This creamy and flavorful Shrimp Risotto is a classic Italian dish elevated with succulent shrimp and a rich, velvety texture. It's a comforting and elegant meal perfect for a special occasion or a delightful weeknight dinner.
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups hot chicken or vegetable broth
- 1 lb large shrimp, peeled and deveined
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil and butter in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the grains are lightly toasted.
- Pour in the white wine and stir until it is completely absorbed by the rice.
- Begin adding the hot broth, one ladleful at a time, stirring frequently. Wait until each ladleful is almost completely absorbed before adding the next. Continue this process for about 15-18 minutes.
- While the risotto is cooking, season the shrimp with salt and pepper.
- Add the seasoned shrimp to the risotto during the last 5 minutes of cooking. Stir gently until the shrimp are pink and cooked through.
- Once the rice is al dente and the risotto is creamy, stir in the grated Parmesan cheese and chopped fresh parsley.
- Season with salt and black pepper to taste. Serve immediately.
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