Seafood Risotto with Shrimp and Fresh Herbs

 

 

 

Ingredients:

For the Risotto:

1 cup Arborio rice
1 lb shrimp, peeled and deveined
1 tbsp olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1/2 cup dry white wine
1/2 cup heavy cream
2 tbsp butter
1/4 cup grated Parmesan cheese
Salt and pepper to taste
For Garnish:

Fresh herbs (parsley, basil, or thyme)
Drizzle of olive oil or sauce (optional)

Instructions:

Prepare the Shrimp:

Heat olive oil in a large skillet over medium heat.
Season shrimp with salt, pepper, and any desired herbs or spices.
Cook shrimp for 2-3 minutes per side until pink and opaque, then remove from heat and set aside.
Prepare the Risotto:

In a large pan or skillet, heat a bit of olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
Add the Liquid:

Pour in the white wine and cook until mostly absorbed by the rice.
Gradually add the broth, one cup at a time, stirring continuously and allowing the liquid to absorb before adding the next cup. This should take about 18-20 minutes, or until the rice is tender but still has a slight bite.
Finish the Risotto:

Once the rice is cooked, stir in the butter and heavy cream. Mix until the risotto is creamy and well-combined.
Stir in the grated Parmesan cheese and adjust the seasoning with salt and pepper.
Assemble the Dish:

Gently fold the cooked shrimp into the risotto.
Serve the risotto in bowls, garnished with fresh herbs and a drizzle of olive oil or sauce, if desired.
Enjoy:

Savor the creamy seafood risotto with perfectly cooked shrimp and fresh herbs for a delightful meal!