Description
A creamy Italian Parmesan Risotto served with roasted shrimp — a perfect romantic dinner for two.
Ingredients
1 pound large raw shrimp
1 tablespoon olive oil
1/2 teaspoon paprika
Kosher salt
Freshly ground black pepper
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 dry white wine
1 1/2 cups grated Parmesan cheese
1 cup finely chopped Italian parsley leaves, divided
Instructions
1. Arrange rack in the middle of the oven and heat to 400°F. Rinse shrimp and pat very dry. Toss with oil, paprika, salt, and pepper. Spread evenly on a baking sheet and refrigerate.
2. Warm broth in a saucepan over low heat.
3. In a large sauté pan, melt butter over medium heat. Add onion and garlic, cook until golden.
4. Add rice and stir until coated. Pour in wine; let it evaporate.
5. Add warm broth one ladle at a time, stirring often. Continue until creamy and rice is tender.
6. Roast shrimp in oven for 5 minutes until pink.
7. Stir Parmesan and half the parsley into risotto. Serve topped with shrimp and remaining parsley.
Notes
Use freshly grated Parmesan for the best texture. Adjust broth amount depending on rice tenderness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 2g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 220mg
Keywords: Parmesan Risotto, roasted shrimp dinner, creamy rice recipe, Italian dish