Shrimp Risotto with White Wine

Shrimp Risotto with White Wine

Sauté (in 1 Tbsp butter and oil) 1/4 cup of finely chopped onions and a 1/2 tsp of garlic for a couple of minutes over medium heat

Add about a cup of Arborio rice – cook for about 2 minutes – stirring to coat the rice

Add 1/2 cup of white wine and continue to stir.

As the liquid absorbs add a 1/2 cup of chicken broth at a time.

Stir frequently.

Repeat until for about 15-18 minutes until rice is Al dente but starting to look creamy.

Add 1lb uncooked large shrimp and another 1/2 cup of broth stir until shrimp are almost cooked and add another 1/2 cup if it’s too thick – cook 2 more minutes

Take off heat and add 1/4 cup Parmesan cheese (to you liking) and stir

If you like it a little creamier- add a dollop of butter and stir until mixed in.

Plate and sprinkle a little chopped parsley and Parmesan if you’d like.

Don’t forget to pour yourself some of the leftover wine!