Garlic shrimp with Bacon Risotto


I didn’t always like risotto. In fact in my younger years I hated it because I was used to rice. Having been born in Colombia my mum cooked several Colombian dishes, especially rice, and I liked the way rice wasn’t thick, but rather dry and fluffy, not clumping together. And I happen to really like the flavour of rice and its texture for the reasons opposite of risotto, which is creamy and thick.

I avoided risotto for years and ironically it wasn’t until I was living in Belize and wanting a bit of variety in my diet I embraced risotto. I was at a restaurant in Placencia where we used to live, Rum Fish, who made risotto. I really liked it and decided I should start making it.

Most of you are familiar with mushroom or white wine risotto but I wasn’t a huge fan of mushrooms (which I have since grown in much appreciation for) Good white wine that was affordable was hard to come by.

So I did a bit of research and discovered a recipe for bacon risotto. I have no idea where I found it but I really liked it and so did my younger son who also isn’t fond of mushrooms….yet.

I do vary the recipe every now and then and combine it with other proteins. But I think this is my favourite combination.

I really like garlic shrimp but in small doses and I don’t want it to conflict with the risotto but rather compliment it. So I cook only 5 or 6 pieces of shrimp per person.


Plated garlic shrimp risotto

Garlic Shrimp with Bacon Risotto

You will love the garlicky creaminess of this Risotto, accompanied with Garlic Shrimp. It's great comfort food. Pair it with a crisp citrus white wine.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Italian
Servings 6 People


  • 10 Slices bacon Cut into bite size pieces
  • 4 Garlic cloves, minced Opt for locally grown garlic
  • 1 1/3 Cup Arborio rice
  • 1/2 Cup Dry white wine
  • 5 Cups Chicken broth Opt for low-sodium
  • 1/4 Cup Paremeggiano Reggiano cheese
  • 2 tbsp Unsalted butter
  • 20 Large shrimp, deveined and shell removed
  • Fresh chives, chopped in small pieces Optional


  • In a medium size pot heat chicken broth on low.
  • Clean shrimp by removing shell and deveining. In a bowl combine 1 tbsp minced garlic, aprox 2 cloves, shrimp and 2 tbsp of olive oil.
  • In a separate pot cook up bacon bits on medium heat. Once cooked removed from pot to a plate with paper towel to absorb oil.
  • In the same pot cook 2 cloves of garlic on low, till it's just cooked. About 3 minutes. Add arborio rice and cook another 2 minutes, stirring regularly.
  • Add wine and stir well. Let rice absorb wine and then add broth 1/2 cup at a time. Stir regularly. As rice absorbs broth continue to add more 1/2 cup at a time until all broth is used, stirring regularly.
  • Once all broth has been added to risotto cook 2 minutes then add 2 tbsp of butter and stir till incorporated. Add parm cheese till incorporated. Then add bacon, stir well.
  • Cook garlic in large frying pan on medium to high heat. Shrimp are done when pink on both sides. About 2-4 minutes. Take care not to overcook shrimp.
  • Transfer risotto to large serving bowl and top with garlic shrimp, grated parm cheese and chives. Serve immediately.
    Garlic shrimp with Bacon Risotto

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