Shrimp Risotto

Total Time Prep: 15 min. Cook: 35 min.
Yield 4 servings
Test Kitchen Approved
Creamy shrimp risotto is proof that impressive dinners don't have to be difficult.

Ingredients

  • 1 carton (32 ounces) chicken broth
  • 3 tablespoons butter
  • 1 shallot, finely chopped
  • 1 cup uncooked arborio rice
  • 2 garlic cloves, minced
  • 3/4 cup dry white wine
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon coarsely ground pepper

Directions

  1. In a large saucepan, bring broth to a simmer; keep hot. In another large saucepan, melt butter over medium heat. Add shallot; cook and stir until tender, 2-3 minutes. Add rice; cook and stir until rice is coated, 1-2 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Reduce heat to maintain a simmer; cook and stir until wine is absorbed.
  2. Add hot broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition. Cook until rice is tender but firm to the bite, and risotto is creamy. Add shrimp; cook until shrimp turn pink. Stir in cheese, parsley and pepper. Serve immediately.

Nutrition Facts

1 cup: 442 calories, 14g fat (7g saturated fat), 169mg cholesterol, 1247mg sodium, 46g carbohydrate (2g sugars, 1g fiber), 26g protein.

A creamy, cheesy, classic Italian dish, this risotto adds shrimp's tenderness and umami flavor to the mix. Your tastebuds will meet plenty of complementary flavors of wine, garlic and shallot in this al dente rice. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

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