Description
A creamy and flavorful risotto dish featuring succulent shrimp cooked in garlic butter, perfect for a delightful dinner.
Ingredients
Scale
- 1 cup Arborio rice
- 1 lb shrimp, peeled and deveined
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a saucepan, heat the broth and keep it warm over low heat.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the garlic and onion, sautéing until fragrant.
- Add the shrimp to the skillet and cook until pink, about 2-3 minutes. Remove shrimp and set aside.
- In the same skillet, add the Arborio rice and toast for 1-2 minutes.
- Pour in the white wine and stir until absorbed.
- Gradually add the warm broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- Once the rice is creamy and al dente, stir in the remaining butter and Parmesan cheese.
- Fold in the cooked shrimp and season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- For a richer flavor, use homemade broth.
- Adjust the amount of garlic according to your preference.
- This dish is best served immediately for optimal creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg
Keywords: Garlic Butter, Shrimp, Scampi, Risotto, Italian Dinner