Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/4 teaspoon (1.5g) salt
  • 1/4 teaspoon (1.5g) black pepper
  • 1/4 teaspoon (1.5g) smoked paprika (optional)
  • 4 cups (950ml) chicken broth, low sodium (warmed)
  • 2 tablespoons (30ml) olive oil
  • 1 small onion, finely chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 1/2 cups (300g) Arborio rice
  • 1/2 cup (120ml) dry white wine
  • 1/2 cup (60g) grated Parmesan cheese
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (30ml) freshly chopped parsley
  • Salt and pepper to taste
  • Lemon wedges (optional)

Instructions:

  1. Toss shrimp with olive oil, salt, pepper, and smoked paprika (if using). Sauté in a hot skillet until pink and cooked through (about 2-3 minutes per side). Set aside. This is for the shrimp risotto recipe.
  2. In a large pot, heat olive oil over medium heat. Add onion and cook until softened and translucent (about 5 minutes). Add garlic and cook for another minute until fragrant.
  3. Add Arborio rice to the pot and cook, stirring constantly, for 2-3 minutes until lightly toasted.
  4. Pour in white wine and stir until completely absorbed.
  5. Begin adding warm chicken broth, one ladleful at a time, stirring constantly. Only add more broth when the previous ladleful has been absorbed.
  6. Continue adding broth and stirring until the rice is creamy but still al dente. This should take about 20-25 minutes.
  7. Gently stir in the cooked shrimp, Parmesan cheese, and butter. Season with salt and pepper to taste.
  8. Stir in the fresh parsley. Serve immediately, garnished with extra Parmesan cheese and lemon wedges, if desired.