Shrimp Risotto
Ingredients
The Shrimp
-
1
teaspoon
Italian seasoning
-
1
teaspoon
garlic powder
-
1
pound
uncooked large shrimp, peeled and deveined
-
to taste
salt and black pepper
-
1
tablespoon
cooking oil
-
4
tablespoons
unsalted butter, divided
-
1
tablespoon
minced garlic
The Rice
-
¾
cup
onion, diced
-
2
teaspoons
thyme
-
1
leaf
bay leaf
-
¼
teaspoon
crushed red pepper (optional)
-
1½
cups
arborio rice
-
¾
cup
dry white wine
-
5
cups
low-salt chicken broth
-
1
lemon
juiced
-
½-1
cup
grated Parmesan cheese
To Serve
-
fresh parsley
-
grated Parmesan
Instructions
- Whisk together Italian seasoning and garlic powder in a bowl.
- Season shrimp with salt, pepper, and the spice mixture.
- In a skillet, heat oil and butter, then add shrimp and cook for about 2 minutes on each side.
- Add minced garlic and sauté for about 30-60 seconds, then transfer shrimp to a plate.
- Melt remaining butter in the skillet, then add onion, thyme, bay leaf, and remaining garlic; sauté until onion is translucent.
- Stir in rice and toast for 2 minutes, then add wine and 1 cup of chicken broth.
- Simmer until liquid is absorbed, stirring often, and continue adding broth one cup at a time for about 18-20 minutes.
- Finally, add Parmesan and lemon juice, cooking until the rice is tender and creamy.
- Remove from heat, top with shrimp, and serve garnished with grated Parmesan and parsley.
Nutrition Facts (estimated)
Servings
6
Calories
638
Total fat
19g
Total carbohydrates
60g
Total protein
41g
Sodium
2671mg
Cholesterol
248mg
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