Risotto with Jumbo Shrimp and Octopus: Recipe & Perfect Wine Pairing Guide

Introduction

There’s something magical about gathering around the table with a dish that unites elegance, comfort, and adventure. Risotto with Jumbo Shrimp and Octopus is just that—a culinary showstopper that blends the creamy richness of Italian risotto with the delicate flavors of seafood. Whether you’re a seasoned home cook or just looking to impress guests, this recipe transforms simple ingredients into pure luxury. And, of course, the experience isn’t complete without the right wine pairing. Finding the perfect match elevates every bite, turning dinner into a celebration. With Vinomat, discovering the ideal wine for Risotto with Jumbo Shrimp and Octopus is easier than ever, whether you’re shopping at Total Wine, Trader Joe’s, or your favorite local wine shop.

About This Dish

Risotto is an icon of Italian comfort food—creamy, savory, and infinitely adaptable. Traditionally from northern Italy, risotto’s reputation comes from its unique cooking process: Arborio rice is slowly simmered with stock and stirred until it releases starch, creating a velvety texture. When paired with jumbo shrimp and octopus, the dish becomes a seafood lover’s dream, echoing the flavors of coastal Mediterranean kitchens.

In the United States, risotto has found a devoted following among food enthusiasts who appreciate both its simplicity and its potential for creative, multicultural twists. The addition of ocean-fresh shrimp and tender octopus brings a depth of umami and sweetness, making each spoonful a harmonious blend of land and sea. This dish isn’t just dinner—it’s an experience that transports you to seaside trattorias and bustling farmers markets, all in your own kitchen.

What makes this recipe special is its balance of flavors and textures: the creamy rice, the sweet, briny seafood, and subtle herbal and vegetal notes from white asparagus and thyme. It’s a celebration of freshness and technique, perfect for pairing with a crisp, aromatic wine. Whether you’re cooking for a romantic date night or a festive family meal, Risotto with Jumbo Shrimp and Octopus promises to impress.

Key Ingredients & Their Role

Arborio Rice: This short-grain Italian rice is the backbone of risotto, prized for its high starch content that creates the dish’s signature creaminess. It absorbs flavors beautifully, making it the ideal canvas for seafood and wine pairing.
Jumbo Shrimp: Plump, sweet, and briny, jumbo shrimp add protein and a luxurious texture. Their subtle flavor welcomes both zesty and creamy wine pairings, like a citrusy Sauvignon Blanc or a rich Chardonnay.
Octopus (Squid in this recipe): Tender squid provides a gentle chew and a mild, oceanic note that deepens the umami profile. For wine, think about options with bright acidity to cut through the richness and enhance the seafood’s natural sweetness.
White Wine: Used in both cooking and pairing, dry white wine like Pinot Grigio or Sauvignon Blanc adds acidity and complexity. It amplifies the flavors of shrimp and octopus, while its crispness balances the creaminess of the risotto.
White Asparagus: Mild and slightly earthy, white asparagus brings a seasonal vegetable component and a touch of bitterness—perfect for pairing with mineral-driven wines.
Parmesan Cheese & Heavy Cream: These ingredients finish the risotto, adding nutty depth and a silky mouthfeel. Their richness calls for wines with enough acidity or minerality to refresh the palate.
Fresh Thyme & Microgreens: These herbs brighten the dish and add visual appeal, encouraging pairings with aromatic whites or light reds that complement their freshness.

Every ingredient in Risotto with Jumbo Shrimp and Octopus plays a role in creating a layered, memorable flavor profile. When choosing wine for this recipe, consider body, acidity, and aromatic intensity for the perfect match.

Recipe

Ingredients:

1 1/2 cups Arborio rice
4 cups Chicken or vegetable stock
1 cup Dry white wine
12 pieces Large jumbo prawns (peeled and deveined)
200 g Squid (cleaned and sliced into rings)
3 tbsp Unsalted butter
1/2 cup Heavy cream
1/2 cup Parmesan cheese (finely grated)
2 tbsp Olive oil
2 pieces Shallots (finely chopped)
2 cloves Garlic (minced)
6 spears White asparagus (trimmed and cut into smaller pieces)
1 tsp Fresh thyme (leaves only)
To taste Salt
To taste Black pepper
Small handful Microgreens (for garnishing)

Instructions:

Prepare the mise-en-place by finely chopping the shallots and mincing the garlic. Trim and slice the white asparagus into smaller pieces. Grate the Parmesan cheese using a fine grater.
Heat the chicken or vegetable stock in a small pot on medium-low heat to keep it warm.
In a large skillet or saucepan, heat 1 tbsp of olive oil over medium heat. Add the squid rings and cook for 2 minutes until tender. Remove and set aside.
In the same skillet, add another 1 tbsp of olive oil and sauté the jumbo prawns for 2-3 minutes on each side until pink and fully cooked. Season lightly with salt and pepper. Remove from the skillet and set aside.
Add 2 tbsp of butter to the skillet over medium heat. Sauté the shallots and garlic until fragrant and translucent, about 2-3 minutes.
Stir in the Arborio rice, coating it in the butter, and cook for 1-2 minutes until lightly toasted.
Pour in the white wine and stir continuously until the wine is absorbed by the rice.
Add the warm stock one ladle at a time, stirring continuously and waiting for each addition to be absorbed before adding the next. Repeat until the rice is al dente, about 18-20 minutes.
Stir in the heavy cream, Parmesan cheese, and 1 tbsp of butter. Season the risotto with salt and pepper to taste.
Gently fold the white asparagus into the risotto and cook for an additional 2 minutes.
Return the cooked squid and prawns to the skillet, arranging them on top for an elegant presentation. Sprinkle fresh thyme leaves over the dish.
Plate the risotto by spooning it into shallow bowls. Arrange the prawns, squid, and asparagus decoratively on top. Garnish with microgreens and serve immediately.

