Easy Shrimp Risotto

Creamy arborio rice loaded with shrimp, spinach, goat cheese, Parmesan, and peas – this easy shrimp risotto is a winner. Everyone loved it when I served it for for dinner last night.

I came up with this easy shrimp risotto by combining two recipes – the grand prize winning recipe for hearty shrimp risotto in this month’s (February/March 2012) issue of Healthy Cooking and Ina Garten’s recipe for easy Parmesan “risotto” in Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips.

Easy Shrimp Risotto

Easy Healthy Creamy Shrimp Risotto

As Ina explains, her recipe isn’t a classic Italian risotto, it’s an oven baked easy shrimp risotto based on a process she discovered in one of Australian cookbook writer Donna Hay’s books.

Ina’s recipe calls for Parmesan and peas. The Healthy Cooking shrimp risotto recipe includes shrimp, spinach and crumbled goat cheese.

I decided to use all of the above. While more isn’t always better, this time it definitely was!

Arborio rice is an Italian short grain rice with a high starch content used to make risotto. If you are in a pinch and can’t find Arborio,  medium- or short-grain rice should work.

This easy shrimp risotto recipe was a winner with everyone who tasted it. It’s definitely a do-over!


Easy Healthy & Delicious Shrimp Risotto Recipe
Prep time
Cook time
Total time
Simple, healthy and delicious creamy oven baked risotto loaded with shrimp, spinach, spinach, goat cheese and Parmesan
Serves: 6
  • 1-1/2 cups Arborio rice
  • 5 cups simmering chicken stock, divided
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 cups chopped fresh spinach
  • ½ cup grated Parmesan cheese
  • ½ cup crumbled goat cheese
  • ½ cup dry white wine
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 cup frozen peas
  1. Preheat the oven to 350 degrees.
  2. Place rice and 4 cups of the simmering stock in a Dutch oven, such as Le Creuset.
  3. Cover and bake for 40 minutes, until most of the liquid is absorbed and the rice is al dente.
  4. Remove from the oven and stir in the shrimp and spinach.
  5. Return to the oven and cook for 5 minutes, until the shrimp are pink and the spinach is wilted.
  6. Remove from the oven and add the remaining cup of chicken stock, the Parmesan, goat cheese, wine, olive oil, salt and pepper.
  7. Stir vigorously until the rice is thick and creamy, 2 to 3 minutes.
  8. Add the peas and stir until they are heated through.
  9. Serve immediately
Cook's Notes
Nutritional Estimates Per Serving (about 1-1/3 cups): 403 calories, 10 g fat, 44 g carbs, 3 g fiber, 28 g protein and 10 Weight Watchers PointsPlus Value This recipe is excellent and can be modified in lots of different ways. Substitute all Parmesan if you don't like goat cheese. Or leave out the shrimp for a yummy vegetarian risotto.

If you liked this easy shrimp risotto you might also like:

Easy Slow Cooker Jambalaya Recipes
Easy Shrimp Jambalaya Recipe
Skinny Shrimp Creole Recipe
Tomatoes, Basil, and Brown Rice Recipe

*PointsPlus® for easy shrimp risotto calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

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  1. April says


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    • says


      Thanks for your thoughtful comments. I hope my article and recipes help you find your way back to a happy, healthy, balanced life. You are so smart to recognize what has happened. Many of us turn to food as a substitute for something else that is missing, using it for for “fun,” “entertainment,” “distraction,” “comfort” and so on.

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      Best of luck and let me know if there is anything else I can do.

      I hope you find a great job soon!!

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