Ingredients
Scale
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 pound shrimp, peeled and deveined
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prep all ingredients: measure rice, warm the broth, chop onion, mince garlic, and prepare shrimp.
- Sauté onion in olive oil until translucent, then add garlic and cook for 1 minute.
- Toast Arborio rice for 1-2 minutes in the skillet.
- Gradually add warm broth, one ladle at a time, stirring continuously for about 18-20 minutes.
- Fold in shrimp and cook for 3-5 minutes until pink.
- Stir in butter and Parmesan until melted and creamy.
- Season with salt and pepper, garnish with parsley, and serve hot.
Notes
- Ensure broth is warm to speed up the cooking process.
- For added flavor, a splash of lemon juice can be included before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free