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Shrimp Risotto

  • 01/04/2006
  • Moderate difficulty
  • 4
  • 30 min

This recipe can also be prepared with frozen shrimp. The only difference is that the cooking process is shorter. If using frozen shrimp, they only need to be stirred in to the cooked, very hot rice.


  • 300 g rice
  • 300 g shrimp, cleaned
  • 100 ml olive and sunflower oil mixture
  • 40 g butter
  • 3 garlic cloves, chopped
  • salt
  • pepper, freshly grounded
  • 30 ml cognac
  • 150 ml white wine
  • 200 ml cooking cream
  • parsley
  • Vegeta


  1. 1.
    Place the rice in hot, salted water. Cook until the rice starts softening and drain. Ensure that about 2 cups of water the rice was cooked in, is placed aside to be added later.
  2. 2.
    Heat up the oil in a wider pan, and add garlic. After a few seconds add in the shrimps.
  3. 3.
    Salt them and after a few minutes of cooking cover with cognac. This mixture can now be lit (with a match/or a lighter) and then put out by covering with wine.
  4. 4.
    Bring to boil, and then mix in the prepared rice as well as Vegeta. Cook this and slowly start adding cups of water (previously set aside).
  5. 5.
    Stir in the cream, butter and chopped parsley, just before finishing the recipe. Sprinkle with pepper and mix well.


Serve warm, and sprinkle with parmesan cheese, if prefer.


Uncooked rice can also be added to the cooked shrimp, while adding liquid stock, in which the shrimp shell was cooked in.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 767 / 3.206 - -
Fat g 58,91 - -
Carbohydrates g 47,65 - -
Dietary fibre g 5,47 - -
Protein g 26,90 - -
Salt g 1,13 0 0
Vitamin A μg 999,13 25 20
Vitamin D μg 23,27 12 12
Vitamin E mg 20,97 95 95
Niacin mg 23,51 168 118
Potassium mg 797,03 22 22
Phosphorous mg 1.043,71 130 130
Magnesium mg 488,01 163 122

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)