Shrimp Risotto - Kraft Recipes Top
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Shrimp Risotto

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Make It

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  • In a large pot, heat enough olive oil to just cover the bottom of the pot on med to med-high heat. Saute onion until translucent, but not caramelized.
  • Add the Arborio rice to the onions. Add dry white wine...about 1/3 the amount of rice or enough until the rice is just covered in wine. Stir, cover, and let sit for 3-5 minutes until the rice has absorbed all of the wine.
  • Add 1/2 cup or 1/2 can of chicken stock or broth. Stir cover, and let stand 3-5 minutes. Do not stir in between...the key is to let the rice sit. Repeat 3 more times with the stock (a total of approximately 2 cups of stock). Each time make sure that the rice has absorbed the liquid before adding more.
  • In the meantime, start sauteing the shrimp. About 2 minutes into the last cooking time, add the shrimp. Stir, cover, and let finish cooking for another 2-3 minutes.
  • Add freshly grated parmesan cheese to taste. Stir and immediately remove from heat. Let sit to thicken slightly and serve.


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