Elegant enough for entertaining, yet simple enough for any weeknight dinner with the family, this Baked Shrimp Risotto recipe is the answer to what’s for dinner tonight. Featuring juicy, plump shrimp with risotto, sweet red bell peppers, and creamy goat cheese, this easy risotto is just the rich, luxurious dish you’ve been looking for.
Update: This post was originally published in February 2017. I made edits to the post below to include more information about making this shrimp risotto dinner at home.
If you’re in the market for a dish that is elegant enough for entertaining, yet simple enough for busy weeknight dinners with the family, stop your scrolling. Featuring sweet red bell peppers, creamy goat cheese and plump shellfish, this decadent recipe for shrimp risotto will knock your socks off!
About this shrimp risotto recipe
Fancy looking, but totally approachable to make, this Red Pepper & Goat Cheese Baked Risotto and Shrimp is perfect for Valentine’s Day or a relaxing date night at home.
Rich, swoon-worthy, and absolutely creamy-dreamy, this risotto with shrimp is the ideal balance of lemony, herbaceous parsley, sweet, tender peppers, and slightly tangy, impossibly smooth goat cheese. THIS is decadence at its savory finest, my friends. Are you drooling? Because I am DEFINITELY drooling.
Why you’ll love this risotto with shrimps
Aside from being absolutely bursting to the gills (pun 100% intended 🤓) with delicious flavor, this shrimp risotto recipe is also:
- Quick & Easy – Since it’s baked, there’s no stirring or babysitting required. All you need is 15 minutes of prep time to get this easy shrimp risotto ready for the oven, then you can sit back, relax, and wait for the magic to happen.
- Budget-Friendly – As far as dinner party dishes go, this shrimp and risotto number is easily one of the least expensive options out there. Frozen shrimp are a perennially affordable protein, and rice (even fancy Italian rice!) is cheap enough to be a pantry staple.
- Elegant & Impressive – Shrimp risotto sounds fancy enough to command top dollar on the menu of a fine-dining establishment, but can easily be made at home for a fraction of the cost!
What is baked risotto?
Oven baked risotto is the same as traditional Italian risotto – a dish of tender arborio rice in a rich, creamy sauce. However, unlike its classic counterpart, this risotto shrimp is made in the oven and involves hardly any stirring at all. I talk more about risotto made in the oven if you’d like to hear more.
Ingredients for shrimp risotto
While there’s a decent number of ingredients you’ll need to make this shrimp with risotto recipe, they should all be easy to find at any supermarket. Here’s what you’ll need:
For the shrimp
- Large Shrimp – Thaw shrimp if frozen and if possible, opt for shrimp that are peeled and deveined to cut back on prep work.
- Substitutions: I used jumbo shrimp (21/25 count per pound), but you can use larger or smaller shrimp if desired. You will just need to scale the cooking time up or down, respectively. While you won’t cook them quite the same (pan-searing is better) and they won’t be quite as budget-friendly, you’re also welcome to use scallops.
- Olive Oil – Just your normal cooking oil will do.
- Paprika – For a hint of warmth and a gorgeous rosy hue.
- Substitutions: Feel free to swap in hot paprika if you like spicy foods.
- Garlic Powder & Onion Powder – For deep allium flavor on your shrimps.
And the risotto
- Butter – For richness.
- Substitution: You’re welcome to use a dairy-free substitute here if needed.
- Shallot – For gentle onion flavor.
- Substitution: Sweet onions are a great replacement in this risotto recipe with shrimp.
- Garlic – A double whammy of garlic powder and garlic cloves for flavor.
- Bell Pepper – For sweetness and color. I love using red bell peppers with the pink shrimp, but orange or yellow will also work beautifully.
- Substitution: You can also use sweet baby peppers instead.
- Arborio Rice – You’ll need one cup dry Italian short-grain rice. Arborio is generally the easiest to find of the traditional varieties.
- Substitutions: Any Italian short grain rice will also work, including Carnaroli rice or Calriso rice; however, the variety Vialone Nano is the best substitute as it’s incredibly creamy in texture. Sushi rice is also an excellent substitute.
- White Wine – Use whatever you’ve got: sauvignon blanc, pinot grigio, chardonnay will all do the trick. Pro Tip: Keep a box of each red and white wine in the pantry for cooking and save the spendier stuff for celebrating.
- Chicken or Vegetable Broth – If you made some homemade deliciousness and stashed it away in the freezer, now is the time to dig it out. If not, store-bought is just peachy!
- Substitutions: If you want to amp up the protein, feel free to swap in chicken or turkey bone broth.
- Parsley – Fresh herbs add a lovely pop of color and freshness.
- Substitution: You can also use fresh cilantro if you like.
- Goat Cheese – You’re looking for the fresh, tangy, log-style goat’s cheese known as chevre. Feel free to use either plain or herbed.
