Shrimp Risotto
Transform your weeknight dinners with this Shrimp Risotto, a flavorful and comforting meal your whole family will love. The easy-to-make risotto is packed with flavor and topped with perfectly cooked shrimp. It's easy enough for a weeknight, but impressive enough for a dinner party!
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Makes: 4 servings
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Ingredients
- 5 cups low-sodium chicken or vegetable broth
- 2 tablespoon unsalted butter, divided
- 1 cup chopped onion (from about 1 small onion)
- 1 tablespoon minced garlic, from about 3 cloves
- 1 ½ cups arborio rice
- ½ cup dry white wine (like pinot grigio)
- 1 lb. extra-large shrimp (peeled and deveined, tails can be left on or off)
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 ½ teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 tablespoon lemon juice
- 2 teaspoon lemon zest
- ½ cup grated parmesan cheese, plus more for topping
- 1 teaspoon fresh lemon zest, plus more for topping
- 1 tablespoon fresh lemon juice
- ¼ cup chopped parsley, plus more for topping
- ¼-1/2 teaspoon red pepper flakes
Instructions
- Pour chicken or vegetable broth into a medium saucepan and bring to a simmer. Lower heat and keep broth warm.
- In a separate larger saucepan, heat 1 tablespoon butter over medium heat. Add onion and cook about 5 minutes until starting to soften. Add garlic and cook for another minute, until fragrant.
- Add arborio rice to the saucepan and cook for about 2 minutes, stirring a bit, until it’s translucent around the edges.
- Pour wine into saucepan and cook, stirring until it's absorbed, about 2 minutes.
- Add 1 cup of the warmed broth to the rice. Stir and let the rice absorb the stock. Once the broth is absorbed, continue to add more, a cup at a time, stirring and letting it absorb before adding more. You don't have to stir non-stop, but stir occasionally to make sure rice doesn't start sticking to the bottom of your saucepan. Continue with the rest of the broth, or until the rice is nice and tender, but still firm (I usually use all 5 cups).
- While rice is cooking, season shrimp with ½ teaspoon paprike, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon pepper. Heat 1 tablespoon butter in a large pan over medium-high heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
- When rice is fully cooked, remove from heat and stir in remaining tablespoon butter, parmesan cheese, lemon juice, lemon zest, parsley, 1 teaspoon salt, ½ teaspoon pepper, and ¼ tsp-½ teaspoon red pepper flakes (depending on how much spice you want to add).
- Serve risotto in bowls and top with shrimp. Alternatively, you can mix shrimp into the risotto if you prefer.
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