One-Pan Basmati Rice Risotto with Tender Shrimp

I know, I know - basmati rice isn't supposed to make a "real" risotto. I've heard it a million times, but honestly? This rich and creamy shrimp risotto proves otherwise. The basmati turns surprisingly velvety as it cooks, soaking up all those buttery, flavorful juices. If you've ever been tempted to bend the rules a little, this recipe makes it totally worth it (in under 30 minutes!).

I never set out to challenge the idea that "real" risotto requires Arborio rice. Basmati is just the rice I always have, and my love for creamy, cozy risotto wasn't going anywhere - so I played around until this version finally clicked.

The buttery sauce wraps around each grain, giving it a texture surprisingly close to the classic. It's rich, comforting, and full of flavor, and my guests never believe me when I admit it's basmati rice hiding in their bowl.

⭐ And if you haven't tried it with homemade crusty bread, please do. The crisp edges against the creamy risotto are such a good match. Add a chilled glass of white wine, and suddenly dinner feels like a mini getaway.

Ingredient Notes

Risotto is usually made with long-grain rice, such as Arborio, Carnaroli, or Baldo. Basmati, on the other hand, is a short-grain variety that is fluffy and releases less starch during cooking, making it more challenging to make a creamy risotto (but it's perfect for a fluffy rice pilaf).

However, give this recipe a try, and you'll see that basmati rice is a decent alternative. Roasting it in butter before cooking deepens the flavor and gives it a nutty, golden taste that's absolutely irresistible.

The other key ingredient in this risotto is, of course, shrimp. I usually go for medium-sized, peeled, and deveined shrimp to save time and to ensure there's shrimp in each bite.

You'll also need cherry tomatoes, butter, full-fat heavy cream, onion, garlic, fresh dill, salt & pepper, some broth, and egg yolk for extra creaminess.

Step-By-Step Instructions

1. Prepare your ingredients: Halve the cherry tomatoes, finely chop the onion and fresh dill, mince the garlic, and grate the boiled egg using a box grater or fine grater.

2. Toast the rice: Melt half of the butter in a large skillet over medium heat. Add the basmati rice and stir to coat. Fry for 3-4 minutes, stirring occasionally, until the grains turn golden and release a nutty aroma.

3. Cook the rice: Transfer the toasted rice to a pot of salted boiling water. Cook according to package instructions (typically 10-12 minutes) until tender but still slightly firm. Drain well and set aside.

4. While the rice cooks, melt the remaining butter in a large sauté pan over medium heat. Add the chopped onion and minced garlic, and sauté for 2 minutes until softened and fragrant. Add the halved cherry tomatoes, season with salt and pepper, and continue cooking for another 3 minutes until the tomatoes begin to soften and release their juices.

5. Add the shrimp and sauté for another 3-5 minutes.

6. Once the shrimp is cooked through, fold in the cooked rice, heavy cream, and chopped dill. Stir gently and sauté for 1-2 minutes to allow the flavors to meld, then turn off the heat. Let the rice rest for a minute or two to absorb the remaining sauce and creamy liquid.

7. In a small bowl, whisk together the egg yolks and warm broth to temper them. Slowly fold the egg yolk mixture into the rice, stirring constantly. Taste and adjust the seasoning with additional salt if needed.

⭐ Leftovers can be stored in an airtight container and kept in the fridge for up to 5 days, but risotto is one of those dishes that's best enjoyed right away.

Weeknight Shrimp Basmati Risotto

Liga Vasila

This basmati rice risotto turns surprisingly velvety as it cooks, especially with tender shrimp folded in. A warm, buttery dish that's simple enough for weeknights but elegant enough for guests.

5 from 1 vote

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Course Dinner

Calories 630 kcal

Ingredients

  

• 3 cups basmati rice
• 1 large onion
• 2 cloves garlic
• 7.8 oz (220 g) shrimp (cleaned)
• 2 cups cherry tomatoes
• 2 egg yolks
• 1 cup heavy cream
• 1 tablespoon chopped dill
• 2.5 oz (70 g) butter
• 1 teaspoon salt
• ⅓ teaspoon ground black pepper
• ¼ cup broth

Instructions

 

• Halve the cherry tomatoes, chop the onion and dill, mince the garlic, and grate the boiled egg.
• Melt half of the butter in a large skillet over medium heat. Add the basmati rice and stir frequently for 3-4 minutes until it's golden and smells nutty.
• Transfer the rice to a pot with salted hot water and cook according to instructions.
• Meanwhile, in a large sauté pan, fry the chopped onion and minced garlic in melted butter. Sauté for 2 minutes, then add the cherry tomatoes, sprinkle with salt and pepper, and sauté for another 3 minutes. Finally, add the shrimp and sauté for another 3-5 minutes.
• Once the shrimp is cooked, fold in the cooked rice, heavy cream, and chopped dill, stir to combine, sauté for 1-2 minutes, and turn off the heat. Allow the rice to soak in the remaining liquid from the shrimp sauce.
• In a small bowl, whisk together the egg yolks and warm broth. Slowly fold the egg yolk mixture into the rice while stirring constantly. Taste and adjust the seasoning with additional salt if needed.

Notes

• Sprinkle with grated Parmesan cheese and lemon zest for extra flavor.
• Shrimp can be replaced with tofu, mushrooms, or chicken.
• Egg yolks create a luxurious, creamy texture, so don't skip this step.
• Store any leftovers in an airtight container in the fridge for up to 5 days.