If you’re craving a dish that feels like something you’d get at a nice restaurant but can actually make in under an hour, this delicious risotto with basmati rice and shrimp is calling your name. It's rich, creamy, and surprisingly simple, using everyday ingredients to create an impressive and comforting meal for the whole family. Let’s dive into this quick and flavorful recipe!
This risotto is a meal on its own, but it also pairs wonderfully with a side salad, crusty bread, or roasted vegetables. If you’re feeling indulgent, serve it with a glass of chilled dry white wine—it complements the shrimp beautifully. And don’t forget a sprinkle of fresh dill on top for that finishing touch!
Ingredients
Basmati rice: Basmati rice isn’t traditional for risotto, but it works beautifully thanks to its fragrant aroma and fluffy texture. In classic risotto recipes, white arborio rice, carnaroli rice, and vialone nano are the most commonly used types of risotto rice. 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 irresistible. Basmati can be substituted with jasmine rice, brown rice, or any other kind of rice you prefer, including sushi rice.
Shrimp: Tender, juicy shrimp bring a touch of elegance to this dish. Go for medium-sized, peeled, and deveined shrimp to save time. A quick sear ensures they’re perfectly cooked and packed with flavor.
Cherry tomatoes: These little bursts of sweetness add brightness to the risotto. Halve them for a balance of tart and juicy goodness that pairs nicely with the richness of the cream.
Fresh dill: Dill adds a fresh, herbaceous pop that brings the dish's flavors together. Chop it just before using it to keep it vibrant.
Onion & garlic: This duo creates the aromatic base of the risotto. Finely chopping them ensures they melt into the dish, adding depth without overwhelming the other flavors.
Butter: Butter helps toast the rice and enhance the shrimp. We don't recommend replacing butter with olive oil for a perfect risotto.
Heavy cream: A splash of heavy cream at the end ties everything together into a velvety masterpiece.
Boiled egg: A slightly unconventional touch to the traditional risotto, the boiled egg is grated and folded into the risotto for extra richness and texture. This risotto was initially created from a failed shrimp salad attempt, but the boiled egg fits this recipe perfectly and has remained until this day.
Salt & pepper: Simple but essential, these seasonings bring out the best in every ingredient. Adjust to taste as you cook!
Directions
1. Prepare your ingredients: Halve the cherry tomatoes, chop the onion and dill, mince the garlic, and grate the boiled egg.
2. Melt half of the butter in a large skillet over medium heat. Add the basmati rice, stir, and fry for 3-4 minutes until it’s golden and smells nutty.
3. Transfer the rice to a pot with salted hot water and cook according to instructions.
4. 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.
5. Add the shrimp and sauté for another 3-5 minutes.
6. Once the shrimp is cooked, fold in the cooked rice, heavy cream, egg, 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.
7. Taste and adjust the seasoning with salt if needed. Serve hot, garnished with a bit of dill or other fresh herbs for a finishing touch. Sprinkle with grated parmesan cheese and lemon zest for extra flavor (optional).
Frequently Asked Questions
Yes, but note that basmati rice has a unique aroma and texture. Long-grain rice will also work, though the dish may not have the same flavor. You can also use brown rice or any other type of white rice according to your preferences.
Yes, you can use paella rice. However, note that you might need to adjust the cooking time, and the risotto might not be as creamy as with basmati rice, and the texture could more resemble al dente.
You can substitute shrimp for mushrooms, which is another popular choice for risotto. You can also swap the shrimp for chicken or tofu.
While risotto is best fresh, you can prepare the components (like the shrimp and rice) separately, store them in an airtight container, and reheat them with a splash of broth or cream before serving.
Any leftovers can be conveniently stored in an airtight container and refrigerated for up to 5 days.
We haven't tried making this recipe in a pressure cooker. However, you can definitely give it a try if your pressure cooker has a risotto mode because most pressure cookers are risotto-friendly.
Easy Risotto Recipe with Basmati Rice & Shrimp
Ingredients
- 3 cups basmati rice
- 1 large onion
- 2 cloves garlic
- 7.8 oz (220 g) shrimp (cleaned)
- 2 cups cherry tomatoes
- 1 large boiled egg
- 1 cup heavy cream
- 1 tablespoon chopped dill
- 2.5 oz (70 g) butter
- 1 teaspoon salt
- ⅓ teaspoon ground black pepper
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 the egg 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.
- Taste and adjust the seasoning with salt if needed. Serve hot, garnished with a bit of dill or other fresh herbs for a finishing touch.
Notes
- Sprinkle with grated parmesan cheese and lemon zest for extra flavor.
- Shrimp can be replaced with tofu, mushrooms, or chicken.
This easy risotto recipe with basmati rice and shrimp is a fantastic way to bring a little luxury to your dinner table without spending hours in the kitchen. Whether you’re impressing guests or treating yourself, this dish is sure to satisfy. Enjoy the creamy texture, juicy shrimp, and bright pops of dill and tomato—and don’t forget to let us know how yours turned out!
Nutritional Information
Disclaimer: This nutritional value label has been created using an online analyzer and might not be 100% accurate
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