Swiss-Style Shrimp Risotto Recipe

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Swiss cuisine is often celebrated for its rich and comforting dishes, and Swiss-style shrimp risotto is no exception. This dish combines the creamy texture of a classic risotto with the delicate flavor of fresh shrimp, creating a meal that is both satisfying and elegant. Here’s how to prepare this delightful Swiss-inspired dish:


  • 1 cup Arborio rice
  • 1/2 lb fresh shrimp, peeled and deveined
  • 4 cups chicken or vegetable broth
  • 1/2 cup dry white wine
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup grated Swiss cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. Prepare the Broth:
    • In a saucepan, heat the chicken or vegetable broth over medium heat until it simmers. Reduce the heat to low to keep it warm throughout the cooking process.
  2. Cook the Shrimp:
    • In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
  3. Sauté the Aromatics:
    • In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Sauté the chopped onion and minced garlic until they become translucent and fragrant, about 3-4 minutes.
  4. Toast the Rice:
    • Add the Arborio rice to the skillet with the onions and garlic. Stir well to coat the rice with the oil and butter mixture. Toast the rice for 1-2 minutes until it becomes slightly translucent around the edges.
  5. Deglaze with Wine:
    • Pour in the dry white wine and stir continuously until the wine is absorbed by the rice, about 2 minutes.
  6. Add the Broth:
    • Ladle in 1 cup of warm broth into the skillet with the rice. Stir gently and cook over medium heat until the broth is absorbed, stirring occasionally. Repeat this process, adding 1 cup of broth at a time, until the rice is creamy and tender yet slightly firm to the bite, about 18-20 minutes.
  7. Incorporate the Shrimp:
    • Once the rice is cooked to your desired consistency, add the cooked shrimp back into the skillet. Stir gently to combine and heat through for 1-2 minutes.
  8. Finish the Risotto:
    • Remove the skillet from the heat. Stir in the grated Swiss cheese and remaining tablespoon of butter until melted and creamy. Season with salt and pepper to taste.
  9. Serve:
    • Divide the Swiss-style shrimp risotto among serving plates or bowls. Garnish with chopped fresh parsley for a pop of color and freshness.

Tips for Success:

  • Choosing Rice: Arborio rice is ideal for risotto due to its high starch content, which creates the creamy texture characteristic of risotto dishes.
  • Consistency: Risotto should be creamy and slightly liquidy, known as “all’onda” or wavy. Adjust the amount of broth and cooking time accordingly to achieve this texture.
  • Cheese: While Swiss cheese is traditional for this recipe, you can also experiment with other mild cheeses like Gruyère or Emmental for a slightly different flavor profile.

Enjoying Swiss-Style Shrimp Risotto:

Swiss-style shrimp risotto is best enjoyed immediately after cooking while it’s hot and creamy. Pair it with a crisp green salad dressed lightly with vinaigrette and a glass of the remaining dry white wine used in the recipe for a complete Swiss-inspired dining experience. The creamy texture of the risotto complements the delicate sweetness of the shrimp and the richness of the Swiss cheese, making it a dish that will impress guests and family alike with its comforting flavors and elegant presentation.

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Written by Robert Zelesky

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