Shrimp Risotto | How to Make Delicious Risotto

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, while canned tuna is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories, while pecorino is often less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be more budget-friendly.

Add chicken broth to a pot and heat it on the stove, keeping it warm on the side.

Clean the shrimp by removing the tails and cutting them down the middle with scissors, stopping before the end to keep them together.

Rinse the shrimp under cold running water to ensure they are clean.

Add olive oil and a dollop of butter to a heavy pan over medium heat.

Thinly slice shallots and add them to the pan, sautéing for about 1-2 minutes until soft.

Add arborio rice to the pan with the shallots, butter, and olive oil, stirring constantly for about 2 minutes to coat the rice.

Add a splash of white wine (pinot grigio) and stir until absorbed into the rice.

Begin adding hot chicken broth one ladle at a time, stirring until each addition is absorbed before adding more.

Repeat the process until all the broth is used up, stirring constantly for about 20 minutes.

When down to the last ladle of broth, add the shrimp and cook for 3-5 minutes until fully cooked.

Add the last bit of chicken broth and stir until absorbed and shrimp are cooked through.

Stir in fresh grated parmigiano reggiano cheese and a dollop of butter.

Add fresh squeezed lemon juice and stir one last time before plating.

Top with additional parmigiano reggiano and a sprinkle of parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens