Risotto with Grilled Shrimp Recipe

Guido Pedrelli
Guido Pedrelli
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert

Add another risotto recipe to your repertoire with this easy-to-make risotto with grilled shrimp version!

Risotto with Grilled Shrimp Recipe recipe

Risotto with Grilled Shrimp Recipe

Do you happen to have leftovers grilled shrimps? This is a delicious way to combine use them!
5 from 2 votes
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Course: Risotto
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 402kcal


  • 1 pound large shrimp cleaned and peeled
  • 1 teaspoon lemon zest
  • ¼ teaspoon red chili flake
  • 4 cups shrimp stock*
  • 2 tablespoons olive oil divided
  • ½ cup white onion diced
  • 2 tablespoons garlic finely minced, divided
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoon fresh Italian parsley chopped
  • 1 cup arborio rice
  • ½ cup white wine
  • ¼ cup Parmigiano-Reggiano grated
  • Salt and pepper to taste


  • In a large bowl, mix together 1 tablespoon olive oil, chili flakes, lemon zest, 1 tablespoon garlic, thyme and shrimp. Season with salt and pepper and allow to marinate in the refrigerator for at least 20 minutes.
  • Heat a grill pan to medium high and cover lightly with cooking spray. Grill shrimp until they turn pink -- about 1-2 minutes on each side. Remove from pan and tent with a piece of foil.
  • Meanwhile, heat the shrimp stock in a medium saucepan and keep warm over low heat.
  • Heat the remaining olive oil in a large skillet over medium heat. Add onion and remaining garlic to the skillet. Cook until items are translucent -- about 5 minutes. Add the rice and stir quickly until it is well-coated and opaque. Stir in wine and cook until the liquid is nearly all evaporated.
  • Ladle in 1 cup of broth into the rice. Simmer and slowly stir until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to simmer and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy –approximately 20 minutes total.
  • Gently fold the grilled shrimp into the risotto. Stir in Parmigiano-Reggiano cheese and cook briefly until the cheese has melted. Check for seasonings and adjust with salt and pepper if needed. Spoon risotto into dishes and top with chopped parsley before serving.


If you are in a hurry, cook the rice in a rice cooker.
Calories: 402kcal | Carbohydrates: 45g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 290mg | Sodium: 1826mg | Potassium: 416mg | Fiber: 2g | Sugar: 1g | Vitamin A: 295IU | Vitamin C: 11.5mg | Calcium: 329mg | Iron: 5.5mg
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*The shrimp stock is a key component in layering the shrimp flavor throughout the entire dish. It can be made by simmering 2½ quarts of water with shrimp shells, 1 onion roughly chopped, 2 carrots roughly chopped, 2 cups celery roughly chopped, 1 teaspoon black peppercorns, 2 bay leaves, and a generous amount of sea salt. Simmer for 30 minutes, strain and use accordingly.

2 Responses to “Risotto with Grilled Shrimp Recipe”

  1. Rae Wooten says:

    My nonna was born in Turin, and I look forward to the Nonna boxes. Grazie!

  2. Ginnie says:

    My daughter enjoys eating shrimp so I researched and look for a recipe. I found this last month and I’ve been serving this to my daughter. She loves it and I’m thrilled.

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