Potted Shrimp Risotto

A delicious savoury risotto flavoured with the butter and shrimps from a carton of Baxter's Potted Shrimps.

Serves 4 as a starter

  • 2 50g pots of Baxter’s Potted Shrimps
  • 2 tbsp olive oil
  • 1 clove garlic, finely chopped
  • 1 stick celery, finely chopped
  • 1 small onion, finely chopped
  • 1 small glass dry white wine
  • 200g Arborio rice
  • 600ml vegetable stock
  • Small handful fresh parsley
  • Knob of butter
  • Black pepper




  1. Remove the butter from the top of the potted shrimp and melt in a heavy bottomed pan along with the olive oil for a couple of minutes.
  2. Add the garlic, followed after a minute by the onion and celery and sauté until soft but not brown.
  3. Add the Arborio rice and stir to coat in the oil before adding the wine.
  4. Simmer until fully absorbed and then add in the vegetable stock gradually until the rice is al dente. This will probably take 20-30 minutes.
  5. Stir in the shrimps and parsley and season with black pepper.
  6. Take off the heat, add the knob of butter and leave with a lid on for a few minutes to let the butter melt. Stir into the risotto and serve with extra parsley on top.

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