You know that dish that makes everyone at the table stop mid-conversation and go “Oh my god, what is this?” That’s my champagne shrimp risotto with parmesan. The first time I served it at a dinner party, my friend Mark – who normally just inhales his food – actually put his fork down to savor each bite. That’s when I knew this recipe was special.

Here’s the magic: plump shrimp nestle into impossibly creamy arborio rice that’s been lovingly stirred with dry champagne until it develops this luxurious, almost velvety texture. The parmesan adds this salty depth that plays perfectly against the wine’s bright acidity. It tastes like something you’d pay $38 for at a fancy bistro, but you’re making it in your pajamas with one hand while sipping the leftover champagne with the other. Now that’s living.

Why You’ll Love This Champagne Shrimp Risotto with Parmesan

This isn’t just risotto—it’s a little pot of luxury that somehow comes together in under an hour. Here’s why it’s about to become your go-to for impressing people (or just treating yourself):

That restaurant-quality creaminess—the slow stirring and champagne create a texture so velvety, you’ll swear there’s hidden butter (there is, but let’s not dwell on that)
Shrimp that stay juicy, not rubbery—tossed in at the perfect moment so they’re tender and pink, never overcooked
Parmesan that melts into every bite, adding that salty, nutty depth you crave (none of that pre-shredded stuff—we’re grating it fresh, like civilized people)
Effortless elegance—it looks fancy, but the process is just stirring and sipping champagne (the latter being optional but highly encouraged)

Ingredients for Champagne Shrimp Risotto with Parmesan

Okay, let’s raid the pantry for this beauty! Here’s what you’ll need to make magic happen:

1 cup Arborio rice – Don’t even think about substituting regular rice here. Those stubby little grains are the secret to that signature creamy texture.
1/2 pound shrimp, peeled and deveined – I like using 21-25 count size—big enough to feel substantial but still cook quickly.
1 cup dry champagne – Pro tip: Use something you’d actually drink. If it tastes bad in the glass, it’ll taste worse in your risotto.
4 cups chicken or veggie broth – Keep it warm on the stove! Cold broth is the enemy of creamy risotto.
1/2 cup freshly grated Parmesan – I’m judging you if you use the pre-shredded stuff. The anti-caking agents make it grainy.
1 small onion, finely chopped – About the size of a baseball when whole.
2 cloves garlic, minced – More if you’re feeling rebellious.
2 tbsp butter + 1 tbsp olive oil – The butter’s for flavor, the oil keeps it from burning.
Salt and pepper – Taste as you go! The Parmesan adds saltiness.
2 tbsp fresh parsley, chopped – For that pop of color at the end.

See? Nothing too crazy. Just quality ingredients treated right.

Equipment Needed

You don’t need fancy gadgets for this champagne shrimp risotto – just a few trusty tools from your kitchen:

Large sauté pan – About 12 inches across with deep sides (trust me, you’ll need the real estate for all that stirring)
Wooden spoon – The gentle kind that won’t scratch your pan while you’re coaxing the rice into creaminess
Small pot – For keeping that broth warm and ready to go
Microplane or box grater – For turning that Parmesan block into fluffy clouds of salty goodness
Wine glass – Optional, but highly recommended for the chef

That’s it! Now let’s get cooking.

How to Make Champagne Shrimp Risotto with Parmesan

Alright, let’s dive into the good stuff! Making risotto is like meditation—you stir, sip champagne, and watch magic happen. Here’s exactly how I do it:

Start with the aromatics

First, melt that butter with olive oil in your pan over medium heat. Toss in the onions and garlic—you’ll know they’re ready when the kitchen smells incredible and the onions turn translucent (about 3 minutes). Don’t rush this step! Those softened onions are flavor bombs waiting to happen.

Toast the rice

Now, stir in the Arborio rice. You’re not just mixing—you’re toasting those little grains until they turn slightly translucent at the edges (about 2 minutes). This step gives your risotto that nutty depth. When you hear a faint crackling sound, you’re golden.

Champagne time!

Pour in that bubbly and watch it sizzle. Stir constantly as the rice drinks it up—this takes about 2 minutes. The alcohol cooks off, leaving behind this incredible bright flavor that’ll make your risotto sing.

