Dinner will be ready in less than 1 hour with this recipe.
preparation: 45 minutes
3 cups arborio rice
6 to 7 cups chicken broth
1 pound shrimp
1 tbs. olive oil
1 medium diced onion
3 mashed garlic cloves
1 cup white wine
2 diced potatoes
10 cherry tomatoes, cut in half
1 tbs. butter
½ cup minced green onion (or chive)
salt and pepper to taste
grated parmesan cheese to serve
1 – In a pan, bring chicken broth to a simmer and keep it in medium heat during all risotto’s preparation.
2 – In a pot sauce, heat olive oil and add shrimp, salt, pepper and lemon juice.
3 – Cook for about 4 minutes and remove shrimp. Set aside.
4 – At the same pot, sauté onion and garlic, until it gets soft (onion should be translucent).
5 – Put rice and stir well for 3 minutes.
6 – Add ½ cup of the chicken broth and stir until liquid is adsorbed.
7 – Add wine and stir until liquid is adsorbed.
8 – Put potatoes and mix.
9 – Repeat this process: ½ cup chicken broth and stir until liquid is adsorbed as much as needed until rice is cooked, al dente (well-cooked, but not mushy).
10 – Add shrimp.
11 – Remove pot from heat and mix in the butter, gently.
12 – Garnish with cherry tomatoes and chives.
- Shrimp cooks very fast. If you over cook it, the meat will become too hard.
- If you like seafood, add shellfish, lobster, fish, squid and/or octopus to this recipe.