet. Place back on the stove, and add half of the shrimp. Flip after a minute or two, or when the shrimp turns pink. Cook until done, and remove immediately. Repeat with remaining shrimp.
When the broth is absorbed and the rice is soft, remove from heat and add parmesan cheese. Stir to combine.
To serve, spoon the risotto into serving bowls. Add cooked shrimp and bacon, and top with additional parmesan cheese.
Notes
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 (and the technique below) releases this starch, giving risotto it’s creamy consistency.