Shrimp And Risotto Recipe

Naturally gluten free and dairy free shrimp and risotto is a creamy comforting meal. And it’s easier to make than you think.

Tonight, John and I decided to create a new dish. Inspired by Jambalaya, we originated our very own Italian version. Cooking together turned the daily task of cooking for the family into a relaxing and romantic experience.

I poured two glasses of wine, he put on some soft music and we had an impromptu dance together while the shrimp simmered. The secret ingredient was amore.

Want to know the verdict on our recipe creation?

Seriously, the whole family loved it.

And we actually look forward to having it again and again.

For more seafood goodness like this shrimp risotto, don’t miss my complete collection of fish and seafood recipes!

Risotto, which is a creamy Italian rice, really sets this dish apart. It’s made with Arborio rice which is a short grain rice that has a high starch content. This is what gives risotto its signature creaminess.

Since it’s rice, it’s gluten free.

It takes patience and lots of stirring, but once you start cooking, it doesn’t take more than 20 minutes to make.

So, here’s what you’ll need to make shrimp and risotto in your kitchen.

Ingredients

Sausage – Today, I have raw sweet Italian sausage. Fully-cooked sausage is fine if you prefer: hot or mild, turkey or chicken sausage. Be sure to check your sausage ingredients, though, because many sausages have fillers in them that are grain based and they may not be gluten free. 

Onion – I love the sweet taste and soft texture that onions add to the dish.

Shrimp – I like to choose wild shrimp. Unlike farm raised shrimp that are often given antibiotics and growth hormones, wild shrimp are free of chemicals and contaminants.

Chicken broth – Be sure to look for certified gluten-free broth available at your local grocery store. Chicken or vegetable broth if you prefer. It won’t impact the flavor significantly.

Arborio Rice – This medium-grain rice gives this dish its signature silky texture.

Pepper – A dash of pepper adds a hint of spice to the dish.

Extra-virgin olive oil for sautéing.

Ready to make it? Let’s go.

Instructions

*Free printable recipe card is available at the end of the post.

First, we cooked some sweet Italian sausage. Since the sausage is raw, we boiled it first and then browned it in a skillet.

Then we sautéed the shrimp with onions until it turned pink and set it aside with the sausage.

And to turn rice into risotto, small amounts of hot broth are stirred into the rice a little at a time. So I set a small saucepan on a nearby burner to keep the broth hot.

To my delight, the result is so rich and special. 

Unlike other types of rice, risotto is cooked uncovered. It takes a little patience and lots of stirring to prepare, but it’s well worth it.

When your risotto is ready, it should be slightly runny. In Italian, they describe it as all’onda which means wavy. I would describe it as sort of creamy and al dente at the same time. As it cools, it will even thicken a little.

Finally, season with pepper and toss with your shrimp and slices of sausage. Garnish with parsley and lemon slices. And don’t forget Gluten Free Quick Garlic Bread for scooping up the creamy risotto. Yum. 

Serving suggestions

For a light and flavorful starter, consider trying one of my easy-to-make soups, like the Easy minestrone soup.

Then opt for a fresh vegetable or salad dish.

Choices like a light Summer salad with cherry tomatoes, kalamata olives, and corn strips, delicious Sautéed broccoli with garlic, simple roasted Bacon-wrapped asparagus, or some Air fryer carrots would complement the flavors of the shrimp and risotto.

A sweet option like caramelized Bosc pears or the best simple creamy Lemon posset would be a delightful gluten free dessert to enjoy after your savory risotto. These choices provide a perfect contrast to the richness of the main dish.

Pro tips and recipe notes

How can I ensure my risotto turns out creamy?

To achieve a creamy texture, stir the risotto frequently and gradually add warm broth, allowing the rice to absorb it. Using Arborio rice, it releases starch, contributing to the creamy consistency.

Gradually adding broth, is key to getting the rice to release its starch and create its own delicious sauce, so don’t rush.

Ideally, you want to use just enough broth to cook the rice and no more (if you want your risotto firm, time your additions of broth so that the rice will finish absorbing the broth when it reaches this stage; if you want it softer, time the additions so there will still be some liquid left).

Can I use any type of shrimp for this recipe?

Certainly, you can use any type of fresh or frozen shrimp (thawed according to package directions) for this recipe. Just make sure they are properly cleaned and deveined before cooking. If you need to shell your shrimp, here’s a helpful video from Epicurious.

Whether or not you leave the tail on, is up to you (it makes a nice little handle to hold the shrimp). Because my family tends to prefer removing the tails, I gently pull them off.

Raw shrimp will shrink to about two-thirds their original size when peeled and cooked. Allow 1/3 pound of cooked shrimp per serving.