- Substitution: Fromage blanc, any farmer’s cheese, Boursin or Alouette, or even milder cream cheese can all be used instead.
- Kosher Salt & Freshly Cracked Pepper – For risotto seasoning.
While I think this risotto with shrimp recipe makes for the tastiest and best Italian risotto, there’s always room for customization. Here are a few options to consider:
- Garnishing options – I highly recommend finishing your shrimps risotto with a generous squeeze of fresh lemon juice and healthy sprinkling of grated parmesan cheese.
- Dairy-Free Risotto – Swap in your favorite plant-based butter and goat’s cheese (or cream cheese) substitutes if needed!
- Shrimp Risotto Parmesan – Toss a parmesan rind into your risotto before baking for a touch of ultimate cheesy luxury.
How to make shrimp with risotto recipe
As promised, making this recipe for shellfish risotto in the oven is a snap. Here’s how to make this delicious Italian dish:
- Preheat oven to 400 degrees F. Arrange oven rack to the middle position.
- Prepare the shrimp: Pat the shrimp dry and add them to a resealable bag. Add olive oil, paprika, garlic powder and onion powder. Season generously with salt and pepper. Seal bag and gently shake to evenly coat the shrimp. Set aside in the refrigerator.
- Start the risotto: In a large oven-safe pot or Dutch oven with a light-fitting lid, melt the butter. Add the shallot and cook until soft. Then, add the bell peppers and cook, stirring occasionally, until peppers are soft. Add the garlic and cook until fragrant, about 1 minute.
- Add the rice and cook, using a wooden spoon to stir the grains and ensure even toasting. Then, add the wine and cook, stirring, until the rice starts to look creamy.
- Stir in the warm broth, increase heat to medium-high and bring the risotto to a rapid simmer. Immediately cover the pot with a lid and transfer it to the oven. Bake, for 22-28 minutes, or until the rice is tender and the liquid is almost gone.
- During the last 10 minutes of risotto cooking: Remove the shrimp from the refrigerator and transfer to a baking sheet or pan. Transfer the shrimp to the oven, placing it next to the pot of risotto. Bake for 5-7 minutes or until shrimp are pink and cooked through. Remove from oven and set aside.
- When you’re ready to serve the risotto, add goat cheese and fresh herbs: Remove pot from oven and carefully remove lid. Add the goat cheese, fresh parsley and a pinch of salt. Stir to combine.
- Top with shrimp and serve immediately. Divide risotto between between serving bowls. Then, top with shrimp and goat cheese rounds and sprinkle with remaining parsley. Enjoy!
Tips for the best risotto with shrimp
- Frozen shrimp are just as tasty as fresh. Unless you live right on the ocean, chances are the shrimp in the fresh fish case were already frozen and defrosted anyway, plus frozen shrimp are often cheaper.
- I left the tails on my shrimp for aesthetic reasons, but feel free to remove yours if that tickles your fancy.
- You need to warm your broth (or stock) before using. It doesn’t need to be boiling, just lukewarm. You can warm the broth (or stock) in the microwave or on the stove top. Whichever method you prefer is fine!
- The recipe calls for 4 ounces of goat cheese, but you can use more or less depending on taste. I took half of my goat cheese (2 ounces) and stirred it into the risotto. I took the remaining (2 ounces) of goat cheese, sliced them into rounds and used it as a garnish on top of the risotto. You can simply crumble all the goat cheese, or slice it all into rounds. I always encourage you to make a recipe your own!
- Choose either a large saucepan or Dutch oven with a tight-fitting lid. Baking rice to perfection is all about proportions, and you don’t want the steam to escape at all.
FAQs: shrimp and risotto
How do you know if risotto is done?
The rice should still have a bit of an al dente bite, but should be nice and creamy.
How do you know when shrimp are done?
As soon as they’re opaque and pink, they’re ready to eat! Make sure you stop cooking them before they curl into tight “O” shapes, which is a sign of overcooking.
Serving shrimp with risotto
This gorgeous creamy risotto with shrimps and goat cheese pairs best with a dry white wine, some crusty bread, a light side salad, and good company.
Perfect for serving as a smaller-gathering dinner party main dish or date night at home. Valentine’s Day, who?
Storing this recipe
- While homemade risotto is definitely at its finest when you serve it fresh, however, you can store leftover risotto in an airtight container in the refrigerator for up to 3 days.
- To reheat leftover risotto, you will need 1/4 cup of broth for every 1 cup of cooked risotto. Bring the broth to a boil in a pot on the stove. Add in the risotto and stir for a few minutes, or until the risotto is warm. If the risotto is still too thick for your liking, add in more broth, one tablespoon at a time, until you reach the consistency you love.
