Monday, January 21, 2019

Parmesan Risotto with Roasted Shrimp






Parmesan Risotto with Roasted Shrimp

 

 

INGREDIENTS

  • 1 pound 
  • large raw shrimp
  • 1 tablespoon 
  • olive oil
  • 1/2 teaspoon 
  • paprika
  • Kosher salt
  • Freshly ground black pepper
  • 8 cups 
  • (2 quarts) low-sodium chicken broth
  • 2 tablespoons 
  • unsalted butter
  • small white onion, diced
  • 4 cloves 
  • garlic, minced
  • 2 cups 
  • arborio rice
  • 1/2 cup 
  • dry white wine
  • 1 1/2 cups 
  • grated Parmesan cheese
  • 1 cup 
  • finely chopped Italian parsley leaves, divided

INSTRUCTIONS

1.     Arrange rack in the middle of the oven and heat to 400°F. Rinse the shrimp and pat them very dry. Place on a rimmed baking sheet, drizzle with the oil, sprinkle with the paprika and a generous quantity of salt and pepper, and toss to combine. Spread them in an even layer and refrigerate while you prepare the risotto.
2.     Warm the broth in a medium saucepan over low heat.
3.     …………………………………….
4.     ……………………………………………….
Full instructions: Click here