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Champagne Risotto with Shrimp

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A luxurious and creamy risotto infused with dry champagne and topped with tender, garlicky shrimp. Perfect for celebrations or an elegant weeknight meal.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300g)
  • 1 cup dry champagne or sparkling wine (240ml)
  • 4 cups chicken or vegetable broth, warm (960ml)
  • 12–15 large shrimp, peeled and deveined
  • 3 tablespoons unsalted butter (45g)
  • 2 tablespoons extra virgin olive oil (30ml)
  • 2 small shallots, finely chopped
  • 3 garlic cloves, minced
  • ½ cup grated Parmesan cheese (50g)
  • Fresh lemon zest from 1 lemon
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. Peel and devein the shrimp if needed. Finely chop the shallots and mince the garlic. Warm your broth in a saucepan over low heat so it stays hot but doesn’t boil.
  2. Heat 1 tablespoon of olive oil in your sauté pan over medium heat. Season shrimp lightly with salt and pepper, then cook for 2 minutes per side until pink and just cooked through. Remove shrimp and set aside.
  3. In the same pan, add remaining olive oil and 1 tablespoon butter. Add shallots and cook gently for 2-3 minutes until translucent but not browned. Stir in garlic and cook for another 30 seconds until fragrant.
  4. Add Arborio rice to the pan and stir well, coating each grain with the butter and oil. Toast the rice for about 1-2 minutes.
  5. Pour in the champagne slowly, stirring constantly. Cook until the liquid is almost fully absorbed, about 3-4 minutes.
  6. Begin adding the warm broth, about ½ cup (120ml) at a time. Stir gently and consistently, allowing each addition to absorb before adding the next. This takes roughly 20-25 minutes until the risotto is creamy and rice is al dente.
  7. Stir in the remaining 2 tablespoons butter and grated Parmesan cheese. Add lemon zest and season with salt and freshly ground pepper to taste. Fold in the cooked shrimp gently to warm through without overcooking.
  8. Sprinkle chopped fresh parsley on top and serve immediately.

Notes

Keep broth warm throughout cooking to avoid cooling the rice. Stir gently but frequently to release starches for creaminess. Avoid overcooking shrimp by adding them near the end. If risotto is too thick before rice is tender, add a splash of broth or water to loosen. Use a crisp, dry champagne like Brut for best flavor. For a lighter twist, swap half the butter for olive oil.

Nutrition

Keywords: champagne risotto, shrimp risotto, creamy risotto, seafood risotto, luxury meal, easy risotto recipe, celebration dinner

Find it online: https://tessierecipes.com/champagne-risotto-with-shrimp-recipe-5-easy-steps-for-perfect-luxury-meal/