Parmesan cheese adds rich, creamy flavors to this risotto, which is served with juicy roasted shrimp. This dish is great for a special event or a cozy dinner during the week.
Ingredients: 1 cup Arborio rice. 4 cups chicken or vegetable broth. 1/2 cup grated Parmesan cheese. 1/4 cup dry white wine. 1 pound large shrimp, peeled and deveined. 2 tablespoons olive oil. 1 tablespoon minced garlic. 1/4 teaspoon red pepper flakes. Salt and pepper to taste. 2 tablespoons chopped fresh parsley.
Instructions: Preheat the oven to 400F 200C. In a baking dish, toss the shrimp with olive oil, minced garlic, red pepper flakes, salt, and pepper. Roast for 8-10 minutes until the shrimp are pink and cooked through. In a saucepan, bring the broth to a simmer and keep it warm over low heat. In a separate large saucepan, heat olive oil over medium heat. Add the Arborio rice and cook, stirring constantly, for 2-3 minutes until lightly toasted. Pour in the white wine and cook, stirring, until absorbed. Ladle in a cup of warm broth into the rice and cook, stirring frequently, until absorbed. Continue adding broth, one ladleful at a time, and stirring until the rice is creamy and tender, about 20-25 minutes. Stir in the grated Parmesan cheese until melted and creamy. Serve the risotto topped with roasted shrimp and garnish with chopped parsley. Enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
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