Shrimp RisottoShrimp RisottoShrimp Risotto
Ingredients
- 1 1/2 cups Arborio rice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 1/2 cups chicken broth, divided
- 2 tablespoons butter
- 1/2 cup dry white wine
- 1 pound shrimp, peeled and deveined
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Steps
- In a large saucepan over medium heat, heat olive oil. Add garlic and onion. Cook until softened, about 5 minutes. Add salt and pepper.
- Add rice to the pan and stir until coated with oil. Pour in 1 cup of broth and stir until liquid is absorbed.
- Continue adding broth 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next.
- When all broth has been added and rice is tender but still slightly firm to the bite, stir in butter and wine.
- Add shrimp to the pan and cook until pink, about 5 minutes. Serve immediately.
Tags
shrimp risotto
risotto
seafood risotto
Italian risotto
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