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Shrimp Risotto With Fresh Herb Butter

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“This dish is finished with a delicious (and super-easy) basil and tarragon butter. For Zaar World Tour this is very Italian in origin.”

Ingredients Nutrition


  1. Melt 3 tablespoons butter in large saucepan over medium-high heat.
  2. Add shrimp; sprinkle with salt and pepper. Sauté until almost opaque in center, about 3 minutes.
  3. Using slotted spoon, transfer shrimp to bowl and add 1 tablespoon butter and shallots to same pan.
  4. Sauté 3 minutes.
  5. Add rice; stir 1 minute, add wine.
  6. Stir until wine is absorbed, about 2 minutes.
  7. Add clam juice and bring to boil, reduce heat.
  8. Simmer until rice is tender and risotto is creamy, stirring often, about 18 minutes.
  9. Meanwhile, blend remaining 2 tablespoons butter, 1 tablespoon basil, and tarragon in small bowl.
  10. Season herb butter to taste with salt and pepper.
  11. Mix shrimp, any accumulated juices, and 1 tablespoon basil into risotto.
  12. Simmer 2 minutes.
  13. Season with salt and pepper and spoon risotto into shallow bowls.
  14. Swirl some herb butter into top of each. Serve, passing cheese separately.

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