Parmesan Risotto with Roasted Shrimp Recipe
By thekitchn.com |A dinner party-worthy recipe for creamy Parmesan risotto that's topped with simply roasted shrimp. Easy food beverage for breakfast lunch dinner simple recipes idea to cook bake and grill - NeedTaste
Prep time:
Cook time:
Total time:
Yield: 4 Servings
Rated 4/5 based on 435 Reviews
Ingredients:
1 pound large raw shrimp
1 tablespoon olive oil
1/2 teaspoon paprika
Kosher salt
8 cups (2 quarts) low-sodium chicken broth
1 pound large raw shrimp
1 tablespoon olive oil
1/2 teaspoon paprika
Kosher salt
8 cups (2 quarts) low-sodium chicken broth
Instructions:
- Arrange rack in the middle of the oven and heat to 400°F. Rinse the shrimp and pat them very dry. Place on a rimmed baking sheet, drizzle with the oil, sprinkle with the paprika and a generous quantity of salt and pepper, and toss to combine. Spread them in an even layer and refrigerate while you prepare the risotto.
- Warm the broth in a medium saucepan over low heat.
- In a separate Dutch oven or wide, deep sauté pan, melt the butter over medium heat. Add the onion and garlic and cook until soft and beginning to brown around the edges, 2 to 3 minutes. Add the rice and stir thoroughly to make sure it is coated with the butter and onions. Cook the rice for 1 to 2 minutes more. Add the wine and cook, stirring and scraping the bottom of the pan until the wine has evaporated.