Try this rich, flavourful risotto made with parmesan and roasted shrimp.
Prep Time: 10 minutes
Cook Time: 30 minutes
1 lb large raw shrimp, easy to peel or tail-on
1 tablespoon olive oil
1/2 teaspoon paprika
8 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 small white onion, diced
4 cloves garlic, minced
2 cups arborio rice
1/2 cup frozen peas (optional)
1/2 cup dry white wine
1 1/2 cup parmesan cheese, grated
1 cup parsley leaves, finely chopped
Salt and pepper to taste
Thaw shrimp per packaging guide. Once shrimp is thawed, rinse and pat dry. Place shrimp on a baking sheet lined with parchment paper. Drizzle olive oil, sprinkle paprika and salt and pepper to taste. Toss to combine and spread an even layer. Set aside in refrigerator.
In a small pot, warm the chicken broth on low heat.
In a non-stick, deep and wide pan, melt the unsalted butter on medium-low. Add the onion, garlic and cook until soft or browning. Add the rice and stir thoroughly to coat the rice with butter and onions and garlic for about 1 minute. Add the wine and cook, stirring and scraping the bottom until the wine has evaporated. Add the warm chicken brother one ladle at a time, stirring frequently. Before adding another ladle, wait for previous to evaporate and continue this for about 18-20 minutes. If the liquid is evaporating quickly and the rice is boiling, reduce the heat to a gentle simmer and continue with adding broth.
Preheat the oven to 400°F.
Begin to taste the rice after 13 minutes to see how far it has cooked. Add the frozen peas. The risotto is ready when the rice is still a bit chewy and the consistency is a thick porridge.
In the last 5 minutes of cooking the rice, put the shrimp in the oven and cook through, about 5-6 minutes. Shrimp will turn pink and opaque.
Once the risotto is cooked, turn off the heat and add the parmesan cheese and parsley, mix well. Taste and season with salt and pepper as needed. Add the risotto in bowls and top with roasted shrimp. Serve immediately.