Shrimp Risotto
A creamy and flavorful risotto made with tender shrimp and aromatic ingredients, perfect for a sophisticated meal.
Ingredients
- 300 g shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine optional
- 4 cups chicken or seafood stock warm
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream optional for extra creaminess
- 1 teaspoon lemon zest
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Add shrimp and season with salt and black pepper. Cook for 2-3 minutes until pink and set aside.
- In the same skillet, melt butter and sauté onion for 3-4 minutes until soft. Add garlic and cook for 1 minute.
- Stir in Arborio rice and cook for 2 minutes, coating the grains with butter.
- Pour in the white wine (if using) and cook until absorbed.
- Add warm stock, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue until the rice is creamy and cooked through (about 20 minutes).
- Stir in Parmesan cheese, heavy cream (if using), lemon zest, and the cooked shrimp. Adjust seasoning with salt and black pepper.
- Serve hot, garnished with fresh parsley.
NUTRITION FACTS (Per Serving)
Calories: 380 kcal
Carbs: 45 g
Fat: 12 g
Protein: 22 g