2 tablespoons chopped fresh parsley, plus 2 teaspoons
2 tablespoons grated parmesan
Directions:
Bring the broth and 1/4 cup of the wine to a simmer in a saucepan.
Melt 2 tablespoons of the butter in a skillet over medium heat. Add 1 teaspoon of the garlic and crushed red pepper, then the shrimp.
Sauté until the shrimp begin to turn pink, about 2 minutes. Add the remaining 1/2 cup wine and simmer until the shrimp are just cooked through, about 2 minutes.
Drain the shrimp, reserving the cooking liquid. Melt the remaining 4 tablespoons of butter in a heavy skillet over medium heat.
Add the onion and the remaining 1 teaspoon of garlic and sauté until the onion is pale golden, about 4 minutes. Add the rice and stir to coat, about 2 minutes. Add 2 cups of the broth mixture.
Simmer until all the liquid is absorbed, stirring often. Continue adding the broth mixture 1 cup at a time, stirring often and simmering until the liquid is absorbed before adding more, about 20 minutes.
Stir in the reserved shrimp cooking liquid. Cook until the rice is just tender and the mixture is creamy, about 5 minutes longer.
Remove from the heat and stir the shrimp and 2 tablespoons of the parsley into risotto. Season the risotto to taste with salt and pepper.
Transfer to serving bowls and sprinkle with the remaining parsley and grated parmesan.
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Shrimp Risotto
Serves 2
Ingredients:
5 cups vegetable broth
3/4 cup dry white wine
6 tablespoons butter
2 teaspoons garlic, minced
1/4 teaspoon red pepper, dried and crushed
1/2 lb. uncooked shrimp, peeled, deveined
3/4 cup onion, finely chopped
1 1/2 cups Arborio rice
2 tablespoons chopped fresh parsley, plus 2 teaspoons
2 tablespoons grated parmesan
Directions:
Bring the broth and 1/4 cup of the wine to a simmer in a saucepan.
Melt 2 tablespoons of the butter in a skillet over medium heat. Add 1 teaspoon of the garlic and crushed red pepper, then the shrimp.
Sauté until the shrimp begin to turn pink, about 2 minutes. Add the remaining 1/2 cup wine and simmer until the shrimp are just cooked through, about 2 minutes.
Drain the shrimp, reserving the cooking liquid. Melt the remaining 4 tablespoons of butter in a heavy skillet over medium heat.
Add the onion and the remaining 1 teaspoon of garlic and sauté until the onion is pale golden, about 4 minutes. Add the rice and stir to coat, about 2 minutes. Add 2 cups of the broth mixture.
Simmer until all the liquid is absorbed, stirring often. Continue adding the broth mixture 1 cup at a time, stirring often and simmering until the liquid is absorbed before adding more, about 20 minutes.
Stir in the reserved shrimp cooking liquid. Cook until the rice is just tender and the mixture is creamy, about 5 minutes longer.
Remove from the heat and stir the shrimp and 2 tablespoons of the parsley into risotto. Season the risotto to taste with salt and pepper.
Transfer to serving bowls and sprinkle with the remaining parsley and grated parmesan.
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