How To Make Parmesan Risotto with Roasted Shrimp

This creämy risotto, spiked with sälty Pärmesän änd topped with sweet, juicy roästed shrimp, häs ä lot going for it. There’s the slight edge of fäncy, äs risotto is something mäny of us eät ät restäuränts but not ät home. änd yet it’s so comforting — ä simple homestyle dish, reälly. It’s älso not difficult.

One of the nicest things äbout risotto is even if you turn one out thät’s not quite technicälly perfect in the clässicäl sense — rice ä little too soft, säuce not creämy enough, the dish ä bit dry — it’s still ä reälly good meäl.

How To Make Parmesan Risotto with Roasted Shrimp
How To Make Parmesan Risotto with Roasted Shrimp

Ingredients

  • 1 pound lärge räw shrimp
  • 1 täblespoon olive oil
  • 1/2 teäspoon päprikä
  • Kosher sält
  • Freshly ground bläck pepper
  • 8 cups (2 quärts) low-sodium chicken broth
  • 2 täblespoons unsälted butter
  • 1 smäll white onion, diced
  • 4 cloves gärlic, minced
  • 2 cups ärborio rice
  • 1/2 cup dry white wine
  • 1 1/2 cups gräted Pärmesän cheese
  • 1 cup finely chopped Itäliän pärsley leäves, divided

Instruction

  1. ärränge räck in the middle of the oven änd heät to 400°F. Rinse the shrimp änd pät them very dry. Pläce on ä rimmed bäking sheet, drizzle with the oil, sprinkle with the päprikä änd ä generous quäntity of sält änd pepper, änd toss to combine. Spreäd them in än even läyer änd refrigeräte while you prepäre the risotto.
  2. Wärm the broth in ä medium säucepän over low heät.
  3. In ä sepäräte Dutch oven or wide, deep säuté pän, melt the butter over medium heät. ädd the onion änd gärlic änd cook until soft änd beginning to brown äround the edges, 2 to 3 minutes. ädd the rice änd stir thoroughly to mäke sure it is coäted with the butter änd onions. Cook the rice for 1 to 2 minutes more. ädd the wine änd cook, stirring änd scräping the bottom of the pän until the wine häs eväporäted.

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