Risotto can seem intimidating but we’re here to show you just how simple it can be! This recipe for shrimp risotto is good for you and will impress everyone at the table.
Enjoy this recipe for shrimp risotto and don’t forget to Eat Seafood America!
| 4 cups chicken broth | |
| 2 Tablespoons olive oil | |
| 1 cup Arborio rice | |
| 1 cup dry white wine | |
| 1 pound shrimp (uncooked, peeled & deveined) | |
| 2 Tablespoons butter, unsalted | |
| 1 Tablespoon Worcestershire sauce | |
| 3 cloves garlic, minced | |
| 2 shallots, finely chopped | |
| salt and pepper, to taste | |
| 3 green onions, thinly sliced |
Treat yourself and your family to a delicious meal that will have everyone asking for leftovers!
| 1. | Heat chicken broth to a simmer in a saucepan. Leave to keep warm on the burner while you prepare the risotto. In a large stockpot, heat the oil over medium heat. Saute shallots for a couple of minutes. |
| 2. | Add in the rice and sauté for a couple of minutes until lightly toasted. Pour in the white wine and stir until evaporated. Add a ladle of the heated chicken stock to your rice and stir until evaporated. Repeat this process until the rice is done. This will take approximately 20 minutes and the rice will be done when it still has a nice bite to it but is fully cooked. |
| 3. | Meanwhile, melt butter in a large saute pan over medium heat. Add garlic and heat until fragrant. Add shrimp and Worcestershire sauce and cook until the shrimp are pink. When shrimp is cooked, chop it up into pieces and stir into your cooked risotto. Top bowls of risotto with green onions. |
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