Parmesan Shrimp Risotto

A stock pot of creamy risotto with sautéed shrimp and crispy bacon.

5 from 3 votes

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!

Course Main Dish

Cuisine American, Italian

Keyword parmesan shrimp risotto, shrimp risotto with bacon

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 607kcal

Author Sue Ringsdorf

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.

Nutrition