Spicy Shrimp Risotto
Ingredients
The risotto
-
½
cup
arborio rice
-
2
cups
low-sodium chicken broth
-
½
white or yellow onion
finely diced
-
2
cloves
garlic, minced
-
⅓
cup
white wine
-
⅓
cup
parmesan cheese
-
2
Tbsp
half and half
-
¼
cup
olive oil
-
1
tsp
crushed red pepper
-
salt
to taste
-
pepper
to taste
The shrimp
-
12
medium-sized
shrimp, cleaned, deveined, and tails removed
Garnish
Instructions
- Marinate the shrimp with olive oil, crushed red pepper, salt, and pepper.
- Heat chicken broth in a saucepan and keep it warm.
- Sauté onion in olive oil until softened, then add garlic and cook until fragrant.
- Toast arborio rice in the pan for a few minutes.
- Add white wine and let it absorb into the rice.
- Gradually add warm chicken broth, stirring frequently until absorbed.
- Cook the shrimp in a separate pan until crispy and cooked through.
- Once the risotto is creamy and al dente, stir in parmesan and half and half.
- Serve the risotto topped with shrimp and garnish with parsley.
Nutrition Facts (estimated)
Servings
2
Calories
500
Total fat
20g
Total carbohydrates
50g
Total protein
25g
Sodium
600mg
Cholesterol
150mg
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