The slow dance with broth

Here’s where patience pays off. Add warm broth ½ cup at a time, stirring frequently until each addition is mostly absorbed before adding more. This slow process coaxes out the rice’s starches for that signature creaminess. Expect about 18-20 minutes of this therapeutic stirring.

Shrimp’s grand entrance

When the rice is al dente (still slightly firm in the center), nestle in those shrimp. They’ll cook fast—just 2-3 minutes until they turn pink and curl slightly. Don’t walk away now!

The Parmesan finale

Take the pan off heat and stir in the grated Parmesan. Watch it melt into silky perfection. Taste and adjust salt—remember, Parmesan is salty already. Garnish with parsley and serve immediately while it’s gloriously creamy.

Tips for Perfect Champagne Shrimp Risotto with Parmesan

After making this risotto more times than I can count (and eating every “test batch”), here are my hard-earned secrets for absolute perfection:

Dry champagne only! Sweet bubbly will make your risotto cloying. If you wouldn’t drink it straight, don’t cook with it.
Stir like you mean it. That constant motion is what coaxes out the rice’s starch for maximum creaminess. Think meditative circles, not frantic whisking.
Freshly grate that Parm right into the pot—the pre-shredded stuff has anti-caking agents that make your sauce grainy.
Undercook the shrimp slightly—they’ll keep cooking from residual heat when you take the pan off the burner.
Broth should be barely simmering—cold broth shocks the rice and ruins the texture.

Follow these, and your risotto will outshine any restaurant version!

Champagne Shrimp Risotto with Parmesan Variations

Listen, I adore the original version—but sometimes you gotta mix it up! Here are my favorite ways to play with this recipe when I’m feeling adventurous:

No champagne? Dry white wine works beautifully (just add a splash more butter at the end for richness).
Mushroom lovers: Sauté creminis with the onions for an earthy twist.
Extra fancy: Swap half the broth for lobster stock if you’re feeling decadent.
Vegetarian option: Skip the shrimp and add roasted asparagus or peas.

The base recipe is your canvas—go wild!

Serving Suggestions for Champagne Shrimp Risotto with Parmesan

This risotto shines as the star of the show, but here’s how I love to complete the experience:

A crisp arugula salad with lemon vinaigrette cuts through the richness perfectly
Warm crusty bread for dragging through that creamy goodness (garlic butter optional but encouraged)
Extra chilled champagne in those fancy glasses you never use – because why not?

Keep sides simple – this risotto deserves center stage!

Storage and Reheating Instructions

Leftover champagne shrimp risotto? Rare in my house, but it happens! Store it airtight in the fridge for up to 3 days. When reheating, go low and slow—add a splash of broth or water and warm it gently on the stove, stirring often. Microwaving turns it to glue, trust me. The Parmesan will seize up a bit, but that extra liquid brings back that luscious creaminess. Pro tip: The shrimp might get a little firmer, but they’ll still taste amazing.

Champagne Shrimp Risotto with Parmesan Nutritional Information

Here’s the scoop on what you’re savoring in each luxurious serving (because yes, you should absolutely savor every bite): roughly 420 calories, 20g of protein from those plump shrimp, and 12g of fat—mostly the good kind from olive oil and butter. The Parmesan brings calcium to the party while the Arborio rice delivers energizing carbs.

Now let’s be real—these numbers can wiggle based on your exact ingredients. More shrimp? More protein. Extra Parm? Worth every calorie. I don’t count when I’m eating this risotto, and neither should you—it’s pure indulgence.

Frequently Asked Questions About Champagne Shrimp Risotto with Parmesan

I’ve gotten so many questions about this risotto over the years—here are the ones that pop up most often with my tried-and-true answers:

“Can I use prosecco instead of champagne?”

Absolutely! Any dry sparkling wine works—just avoid anything labeled “demi-sec” or “sweet.” The bubbles add something special, but a dry Sauvignon Blanc will do in a pinch. The key is using something you’d happily drink.

“How do I prevent mushy rice?”

Two things: First, stop cooking when the rice is al dente (it’ll keep softening off heat). Second, don’t drown it in broth—add just ½ cup at a time and wait until it’s mostly absorbed. Patience is your best tool here.

“Can I make this ahead?”

Risotto’s best fresh, but if you must, cook it 75% done (before adding shrimp), then finish with hot broth when ready to serve. The texture won’t be quite as dreamy, but it’ll still impress.