Creamy Shrimp Risotto

Ingredients

• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 4 cups (950ml) vegetable or seafood broth 4 cups (950ml) vegetable or seafood broth
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons butter 2 tablespoons butter
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons fresh thyme leaves 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the vegetable or seafood broth over medium heat and keep it simmering.
2. 2.
   In a separate large pan, heat the olive oil and butter over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
4. 4.
   Add the Arborio rice to the pan and stir it for a minute until it is well coated with the oil and butter.
5. 5.
   Pour in the white wine and cook until it is absorbed by the rice.
6. 6.
   Begin adding the simmering broth to the rice, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more.
7. 7.
   Continue this process for about 20 minutes or until the rice is al dente, tender but still slightly firm to the bite.
8. 8.
   While the rice is cooking, season the shrimp with salt and pepper.
9. 9.
   In a separate pan, heat a tablespoon of olive oil over medium-high heat and cook the shrimp until pink and cooked through, about 2-3 minutes per side. Set aside.
10. 10.
    Once the rice is cooked, remove the pan from the heat and stir in the grated Parmesan cheese, fresh thyme leaves, and chopped parsley.
11. 11.
    Gently fold in the cooked shrimp and drizzle with lemon juice.
12. 12.
    Season with salt and pepper to taste.
13. 13.
    Let the risotto rest for a few minutes before serving to allow the flavors to meld together.
14. 14.
    Serve the Creamy Shrimp Risotto hot, garnished with additional Parmesan cheese and fresh herbs if desired.

Treat your ingredients with care...

• Shrimp — Make sure to properly devein and remove the shells from the shrimp before cooking to ensure a clean and enjoyable eating experience.

Tips & Tricks

• To enhance the flavor, use homemade vegetable or seafood broth instead of store-bought.
• Stir the risotto gently to avoid breaking the grains of rice and releasing too much starch.
• For a creamier texture, add a splash of heavy cream at the end.
• Experiment with different herbs like basil or tarragon for a unique twist.
• If you prefer a spicier kick, add a pinch of red pepper flakes during the cooking process.

Serving advice

Serve the Creamy Shrimp Risotto as a main course accompanied by a fresh green salad and crusty bread. Garnish with additional Parmesan cheese and fresh herbs for an extra touch of elegance.

Presentation advice

Present the Creamy Shrimp Risotto in individual shallow bowls, allowing the vibrant colors of the dish to shine through. Sprinkle some fresh herbs on top and serve with a lemon wedge for an inviting presentation.