How do I avoid overcooking the shrimp?

Shrimp cook quickly and become rubbery if overcooked. Sauté  them with your onions just until they turn pink and opaque, usually 2-3 minutes per side. Remove them promptly from the heat to prevent overcooking.

Can I add vegetables to this dish?

Absolutely! You can add sautéed vegetables like peas, asparagus, or bell peppers to enhance the flavor and nutritional content of the dish.

How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of broth. Stir frequently to prevent sticking and maintain the creamy consistency of your risotto.

We hope you enjoy this shrimp and risotto recipe. And if you have any questions, please reach out to me in the comments or shoot me an email and I’ll respond ASAP.

Happy cooking!

More recipes you’ll love

Salmon Cakes – A fun way to enjoy salmon for lunch or dinner, these salmon patties have just the perfect balance of crispy on the outside, moist on the inside, healthy ingredients, and wonderful flavor.

Mushroom Risotto in Chicken and White Wine Broth – To be sure, mushroom risotto in chicken and white wine broth is a delicious creamy Italian rice that turns ordinary mushrooms into a yummy dish.

Jambalaya – Indeed, this is a wonderful choice for a party when you need to feed a lot of people or just when you need an extra boost of fun to start your week.

Slow Cooker Pork Osso Buco – For this recipe, risotto is the perfect accompaniment to this traditional Italian meal.

10 Minute Wild Shrimp With Paleo Coconut Sauce – In this dish, shrimp is in a sauce with pepper and pungent paprika giving it a lovely, subtly spicy taste.

Pan-Seared Scallops With Beurre Blanc Sauce – A French warm butter sauce, Beurre blanc is perfect with scallops or any type of fish. I love how it compliments the mild seafood flavor of the fluffy, seared scallops.

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5 from 1 vote

Shrimp and Risotto Recipe

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Naturally gluten free shrimp and risotto Italiano is a creamy comforting meal. And It's easier to make than you think.

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 -8

Calories 345kcal

Author Barbara Bianchi

Ingredients

• 16 ounce package Sweet Italian Sausage
• 3 tablespoons extra-virgin olive oil divided
• 1 onion diced
• 1 pound shrimp peeled and cleaned
• 46 ounces gluten free chicken broth
• 1 pound Rice Select Arboria Risotto Rice
• Black pepper to taste

Instructions

Prepare sweet Italian sausage

• Bring pot of water to a boil. Add Sweet Italian Sausage and boil for 20 minutes. Then brown on a griddle, cut into bite-size pieces and set aside.
  16 ounce package Sweet Italian Sausage

Prepare shrimp

• Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Saute diced onion about 2 minutes lest it burn and become bitter.

  Add shrimp and cook uncovered, for 4 minutes and turn over and cook another 4 minutes. The shrimp will be pink. Remove shrimp with a slotted spoon and keep warm.
  1 onion diced, 1 pound shrimp

Prepare risotto

• Heat 1 tablespoon of olive oil to the skillet. Add Risotto and stir until evenly coated with the olive oil. Continue stirring the rice until the edges have turned translucent but the center is still opaque about 2 minutes. You should be able to smell the aroma of toasted rice.
  1 pound Rice Select Arboria Risotto Rice
• Heat broth in a small saucepan on a nearby burner.

  Add 1/2 of the broth to the risotto in the skillet, stir continually. Maintain a slow boil and add 1/2 cup of broth at a time; stirring and adding broth as the rice absorbs it, until the rice barely reaches the al dente stage about 20 minutes

  When the broth is absorbed season with black pepper.
  Black pepper to taste
• Toss shrimp and sweet Italian sausage with Risotto. Serve immediately. The longer Risotto stands, the more the starches will set and you'll lose the creamy silkiness. Buon appetito.

Notes

Tip for risotto: Wait to add more broth until the liquid has been almost completely absorbed by the rice. This gradual addition of broth is key to getting the rice to release its starch and create its own delicious sauce, so don't rush.

Ideally, you want to use just enough broth to cook the rice and no more (if you want your risotto firm, time your additions of broth so that the rice will finish absorbing the broth when it reaches this stage; if you want it softer, time the additions so there will still be some liquid left).

Can I add vegetables to this dish? Absolutely! You can add sautéed vegetables like peas, asparagus, or bell peppers to enhance the flavor and nutritional content of the dish.

What side dishes pair well with gluten-free shrimp and risotto? A fresh green salad or roasted vegetables make excellent side dishes to complement the flavors of the shrimp and risotto.

How can I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of broth. Stir frequently to prevent sticking and maintain the creamy consistency of your risotto.

Nutrition

Calories: 345kcal

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