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Quick Notes: I’m not sure how authentic this really is so don’t @ me. This easy creamy shrimp risotto is made to mimic the classic recipe without pulling all your fucking hair out. It’s amazing as its own dinner, or as a side to a larger dish. I also toss a little something extra in it that I think makes it unique.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 1/2 cups white rice (arborio, but to be honest you can definitely get away with using long grain rice just fine)
- 1 cup chardonnay
- 2 cups chicken stock
- 1/4 cup butter
- 3-4 cloves of garlic, minced
- 1/2 bunch of green onions, chopped (separate the white bottoms from the green tops and discard the roots0
- 1/4 fresh parmesan cheese
- 1/4 cup heavy cream
- salt and pepper
Instructions
- In a large deep cast iron pot or dutch oven, melt the butter over medium-high heat.Â
- Toss in the whites of your green onions and your shrimp. Saute together until the shrimp is mostly fully cooked, hopefully browning slightly on the sides.Â
- Add your garlic and your rice. Stir fry everything together, browning your rice slightly. This should really only take about 2-3 minutes.Â
- Pour in your stock, bring almost to a boil and then decrease the temperature to low. Cover. Allow the rice to cook for about 10-15 minutes, depending on the rice used.Â
- Check it. If the rice feels almost cooked, toss in the heavy cream and parmesan and give it a good stir. Make sure to move any rice off the bottom so it's not sticking. Cover again and cook for another five or so minutes. Â
- Keep checking every five minutes until the rice is to your liking. Â
- Top with the green onions, extra parm and serve alone or alongside some Lemon Pepper Chicken Sheet Pan Dinner.
