Prepare the Broth

In a large skillet, heat olive oil over medium heat. Add the sliced Andouille sausage and cook until browned, about 3-4 minutes. Add minced garlic and sauté for another minute until fragrant.

Sauté Sausage and Garlic

Add Arborio rice to the skillet and stir for 1-2 minutes until the rice is well coated and slightly toasted.

Cook the Rice

Begin adding the warm chicken broth, one ladle at a time, to the rice. Stir continuously and wait for the liquid to be absorbed before adding the next ladle. Repeat until the rice is creamy and al dente, about 18-20 minutes.

Add Broth Gradually

In the last 5 minutes of cooking, add the shrimp to the risotto. Stir in the butter, grated Parmesan cheese, and season with salt and black pepper to taste.

Incorporate Shrimp and Cheese

Remove from heat and stir in chopped green onions. Serve warm, garnished with additional Parmesan cheese if desired.

Garnish and Serve

shrimp risotto

Recipe information

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