Ingredients
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 pound shrimp peeled and deveined
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 2 shallots finely chopped
- Salt to taste
- Black pepper to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
Instructions
- Heat chicken broth in a saucepan until it simmers, then reduce heat to keep warm.
- In a large skillet, heat olive oil over medium heat. Add shallots and sauté until translucent. Add Arborio rice and cook until the rice is lightly toasted.
- Pour in the white wine and stir until the wine has evaporated.
- Add a ladle of warm broth to the rice mixture, stirring continuously until the broth is absorbed. Repeat this process until the rice is creamy and al dente, about 20 minutes.
- In another pan, melt butter over medium heat. Add garlic and sauté until fragrant. Add shrimp and cook until they are pink and opaque.
- Stir the cooked shrimp into the risotto. Season with salt and pepper. Serve garnished with grated Parmesan cheese and chopped parsley.
