Vanilla Risotto with Shrimp
This Vanilla Risotto with Shrimp is an elegant and unique dish that blends the creamy richness of classic risotto with the delicate sweetness of vanilla. The addition of succulent shrimp enhances the dish with a mild seafood flavor that pairs beautifully with the fragrant vanilla. A touch of white wine and Parmesan cheese adds depth, making this risotto a perfect balance of savory and subtle sweetness. Whether you're looking to impress guests or treat yourself to a gourmet dinner, this dish is a refined yet surprisingly easy meal to prepare.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Gourmet, Italian
Servings 4 Servings
Calories 420 kcal
Calories: 420 kcal Carbohydrates: 45 g Protein: 28 g Fat: 14 g Saturated Fat: 6 g Cholesterol: 180 mg Sodium: 780 mg Potassium: 450 mg Fiber: 2 g Sugar: 3 g Vitamin A: 15 IU Vitamin C: 10 mg Calcium: 20 mg Iron: 15 mg
Large saucepan
Medium frying pan
Wooden Spoon
Knife
For the Risotto 1 cup Arborio rice 3 cups seafood or vegetable broth 1 small onion finely chopped 2 tbsp butter 1 tbsp olive oil 1/2 cup dry white wine 1 vanilla bean or 1 tsp vanilla extract 1/2 cup grated Parmesan cheese salt and black pepper to taste For the Shrimp 12 large shrimp peeled and deveined 1 tbsp butter 1 tbsp olive oil 1 clove garlic minced 1/2 tsp smoked paprika salt and black pepper to taste For Garnish fresh parsley chopped lemon zest extra Parmesan cheese
Vanilla Risotto with Shrimp
Cooking the Risotto In a saucepan, heat the broth and keep it warm over low heat.
In a large pan, heat the olive oil and butter over medium heat.
Add the chopped onion and sauté until translucent.
Stir in the Arborio rice and toast for 1–2 minutes until slightly translucent.
Pour in the white wine and let it evaporate while stirring constantly.
Gradually add the warm broth, one ladle at a time, stirring frequently.
After 15 minutes, stir in the vanilla bean seeds (or vanilla extract).
Continue adding broth until the rice is creamy and al dente (about 18–20 minutes total).
Remove from heat and stir in the Parmesan cheese.
Cooking the Shrimp In a frying pan, heat butter and olive oil over medium-high heat.
Add the garlic and sauté for 30 seconds.
Season the shrimp with smoked paprika, salt, and pepper.
Cook the shrimp for 2 minutes per side until pink and opaque.
Serving Plate the vanilla risotto and top with sautéed shrimp.
Garnish with fresh parsley, lemon zest, and extra Parmesan cheese.
Serve immediately and enjoy!
Variations:
Vegetarian Version: Replace shrimp with roasted mushrooms.
Creamier Texture: Stir in a splash of heavy cream at the end.
Spicy Kick: Add red pepper flakes to the shrimp.
Tips for Preparation:
Use high-quality vanilla for the best flavor.
Constantly stir the risotto to achieve a creamy texture.
Do not overcook the shrimp; they should be just pink and tender.
Keyword Risotto, Seafood Risotto, Shrimp Recipe, Vanilla Risotto