Fody Foods

Shrimp Risotto by Fody Foods

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Shrimp Risotto by Fody Foods

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  • 5 cups Water
  • 1 tbs + 1 tsp Fody Vegetable Soup Base or Chicken Soup Base
  • 3/4 cup Dry White Wine
  • 4 tbsp unsalted butter, divided
  • 2 tbsp Fody Garlic-Infused Olive Oil
  • 8 oz Large Shrimp deveined and peeled
  • 1 and 1/2 cups Arborio Rice
  • Freshly ground black pepper
  • kosher salt
  • Fresh flat-leaf parsley chopped


  1. Bring water and Fody Soup Base to a boil, whisk to dissolve. Remove from heat, whisk in wine and keep warm while setting aside.
  2. Heat Fody Garlic-Infused Olive Oil in a skillet over low-medium heat. Add shrimp and sauté until cooked. Do not overcook, as they will be exposed to heat later in recipe. Scrape out of skillet and put aside.
  3. Using same skillet, melt butter over low-medium heat and sauté scallion greens until softened, then stir in rice, coating the rice well. Cook rice for 1-2 minutes, stirring often, then add about 1 cup (240 ml) of the soup broth adjusting heat so the rice is at a very low simmer. Simmer until liquid is absorbed. Continue adding liquid a little at a time and keeping the risotto at a low simmer while stirring. Don’t walk away! Keep adding liquid and stirring in more liquid as it is absorbed. Total cooking time will be about 20 to 25 minutes. You are looking for a slightly crisp cooked texture for the rice and still have a fluid texture to the risotto. Using all of the liquid may not be necessary.
  4. Once rice is cooked, stir in the shrimp to warm them up. Taste and adjust seasoning, garnish with parsley and serve immediately.
Shrimp Risotto by Fody Foods
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