Mojito Shrimp Risotto

Bring a touch of the tropics to your dinner table with this Mojito Shrimp Risotto-a creamy, elegant Italian dish with a vibrant lime and mint twist. If you love the fresh flavors of a Mojito cocktail and the comforting texture of risotto, this recipe brings the two together in perfect harmony.

This isn't your average risotto. Here, succulent shrimp are sautéed in garlic and olive oil, then layered into a creamy rice base infused with lime zest, fresh mint, and a splash of white rum (optional, but highly recommended). The result? A dish that's equal parts refreshing and indulgent-perfect for a spring or summer dinner, special occasion, or a weekend treat when you want something a little different.

Check out also this delicious Risotto al Limone (Creamy Lemon Risotto).

How to make Mojito Risotto

Mojito is one of my favorite cocktails, is the one that for me really screams SUMMER. It's simple and fresh, not too sweet, not too bitter, just right. Sugar, mint, lime, rhum and soda.

This risotto starts with the basic white risotto recipe. Then, you add some signature elements of the Mojito such as the lime and mint. The addition of shrimps will give a hint of sweetness to replace the sugar. They'll also bring the flavor of the sea to reminisce the summer beach.

The shrimps are also marinated with the lime and the mint. So the flavors will all fuse together in a perfect match.

🍽 Serving Suggestions

Serve this risotto warm and freshly stirred, topped with extra lime zest, fresh mint leaves, and maybe even a grilled lime wedge on the side. It's ideal as a main course with a side salad, or as an elegant appetizer in smaller portions.

Pair it with a chilled white wine (like Sauvignon Blanc or Pinot Grigio) or-why not?-a classic Mojito cocktail.

🧊 Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 2 days.

Reheating: Add a splash of broth or water and gently reheat in a pan over medium heat, stirring often. Avoid microwaving shrimp for too long to prevent rubbery texture.

Freezer: Not ideal, as risotto and shrimp both lose texture when frozen and thawed.

If you like this recipe, try also these other risotto recipes:

• Gorgonzola and Pears Risotto
• Asparagus Risotto
• Orange and Squid Risotto
• Risotto alla Pescatora, Seafood Risotto
• Farro with Broccoli and Shrimps

If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★

📖 RECIPE

Jessica Montanelli

Mojito Shrimp Risotto

5 from 1 vote

A flavorful risotto with marinated shrimps with lime and mint which reminds of the flavor of the Mojito cocktail.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

ServingsServings: 2 people

Ingredients Method Nutrition Notes

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

1x2x3x?

• ▢ 5.6 oz Carnaroli Rice
• ▢ 1 Shallot
• ▢ 7 oz Shrimps
• ▢ ¼ cup White Wine
• ▢ 2 Limes
• ▢ 4-5 Mint sprigs
• ▢ Vegetable stock
• ▢ Olive Oil
• ▢ 1 tablespoon Butter
• ▢ Salt
• ▢ Black Pepper

Method

 

1. Clean the shrimps and toss the heads and shells in the warm vegetable stock, together with a couple of mint sprigs to give it more flavour.
2. Chop the shrimps and put in a bowl with the lime juice, olive oil, salt, ground pepper and the finely chopped mint. Cover and set aside in the fridge to marinate for at least 10 minutes.
3. In a large pan, drizzle the olive oil, add the finely chopped shallot and let it sweat. Add the rice and toast for a couple of minutes, then pour the white wine and let it evaporate.
4. Add the warm stock to the rice, a couple of ladles at a time, letting it absorb it before adding more.
5. When the rice is almost cooked, add the shrimps and cook for another minute.
6. Turn off the heat and add a tablespoon of butter to stir in the risotto until creamy.

Nutrition

Calories: 488 kcalCarbohydrates: 73 gProtein: 26 gFat: 8 gSaturated Fat: 4 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

CourseCourse: Main Course

CuisineCuisine: Italian

Notes

• Stir risotto constantly and add warm broth little by little for that creamy texture.
• Don't add lime juice too early-it can dull the flavor when cooked. Add it right at the end for brightness.
• For an extra flavor punch, sauté the shrimp shells separately and simmer them in the broth to make a quick homemade stock.

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