Introduction

This Pesto Shrimp and Parmesan Risotto is a luxurious, creamy dish that perfectly balances rich flavors with fresh, vibrant accents. Tender shrimp marinated and cooked in pesto elevate the classic risotto to a delightful dinner centerpiece. It’s a comforting yet elegant meal that’s easier to make than you might think.

A white bowl with creamy risotto forming the bottom layer, pale yellow and smooth in texture, topped with six grilled shrimp arranged in a circle, showing a light brown char with a touch of golden crust. Scattered around the shrimp are small, bright red diced tomatoes and tiny green herb leaves for garnish. A silver spoon with a white handle rests on the right side of the bowl, slightly placed on the risotto. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon butter

1 clove minced garlic or 1 minced shallot (or both)

1 cup DeLallo Risotto Arborio Rice

1/2 cup white wine (or chicken broth plus a little lemon juice as substitute)

3-4 cups chicken broth

1/2 cup Parmesan cheese

Optional: tiny drizzle of truffle oil

1-2 pounds jumbo shrimp (shells removed, tails on or off as preferred)

2 cloves garlic

2 tablespoons olive oil, divided

1 teaspoon salt

Zest of 1 lemon (optional)

1/4 cup DeLallo jarred pesto

1-2 fresh tomatoes (roma, beefsteak, or any juicy variety), chopped

Fresh herbs for topping (such as microgreens)

Instructions

Step 1: Marinate the shrimp by combining them in a bowl or plastic bag with 2 cloves minced garlic, 1 tablespoon olive oil, salt, and lemon zest. Mix well to coat the shrimp evenly and refrigerate while you prepare the risotto, ideally for about 1 hour.

Step 2: Prepare the risotto by melting butter in a large non-stick skillet over medium heat. Add the minced garlic or shallots and sauté for 1-2 minutes until soft and fragrant.

Step 3: Stir in the Arborio rice, coating it thoroughly with butter. Pour in the white wine and cook until it sizzles and mostly evaporates.

Step 4: Gradually add the chicken broth, about 1/2 cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue until the rice is tender and creamy, about 18–20 minutes.

Step 5: Remove the risotto from heat, stir in the Parmesan cheese until melted and creamy. Add a drizzle of truffle oil if desired, and season with salt and pepper to taste.

Step 6: Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, depending on their size.

Step 7: During the last minute of cooking, brush the shrimp with the pesto to coat them in flavor. Remove from heat once shrimp are opaque and cooked through.

Step 8: Serve the risotto topped with the pesto shrimp. Scatter the chopped fresh tomatoes around the plate and garnish with fresh herbs. Add additional salt, pepper, or a squeeze of lemon juice if desired. Enjoy!

Tips & Variations

For extra creaminess, stir in a splash of heavy cream or mascarpone cheese when adding Parmesan.

Use vegetable broth instead of chicken broth for a vegetarian-friendly risotto (skip the shrimp or substitute with mushrooms).

If you don’t have white wine, chicken broth with a squeeze of lemon juice works beautifully as a substitute.

Try adding a handful of fresh spinach or peas near the end of cooking for a pop of color and nutrition.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well. Just thaw them fully before marinating, and pat dry to remove excess moisture for better searing.

How do I know when the risotto is done?

The risotto is ready when the rice is tender but still has a slight bite in the center, and the texture is creamy and slightly loose—not dry or mushy.