Shrimp Risotto

Dinner will be ready in less than 1 hour with this recipe.

 

Click here to read the recipe in Portuguese

 

servings: 6

preparation: 45 minutes

 

Ingredients: 

3 cups arborio rice

6 to 7 cups chicken broth

1 pound shrimp

1 tbs. olive oil

1 lemon

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

 

Directions:

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.

 

Tips:

  • 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.

 

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