Garlic Butter Shrimp Risotto

Ingredients

• 3 cups low-sodium chicken or vegetable broth
• 1 tbsp olive oil
• 1 small shallot, finely minced
• 3/4 cup Arborio rice
• 1/3 cup dry white wine
• 1/3 cup finely grated Parmesan
• 1 tbsp unsalted butter
• 1/2 tsp kosher salt, or to taste
• 8 oz large shrimp, peeled and deveined
• 1/4 tsp kosher salt
• to taste freshly ground black pepper
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic cloves, minced
• 1 tsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 2 tbsp chopped parsley
• as needed additional Parmesan, optional

Instructions

1. Warm broth in a saucepan over low heat. Keep it hot but not vigorously boiling.
2. Pat shrimp dry and season with salt and black pepper.
3. Heat 1 tablespoon olive oil in a wide skillet over medium-high heat.
4. Cook shrimp approximately 1-2 minutes per side until just opaque.
5. Reduce heat, add 1 tablespoon butter and garlic, and toss for approximately 30 seconds.
6. Add lemon juice and immediately transfer shrimp and garlic butter to a plate.
7. Wipe the skillet if necessary and return it to medium heat.
8. Add 1 tablespoon olive oil and shallot.
9. Cook approximately 2 minutes until softened.
10. Add Arborio rice and stir for approximately 1 minute until the edges of the grains become slightly translucent.
11. Add white wine.
12. Stir until almost completely absorbed.
13. Add approximately 1/2 cup warm broth.
14. Cook, stirring frequently, until most of the liquid is absorbed.
15. Continue adding broth approximately 1/2 cup at a time, allowing each addition to absorb before adding more.
16. After approximately 18-22 minutes, begin tasting the rice.
17. Stop adding broth when rice is creamy but still has a slight al dente bite. You may not need every drop of broth.
18. Remove from heat.
19. Stir in Parmesan and remaining tablespoon butter.
20. Taste and season with salt as necessary.
21. Divide risotto between two shallow bowls.
22. Top with garlic-butter shrimp.
23. Finish with lemon zest, parsley and additional Parmesan if desired.

Nutrition

Chef's Notes

Good risotto should slowly spread across the plate rather than sit in a stiff mound. Keep the broth warm so each addition does not dramatically lower the cooking temperature.

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