Plump Shrimp Risotto: A Simple & Delicious Recipe Using Rice
Easy Shrimp Risotto Made with Rice: A Simple Home Cooking Recipe Perfect for Any Occasion
Create a flavorful ‘Shrimp Risotto’ at home with fresh shrimp and a colorful mix of vegetables. It’s as easy as fried rice but makes for a wonderfully satisfying meal. From kids to adults, everyone loves this delicious shrimp risotto. Shall we get cooking?
Main Ingredients- 18 Pcs Shrimp, prepared
- 1/4 Zucchini, finely diced
- 1/4 Carrot, finely diced
- 1/2 White part of a Leek, finely chopped
- 2 Cups Cooked Rice (warm)
- 1 Ripe Tomato, seeded and finely diced
- 1 Korean Green Chili, seeded and finely diced (optional, for a spicy kick)
- 2 Egg Yolks
- Sliced Olives, to taste
- Grated Parmesan Cheese, for garnish
- 1/2 King Oyster Mushroom, finely diced
Seasoning & Others- Salt, to taste
- Black Pepper, to taste
- 4 Tbsp Cooking Oil (or Olive Oil)
- Salt, to taste
- Black Pepper, to taste
- 4 Tbsp Cooking Oil (or Olive Oil)
Cooking Instructions
Step 1
First, rinse the prepared shrimp under cold running water and pat them dry. Using shrimp that have been peeled and deveined will result in a cleaner and more delicious dish.
Step 2
Prepare the vegetables that will add depth of flavor to your risotto. Dice the zucchini, carrot, and king oyster mushroom into small, uniform pieces, suitable for easy eating. Finely chop the white part of the leek to release its aroma. For the tomato, remove the stem, scoop out the seeds, and then dice it finely. If you enjoy a bit of heat, finely chop the Korean green chili after removing the seeds.
Step 3
Preheat a stainless steel pan or a well-seasoned non-stick skillet over medium heat for about 1 minute. Add 2 tablespoons of cooking oil to the preheated pan and gently sauté the chopped leek until fragrant, being careful not to burn it. Cook until a savory aroma of leek oil begins to rise.
Step 4
Once the leek is fragrant, add all the prepared diced vegetables (zucchini, carrot, king oyster mushroom) and the shrimp to the pan. Add another 2 tablespoons of cooking oil and stir-fry over high heat quickly to prevent burning. Cook for 2-3 minutes, or until the vegetables are slightly softened and the shrimp turn pink.
Step 5
When the shrimp are almost cooked through, add the 2 cups of warm cooked rice. Use a spatula or spoon to break up any clumps of rice and stir well to combine everything evenly with the ingredients. It’s important to stir-fry sufficiently so that the flavor of the delicious ingredients permeates each grain of rice.
Step 6
Now, add the diced tomatoes and optional Korean green chili. Stir-fry again until the rice and all ingredients are well incorporated. Continue to cook for another 1-2 minutes until the liquid from the tomatoes has evaporated and the mixture thickens like a sauce.
Step 7
Reduce the heat to low. Spread the cooked rice mixture evenly across the bottom of the pan. This will help evaporate any excess moisture and create a slightly crispy, rice-cake-like texture at the bottom.
Step 8
With the heat turned off, carefully spread the 2 egg yolks evenly over the rice mixture. The yolks will cook from the residual heat, adding creaminess and richness to the risotto. Using the back of a spoon can help spread them smoothly.
Step 9
Now, turn the heat to very low, or simply use the residual heat of the pan, and let the bottom layer of rice cook until it’s lightly golden brown. Once the bottom is lightly browned and looks appealing, carefully flip the entire mixture using a spatula or other cooking utensil, and brown the other side similarly. (Be careful not to burn it, as this won’t take long!)
Step 10
Once both sides are nicely browned, turn off the heat. Season with salt and black pepper to your taste. It’s best to add a little at a time and taste as you go to ensure the perfect seasoning.
Step 11
Finally, add the sliced olives as desired and mix them well into the risotto. The salty flavor of the olives will further enhance the overall taste of the dish.
Step 12
Serve the delicious Shrimp Risotto on a plate. Garnish with grated Parmesan cheese if desired. Enjoy it while it’s warm! This dish pairs wonderfully with a side salad or a light soup.
