Orange Risotto With Shrimp

You know, risotto really isn’t hard to make. It’s actually very easy. Making risotto just takes time, like 20 or 30 minutes and no distractions.

Well, you can have a few distractions, such as a glass of wine to sip on (a requirement) while you’re cooking or conversations with your kids. You just need to be around to watch and stir the risotto. As the risotto cooks and absorbs the liquid, you slowly add a little more liquid until the rice is tender, creamy and absolutely lovely.

Why This Recipe Works

• Risotto is a hearty, comforting rice dish where the rice is cooked in water or broth until it’s creamy.
• Risotto is such a versatile dish, any number of ingredients can be used to enhance the flavor.
• It has a reputation for being fussy, and while risotto does take a little time to cook and does require stirring the ingredients in the pan, this easy risotto actually takes no longer than about 30 minutes from start to finish.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

• Water: Use hot, boiling water.
• Butter: Use salted butter.
• Shallot: For flavor.
• Rice: Use Arborio rice, it’s the best rice for making risotto.
• White wine: I prefer using a dry white wine in this recipe. Use a wine you enjoy drinking.
• Orange juice: Adds quite a lot of flavor to this risotto.
• Seasonings: Fresh oregano, salt, and pepper.
• Parmesan cheese: Helps make the risotto extra creamy and delicious!
• Shrimp: Preferably use wild caught American gulf shrimp, if available to you.

How To Make This Recipe

1. For risotto: Heat the water over medium high heat until it comes to a boil. Reduce heat to low and keep in warm.
2. In a large sauté  pan, stir in shallot and cook for 2-3 minutes.
3. Stir in rice until evenly coated.
4. Add the wine and stir until completely absorbed.
5. Add orange juice and cook until completely absorbed.
6. Add warm water to the pan. After water is absorbed, continue to add another cup until the rice is creamy and tender.
7. Remove from heat and stir in the oregano and the remaining butter. Season with salt and pepper to taste, then fold in parmesan cheese.

For The Shrimp

1. Heat butter in a medium skillet over medium heat.
2. Add shrimp, seasoned with salt and pepper.
3. Cook for 2 minutes a side, or until the shrimp is pink and fully cooked.

Expert Tips

• You need to be sure to have all of your ingredients handy. When you’re in the middle of making risotto, is not the time to search for an ingredient.
• The most popular rice to use here in the US is Arborio because it’s easily available. This is what I use.
• Eat the risotto as soon as it’s cooked. Letting the risotto sit out will make it lose its creaminess.

Frequently Asked Questions

How Do I Peel Shrimp?

• Pull off the legs.
• Using your fingers, crack open the underside of the shell and peel it off.
• Pinch the tail where it meets the body of the shrimp and pull off.

How Do I Devein Shrimp?

• Gently run a paring knife along the back of the shrimp.
• Look for the vein. It will look like a long, dark, gritty string. Using the tip of your knife, pull it out.

This wonderful and refreshing Orange Risotto will surely be a favorite!

It’s a perfect side dish or main course when served with fish or chicken!

Enjoy!

Orange Risotto With Shrimp

By: Joanie Zisk

Prep: 5 minutes mins

Cook: 25 minutes mins

Total: 30 minutes mins

Servings: 6 servings

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This wonderful and refreshing Orange Risotto will surely be a favorite. It's a perfect side dish or main course when served with fish or chicken.

Ingredients 

• ▢ 8 cups water
• ▢ 4 tablespoons butter (plus optional 2 tablespoons for finishing the risotto)
• ▢ 1 shallot, minced
• ▢ 2 cups arborio rice
• ▢ 1/2 cup dry white wine (used Sauvignon Blanc but use what you like)
• ▢ 2 cups orange juice
• ▢ 2 teaspoons fresh oregano, minced
• ▢ salt and pepper to taste
• ▢ 1 cup parmesan cheese, freshly grated

FOR THE SHRIMP

• ▢ 1 pound shrimp, peeled and deveined
• ▢ 1 tablespoon butter
• ▢ pinch of salt and pepper

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Instructions 

• For the risotto: Heat the water over medium high heat until it comes to a boil. Reduce heat to low and keep it warm.
• Melt the 4 tablespoons of butter in a large saute pan over a medium heat. Stir in the shallot and cook for 2-3 minutes.
• Stir in the rice until evenly coated, about 2 minutes.
• Add the wine and stir until completely absorbed.
• Add the orange juice and cook until it is completely absorbed, stirring constantly.
• Add 1 cup of the warm water at a time to the pan, stirring to incorporate. After the water is absorbed, continue to add another cup until the rice is creamy and tender. The entire process may take between 25-30 minutes. (You may not use all of the water).
• Remove from the heat and stir in the oregano and the remaining butter. Season with salt and pepper to taste, then gently fold in the parmesan cheese.
• FOR THE SHRIMP: Heat the butter in a medium skillet over medium high heat. When the butter melts, add the shrimp and season with a pinch of salt and pepper. Cook for 2 minutes a side or until the shrimp is pink and fully cooked.
• Divide the risotto between the the plates and top with a few pieces of the shrimp. Serve immediately.

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