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Shrimp Risotto with Bacon and Tarragon

Scott Phillips

Servings: 4 to 6

This outstanding risotto is a fabulous way to use homemade shrimp stock left over from making shrimp scampi. In fact, the stock is so easy, you might find yourself making the stock just for this risotto.


  • 2-1/2 cups homemade shrimp stock
  • 1 Tbs. olive oil
  • 2 slices thick-cut bacon, finely chopped
  • 1-1/4 cups arborio rice
  • 1/4 cup dry white wine
  • 1 14-oz. can diced tomatoes
  • 1 Tbs. minced garlic
  • 1/4 tsp. dried ground mustard
  • 1 lb. peeled and deveined large (31 to 40 per lb.) shrimp
  • 1 cup (1 oz.) finely grated Parmigiano-Reggiano
  • 2 Tbs. chopped fresh tarragon
  • Kosher salt and freshly ground black pepper
  • Hot sauce for serving, such as Cholula (optional)

Nutritional Information

  • Calories (kcal) : 520
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 185
  • Sodium (mg): 990
  • Carbohydrates (g): 61
  • Fiber (g): 2
  • Protein (g): 38


  • In a 4-quart saucepan, combine the shrimp stock with 3 cups of water, and bring to a simmer.
  • Meanwhile, heat the oil in a 5- to 6-quart pot over medium-high heat. Add the bacon and cook, stirring occasionally, until lightly crisp, 3 to 4 minutes. Add the rice and stir until slightly translucent at the edges, 2 to 3 minutes. Add the wine and cook until almost evaporated, about 1 minute. Add the tomatoes, garlic, and mustard, and cook until most of the liquid is absorbed, about 3 minutes.
  • Ladle about 1/2 cup of stock into the pot and cook, stirring, until most of the stock is absorbed. Continue to add stock in 1/2-cup increments until the rice is al dente (a bit firm to the bite but without a hard interior), about 25 minutes.
  • Add the shrimp and cook, adding up to another 1/2 cup stock if needed, until pink, 3 to 6 minutes. Remove from the heat, and stir in the Parmigiano, tarragon, 3/4 tsp. salt, and 1/4 tsp. pepper, adding a little more stock to loosen, if necessary. Season to taste with salt and pepper and serve immediately with hot sauce on the side, if using.


Rate or Review

Reviews (4 reviews)

  • 2garden4 | 04/09/2016

    I made it and it was very good.THANK YOU

  • kungfukaren | 09/08/2015

    Not usually a huge risotto fan, but since I had shrimp stock in the freezer from making the scampi recipe from a few issues back, I decided to go for it. I was not disappointed. Lovely, nuanced flavor, took only an hour start-to-finish with no prep done ahead.

  • user-3576035 | 06/06/2015

    Delicious. The fresh tarragon is an absolute star. I used 1.5 lbs of shrimp so that I'd have enough shells to make the stock. And used all of the stock, more liquid than suggested in the recipe. Risotto is always variable, so it's good to have a little extra on hand.

  • MommyDot | 06/03/2015

    Excellent melding of flavors! Tarragon makes it special. Easy, I made 2/3's of the recipe with ~one cup rice, and did not need to use three cups of liquid. Used chicken stock/ broth (Better than Bullion brand) and although probably would have been better with the shrimp stock, was nonetheless a very, very good meal. Used 3/4 lbs of shrimp. Made plenty for my enthusiastic husband, my normal serving size, and lots of leftovers for lunch tomorow! Good meal!

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