- Fair warning: leftover risotto will not taste exactly the same as when served fresh! But, that doesn’t mean you can’t reheat it. If you don’t want to reheat the creamy rice, try using the cold risotto to make arancini (that’s Italian for “cheesy fried rice ball deliciousness”) is a fabulous idea!!
- Cooked risotto (or any rice for the matter) can turn hard when frozen and the texture of the risotto will become grainy and unpleasant. For that reason, I do not recommend freezing this shrimp and risotto recipe.
Alright, friends. Y’all are shrimply the best and your readership means ebi-thing to me! I hope you krill it at your next dinner party using this tasty Shrimp Risotto recipe. If you do, make sure to take some pictures and tag me in them so I can cheer 👏 you 👏 on!
More risotto recipes!
More shrimp dinners!
- Air Fryer Shrimp
- Shrimp Bisque
- Perfect Shrimp Cocktail
- Mexican Ceviche with Shrimp
- Sheet Pan Shrimp and Potatoes
- Greek Baked Shrimp
- Ramen Shrimp Recipe
How to make risotto with shrimp👇
Shrimp Risotto with Goat Cheese
- 1 Dutch Oven or Large Pot (for cooking risotto)
- 1 Large Baking Sheet or Sheet Pan (for baking shrimp)
- ¾ Pound Large Shrimp – peeled and deveined
- 1 TBS Olive Oil
- ½ Scant tsp EACH: paprika, garlic powder, onion powder
- 2 TBS Unsalted Butter
- 1 small Shallot – peeled and finely diced (about ¼ cup)
- 1 large Red Bell Pepper – small diced
- 2 Cloves Garlic – peeled and minced
- 1 Cup Arborio Rice
- ½ Cup White Wine
- 3 Cups Low Sodium Vegetable or Chicken Broth – warmed (SEE NOTES)
- 2 TBS Fresh Parsley – finely chopped, divided
- 4 ounces goat cheese - divided (2 oz. crumbled & 2 oz. sliced into 4 rounds)
- Kosher Salt and Fresh Cracked Pepper - to taste
- Optional for serving: Lemon Wedges, Freshly Grated Parmesan
- Preheat oven to 400 degrees F.
- Prepare the shrimp: Pat the shrimp dry and place them in a resealable bag or non-reactive mixing bowl. Add olive oil, paprika, garlic powder and onion powder. Season generously with salt and pepper. Seal bag and gently shake or stir to evenly coat the shrimp. Set aside in the refrigerator.
- Start the risotto: In a medium oven-proof pot or Dutch oven with a light fitting lid, melt the butter over medium heat. Add the shallot and cook until starting to soften, about 2 minutes. Add the bell peppers and ½ tsp of salt and ¼ tsp of pepper. Cook, stirring occasionally, until peppers are soft, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the rice and cook, stirring, until the lightly toasted and every grain is coated, about 2-3 minutes. Then, add the wine: Add the wine and cook, stirring, until rice starts to look creamy and the wine is absorbed, about 2 minutes.
- Stir in the warm broth, increase heat to medium-high and bring to a rapid simmer. Immediately cover the pot with lid and transfer it to the oven. Bake, for 22-28 minutes, or until the rice is tender and the liquid is almost absorbed. (SEE NOTES)
- During the last 10 minutes of risotto cooking: Remove the shrimp from the refrigerator and transfer to a baking sheet or pan, in a single layer. Transfer shrimp to the oven with the risotto and bake for 5-7 minutes or until shrimp are pink and cooked through. Remove from oven and set aside.
- When you're ready to serve the risotto, add goat cheese and fresh herbs: Remove pot from oven and carefully remove lid. Add the crumbled goat cheese and 1 ½ tablespoons of parsley. Stir to combine. Taste and adjust for seasoning.
- Top with shrimp and serve warm: Serve immediately. Divide risotto between serving bowls, top with shrimp and goat cheese rounds and sprinkle with remaining parsley. Enjoy!
- Shrimp size: I used jumbo shrimp (21/25 count per pound), but you can use larger or smaller shrimp if desired. You will just need to scale the cooking time up or down, respectively. I left the tails on my shrimp for aesthetic reasons, but feel free to remove yours if that tickles your fancy.
- WARM broth: You will need to warm your vegetable or chicken broth (or stock) before using. It doesn’t need to be boiling, just lukewarm. You can warm the broth (or stock) in the microwave or on the stove top. Whichever method you prefer is fine!
- Goat Cheese: The recipe calls for 4 ounces of goat cheese. You can use more or less depending on taste. I took half of my goat cheese (2 ounces) and stirred it into the risotto. I took the remaining (2 ounces) of goat cheese, sliced them into rounds and used it as a garnish on top of the risotto. You can simply crumble all the goat cheese, or slice it all into rounds. I always encourage you to make a recipe your own!
- Wine: This risotto uses wine to add a depth of flavor. I suggest a white wine on the drier side - I typically use a Chardonnay.
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