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Herbed Shrimp Risotto

This creamy risotto studded with tender shrimp and scented with fresh herbs gets a delicious depth of flavor from our seafood stock. Serve it with a green salad and a crisp white wine for a simply elegant meal.


  • 2 1/4 ounces Glace de Fruits de Mer Gold® dissolved in 7 cups hot water
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • Salt and ground black pepper
  • 1 1/2 pounds raw medium shrimp, shelled and deveined
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons unsalted butter to finish


  1. Bring the diluted Glace de Fruits de Mer Gold® to a simmer in a medium saucepan and keep it at low simmer over low heat.
  2. Heat the olive oil in a large saucepan over medium low heat.  Add the onion and cook until translucent, about 5 minutes. Add the garlic and sauté 1 minute more. Add the rice to the pan, raise the heat to medium, and cook, stirring to coat, about 3 minutes.
  3. Add the wine and cook, stirring frequently, until it is absorbed. Season generously with salt and pepper. Ladle 1 cup of the hot stock into the rice and cook, stirring frequently, until the stock is absorbed. Adjust the heat to maintain the rice at a gentle simmer. Continue adding the stock, ½ cup at a time, cooking and stirring until each addition is absorbed, until the rice is al dente. (Cooking time is usually 12-16 minutes after the addition of the wine.) Add more stock to for a creamier consistency.
  4. Just before the rice is done, stir in the shrimp, parsley, basil, and butter. Cook just until the shrimp is opaque.  Season to taste with salt and pepper and serve immediately.

Additional Tips

Wine Pairing: Sauvignon Blanc or California Chardonnay

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Classic French Stocks and Sauces