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
- 1
- 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.
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Full instructions: Click here
