Description
A creamy, satisfying shrimp risotto that’s ready in just 30 minutes and made all in one pot, perfect for a quick family dinner.
Ingredients
Scale
- 1.2 liters chicken broth
- 30g unsalted butter or olive oil
- 40g finely chopped shallots
- 2 teaspoons minced garlic
- 200g Arborio rice
- Kosher salt, to taste
- 120ml dry white wine
- 450g large raw shrimp, peeled and deveined
- 100g finely grated Parmesan cheese
- Black pepper, to taste
- Chopped parsley or chives for garnish
Instructions
- Warm the chicken broth in a separate pot over low heat for about 5-10 minutes.
- Melt the butter (or heat the olive oil) in a heavy-bottomed pan over medium heat. Add the chopped shallots and cook until translucent, about 4 minutes. Then add the minced garlic and cook for another minute.
- Stir in the Arborio rice and let it toast for 2-3 minutes, stirring occasionally.
- Pour in the dry white wine and let it reduce until most of the liquid is absorbed.
- Gradually add the warm chicken broth, about ½ cup at a time, stirring continuously until creamy, which should take about 25-35 minutes.
- In a separate skillet, season the shrimp with salt and pepper, then cook over high heat for about 2 minutes on each side until pink.
- Once the risotto is creamy and al dente, remove from heat and stir in the Parmesan cheese. Let it rest for about 5 minutes.
- Serve topped with shrimp, an extra sprinkle of cheese, and a garnish of parsley or chives.
Notes
This risotto is customizable. Use leftover veggies or different proteins as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 150mg