Description
A creamy and flavorful risotto featuring succulent shrimp and garlic, perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 cup dry white wine
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
- Pour in the white wine and stir until it is mostly absorbed by the rice.
- Gradually add the chicken broth, one cup at a time, stirring frequently. Allow each cup to be absorbed before adding the next. This process should take about 18-20 minutes until the rice is creamy and al dente.
- Once the rice is cooked, stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
- Gently fold the cooked shrimp back into the risotto and heat through for 1-2 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- For added flavor, consider sautéing some spinach or peas along with the onion.
- Substitute the shrimp with cooked chicken or mushrooms for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg