Quick and Easy Shrimp Risotto

Quick and Easy Shrimp Risotto

This shrimp risotto is a chef-level recipe that you make any night of the week because it’s just that easy.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Jas


  • 1/2 cup rice uncooked
  • 2 tablespoons olive oil
  • 1/4 cup chopped onion
  • 1 garlic clove minced
  • 1 small to medium size zucchini sliced
  • 1/3 cup dry white wine
  • 12 oz shrimp peeled and deveined
  • Salt and pepper to taste
  • Fresh parsley leaves for garnish


  • Cooking the rice according to package directions. Set aside.
  • Meanwhile, warm the olive oil in a large pan over medium heat. Add chopped onions and sauté, stirring, until softened. Add garlic and sliced zucchini and saute for 5 minutes.
  • Stir in the wine and shrimp. Cover and simmer until zucchini is tender but still slightly crisp, about 5-10 minutes. Remove from heat.
  • Add cooked rice and mix gently to combine. Season with salt and pepper to taste and garnish with chopped parsley. Enjoy!


~ Free Tip ~
Remove shrimp tails before cooking if you prefer.