Nutrition Facts (per serving):

Calories: 590 kcal
Protein: 35.0g
Fat: 25.0g
Carbohydrates: 55.0g
Salt: 2.5g

Dietary Information: Contains gluten, Contains dairy, Nut-free

Perfect Wine Pairings

The right wine pairing for Risotto with Jumbo Shrimp and Octopus can turn a great meal into an unforgettable experience. Seafood risotto demands a wine that’s bright, refreshing, and able to cut through the dish’s creamy, umami-rich layers. Here’s how to find your perfect match:

What to Look For

Body: Opt for medium-bodied whites that won’t overpower the delicate seafood, but are substantial enough to stand up to the cream and cheese.
Acidity: High acidity is crucial—it cleanses the palate and emphasizes the natural sweetness of the shrimp and octopus.
Aromatics: Look for wines with citrus, stone fruit, or floral notes to complement the herbal and vegetal accents in the risotto.
Tannins: For reds, choose very light, low-tannin wines to avoid clashing with the seafood.

Recommended Wines & Where to Buy

1. California Sauvignon Blanc

Why: Crisp, zesty, and loaded with citrus and green apple notes. Its acidity balances the richness of the risotto and enhances the seafood’s freshness.
Try: Napa or Sonoma Sauvignon Blancs from producers like Duckhorn or Cakebread Cellars ($18-28). Widely available at Total Wine and BevMo.

2. Italian Pinot Grigio

Why: Dry, mineral-driven, and food-friendly. The subtle floral and pear notes pair beautifully with shrimp and the creamy texture of the risotto.
Try: Santa Margherita Pinot Grigio ($20-25), found at Trader Joe’s and local wine shops.

3. Oregon Pinot Gris

Why: Slightly more weight than Italian Pinot Grigio, with crisp acidity and a touch of tropical fruit—excellent for dishes with both seafood and cream.
Try: King Estate Pinot Gris ($15-20), easy to find at BevMo and many grocery stores.

4. Spanish Albariño

Why: High acid, stone fruit flavors, and saline minerality. Albariño is a classic with shellfish and octopus, making it an adventurous, delicious choice.
Try: Paco & Lola Albariño ($18-24), available at Total Wine and specialty shops.

5. California Chardonnay (Unoaked)

Why: If you prefer something with more richness but not too heavy, an unoaked Chardonnay offers lemon, apple, and fresh cream flavors—ideal with seafood risotto.
Try: Sonoma-Cutrer Unoaked Chardonnay ($18-22) at Trader Joe’s and BevMo.

6. French Chablis (Chardonnay)

Why: Classic mineral-driven white with bracing acidity and subtle citrus—pairs elegantly with shrimp, octopus, and the Parmesan finish.
Try: William Fevre Chablis ($25-30), available at Total Wine.

If you want a light red, opt for a chilled Oregon Pinot Noir or a Beaujolais from France, both of which offer red fruit and earthy notes without heavy tannins.

Vinomat makes discovering your ideal wine pairing simple—just enter the dish, and get curated recommendations based on local availability and your budget.

Cooking Tips & Techniques

Creating a restaurant-quality risotto at home is absolutely achievable with a few expert tips:

Patience Is Key: Risotto is all about slow cooking and constant stirring. Take your time when adding stock—let each ladleful fully absorb before adding more for the creamiest texture.
Perfect Seafood: Cook the squid and shrimp just until done—overcooking can make them tough. Remove them from heat once opaque and tender, then return to the risotto at the end to warm through without losing their succulence.
Use Warm Stock: Always keep your stock hot before adding to the rice. Cold stock slows cooking and can result in uneven texture.
Season in Layers: Season the seafood, the rice, and the finished dish. Taste as you go and adjust salt and pepper for depth and balance.
Finish with Fat: Stirring in butter, cream, and cheese at the end is essential for a silky finish. If you want even more richness, add a drizzle of good olive oil just before serving.
Don’t Rush the Rice: Arborio rice should be al dente—tender but with a slight bite. Overcooked risotto can become mushy, so check frequently near the end of cooking.

Serving Suggestions

Risotto with Jumbo Shrimp and Octopus deserves a beautiful presentation and thoughtful accompaniments:

Serve in Shallow Bowls: Spoon risotto into wide, shallow bowls for the best showcase of the seafood and garnishes.
Garnish Generously: Use microgreens, fresh thyme, and extra Parmesan to add color and freshness.
Accompaniments: Pair with a crisp arugula or shaved fennel salad, roasted asparagus, or steamed artichokes for added brightness and texture.
Set the Scene: Dim the lights, light a few candles, and set your table with nice stemware. Pour your wine pairing just before serving to highlight its aromas. A crusty baguette and good olive oil complete the spread.

Whether you’re hosting a dinner party or treating yourself to a special night in, this dish is guaranteed to impress and delight.

Conclusion

Risotto with Jumbo Shrimp and Octopus brings together the best of Italian tradition and American creativity—a creamy, seafood-packed dish that’s perfect for pairing with your favorite wines. With Vinomat, you can discover the perfect match every time, sourcing top wine recommendations from Total Wine, Trader Joe’s, BevMo, and beyond. Whether you’re a wine novice or an aficionado, there’s a pairing here to elevate your next meal. Gather your ingredients, uncork a bottle, and savor the magic of food and wine pairing at home.