Italian-Style Shrimp Risotto with White Wine and Parmesan

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Creamy risotto cooked slowly with white wine and finished with tender shrimp and freshly grated Parmesan cheese. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs arborio rice, olive oil, shallot, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup arborio rice
• 2 tbsp olive oil
• 1 shallot, finely chopped
• 1 garlic clove, minced
• 1/2 cup dry white wine
• 4 cups chicken broth
• 8 oz peeled shrimp, deveined
• 2 tbsp unsalted butter
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh basil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Warm 4 cups chicken broth in a saucepan over low heat and keep hot.
2. Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 finely chopped shallot and 1 minced garlic clove, sautéing for 2-3 minutes until translucent and fragrant.
3. Step 3: Add 1 cup arborio rice and stir to coat the grains with oil, cooking for 1-2 minutes until the edges become translucent.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring constantly, until the wine is almost completely absorbed.
5. Step 5: Add 1/2 cup hot chicken broth to the rice and stir until absorbed. Continue adding broth 1/2 cup at a time, stirring frequently, until the rice is creamy and tender but still slightly firm to the bite, about 18-20 minutes.
6. Step 6: Meanwhile, in a separate pan, melt 1 tbsp unsalted butter over medium heat. Add 8 oz peeled and deveined shrimp and cook for 2 minutes per side until pink and opaque. Remove from heat.
7. Step 7: When risotto is done, stir in 2 tbsp unsalted butter, 1/2 cup freshly grated Parmesan cheese, 1 tsp salt, and 1/4 tsp black pepper until creamy.
8. Step 8: Gently fold the cooked shrimp into the risotto and garnish with 2 tbsp chopped fresh basil before serving.