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Shrimp Risotto with Garlicky Kale

Shrimp Risotto with Garlicky Kale

  • Author: Seasoned Sprinkles
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 large servings or 3-4 smaller servings 1x


Creamy shrimp risotto with garlicky kale



For the risotto

  • 1 shallot or 1/2 of a small sweet onion
  • 1 tbs butter
  • 1 tbs olive oil
  • 1 cup of Arborio rice
  • 1 garlic clove
  • 1 1/2* cups of white wine
  • 2 cups of chicken, vegetable, or seafood stock or broth
  • 1/2 cup of Parmesan cheese
  • salt and pepper to taste

For the shrimp

  • 1 pound of large shrimp, cleaned with shells removed
  • juice from 1/2 lemon
  • salt and pepper to taste
  • pinch of red pepper
  • 2 cloves of garlic crushed
  • 1 tablespoon of butter
  • 2 tablespoons of olive oil

For Kale

  • 34 cups of kale, with large stalks removed
  • 1 tablespoon of olive oil
  • 1/4 cup of white wine
  • 34 garlic cloves pressed
  • salt and pepper to taste


For the risotto

  1. In a medium pot, heat 1 tbs of olive oil and 1 tbs butter over medium heat. When the butter is melted, add the thinly sliced shallot and the crushed garlic for the risotto. Cook for about 3-4 minutes or until the shallots are slightly soft. Season with salt and pepper. Stir regularly.
  2. When the shallots are soft, add the cup of risotto. Stir to coat the risotto with the garlicky oil mixture. Add in a cup of white wine. Stir regularly and let the risotto cook until the first cup of wine is absorbed. Add in the second cup of wine and repeat. When wine is absorbed, pour in first cup of stock. Cook and stir until absorbed. Repeat with the second cup of stock.
  3. When all the stock is absorbed and the risotto is creamy and fluffy, stir in Parmesan cheese. Remove from heat. Drizzle with olive oil if desired. Serve hot, topping with cooked shrimp.

For the shrimp

  1. While the risotto is simmering, heat a skillet over medium heat. Melt the butter and add the olive oil. Season shrimp with lemon juice, salt, pepper, garlic cloves and red pepper, tossing them to make sure the seasoning is evenly distributed. Add the shrimp to the hot pan and cook for 1-2 minutes or until the shrimp is pink on one side then flip and cook an additional 1 minute on the other side. Serve over the risotto.

For the kale

  1. While the risotto and shrimp cook, in a large skillet, heat the oil for the kale over medium heat until the oil is warm. Add in the prepared kale and crushed garlic. Season liberally with salt and pepper. Pour in white wine. Cook for about 5-6 minutes or until the asparagus softens. Finish by sprinkling with lemon zest and serve with risotto and shrimp.


*You may find you want to add more white wine. Also use whatever kind of white wine you would drink. I prefer sweeter wine so we used Reisling.

  • Category: dinner
  • Cuisine: Italian, seafood


  • Serving Size: 2 large servings or 3-4 smaller servings