Gruyere Shrimp Risotto

This risotto is packed with wonderful flavors: The bright taste of shrimp with the rich, deep taste of gruyere cheese.

Gruyere shrimp risotto with poulet au vin blanc and roasted
cauliflower on a plate

Equipment

Ingredients

Instructions

Over medium heat, melt the butter. Add the onion and garlic and sweat over medium-low heat until tender and translucent. Add the rice, stir, and cook for one minute until slightly golden. Add the wine, stir, and cook until the wine evaporates.

Start adding 1/2 cup of chicken stock and stirring continually until the stock is mostly absorbed. Then add another 1/2 cup and repeat until all 4 cups of stock are used.

When the stock is finished, add parsley, shrimp, and cheese. Finish with salt and pepper to taste.

Images

The ingredients listed above to make Gruyere Shrimp
Risotto

Risotto seems like one of those recipes that can soak up pantry ingredients. Here's some leftover shrimp and cheese I had laying around, along with an onion and some garlic. I've been keeping a good stock of broths on-hand, and the standard grains like rice.

A medium saucepan on a stove with butter inside

Start by melting the butter in a medium saucepan set to medium heat.

Saucepan on a stove with melted butter inside

Once the butter is melted...

Saucepan on a stove with onion cooking in melted butter

We can start the onion. We want it to sweat so we get the flavor, but we don't want it to brown, so keep the heat low.

Saucepan on a stove with onion cooked translucent with slight browning

Once the onion is tender, and maybe a little brown on the edges...

Raw white rice in saucepan with onion

We can add the rice, and mix things up a bit. Keep stirring the rice for a couple minutes, until it gets a slight golden color (about a minute).

White rice slightly toasted in a saucepan

Once the rice is a bit golden, add the wine and cook for just a little bit until it mostly evaporates (less than a minute).

Small amount of broth added to saucepan with rice and onion

Then, we can start adding the broth, about 1/2 cup at a time. Keep the heat on medium here, and keep stirring until the liquid thickens or evaporates.

Broth absorbed and thickened to slightly hold in saucepan

Once the liquid thickens, add another 1/2 cup.

Another small amount of broth added to saucepan with rice

And repeat this...

Rice gaining size in saucepan with more broth

And keep going...

Final batch of broth added to saucepan with rice

Until all the broth is used. The pot should never get dry, and if you add too much it's better than adding too little. The end result should be thick and creamy.

Salt, pepper, and parsley added to saucepan with broth and rice

Now we can add the parsley, salt, and pepper to taste.

Shrimp added to saucepan

Then the shrimp to warm up (yes that's a little freezer burn and I should've thrown that one away).

Shredded gruyere cheese added to saucepan

And finally the cheese.

Gruyere shrimp risotto finished in saucepan

Mix it all together, and it's done!

Gruyere shrimp risotto on a plate with mushroom chicken and roasted cauliflower

Serve With