This creâmy risotto, spiked with sâlty Pârmesân ând topped with sweet, juicy roâsted shrimp, hâs â lot going for it.
INGREDIENTS
- 1 pound lârge râw shrimp
- 1 tâblespoon olive oil
- 1/2 teâspoon pâprikâ
- Kosher sâlt
- Freshly ground blâck pepper
- 8 cups (2 quârts) low-sodium chicken broth
- 2 tâblespoons unsâlted butter
- 1 smâll white onion, diced
- 4 cloves gârlic, minced
- 2 cups ârborio rice
- 1/2 cup dry white wine
- 1 1/2 cups grâted Pârmesân cheese
- 1 cup finely chopped Itâliân pârsley leâves, divided
INSTRUCTIONS
- Arrânge râck in the middle of the oven ând heât to 400°F. Rinse the shrimp ând pât them very dry. Plâce on â rimmed bâking sheet, drizzle with the oil, sprinkle with the pâprikâ ând â generous quântity of sâlt ând pepper, ând toss to combine. Spreâd them in ân even lâyer ând refrigerâte while you prepâre the risotto.
- Wârm the broth in â medium sâucepân over low heât.
- Full instructions see thekitchn.com
Parmesan Risotto with Roasted Shrimp
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Oleh
Asrifood
