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Most of us like Italian food. At this present time (the year 2020 ), we can not go to the restaurants. So thought that why not to create my favorite restaurants' food magic in our own kitchen. As my son's one of the favorites is shrimp risotto, so at home, I am making shrimp risotto more often in recent times. Took inspiration from a food network chef who influenced me to create this amazing tasty Rissoto. The entire process is straightforward, but the taste is elegant and amazing. Now, I am making it more frequently as a quick lunch, and I am sure that you will enjoy it too.

Prep time: 15 mins

Cooking time: 30 to 40 mins

Serving: 2 - 3


4 cups Chicken Stock or Vegetable stock (heated in a pan)

1/3 cup unsalted Butter

1/2 medium Onion small diced

1 and 1/4 cup Rissotto rice (Arborio Rice)

1 cup good drinking White wine

1/2 cup grated Parmesan cheese

1 tablespoon salt

1 cup seared shrimp

1 tablespoon Chili flakes (add more or less according to your taste)

Salt and pepper if need more


Rinse the Arborio rice and keep aside.

Then melt two tablespoons of butter into a deep saucepan on medium heat.

Add onions and cook until it's translucent. Do not make it brown.

Next, add arborio rice to onion and make sure every rice grain coat with butter and onion mixture.

Then add a tablespoon of salt and white wine.

Allow it to reduce by half.

Then add 1 cup of chicken/vegetable stock into the rice and stir until almost absorbed.

Add another cup at a time and continue until rice is almost cooked.

If the rice seems too hard after using the entire 4 cups of stock, you can add a touch of water to it.

Add this point, and you can add seared small shrimp/scallop/ cooked cubed chickens or seared vegetables ( like small pieces of cauliflower, green beans, cubed potatoes, cubed zucchini you can add).

I added shrimp that was already seared.

Mix everything and cook for two more min to incorporate everything together.

Next, add the remaining butter and grated parmesan cheese and mix well.

Then add the chili flakes and salt and pepper according to your taste.

The risotto should not be runny nor too dry. It should be slightly loose and creamy.

Garnish risotto with more grated cheese and chili flakes and serve it warm.

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