Shrimp Risotto Recipe

Pasta & Risotto

1. 1

   Prepare shrimp

   Pat the shrimp dry. Toss with 1 tablespoon olive oil, salt, and pepper. Thread onto skewers or place directly on a hot grill pan. Grill over medium-high heat 2–3 minutes per side until pink and opaque. Remove and set aside.

2. 2

   Warm stock

   In a saucepan, warm the stock over low heat until just hot, then keep it at a gentle simmer.

3. 3

   Sauté aromatics

   In a large wide skillet or Dutch oven, heat 2 tablespoons olive oil with 2 tablespoons butter. Add the onion and cook 3–4 minutes until translucent. Add the garlic and cook 30 seconds more.

4. 4

   Toast the rice

   Add the Arborio rice to the pan and stir 2 minutes until the edges look translucent and the rice is coated with fat.

5. 5

   Deglaze with wine

   Pour in white wine and stir until it is fully absorbed.

6. 6

   Cook risotto, add stock gradually

   Ladle in warm stock 1/2 cup at a time, stirring and allowing each addition to be absorbed before adding more. Continue this process for about 18–20 minutes until the rice is creamy and just shy of al dente.

7. 7

   Add sun-dried tomatoes

   Stir in the chopped sun-dried tomatoes halfway through the cooking process.

8. 8

   Add spinach

   Stir in the spinach and cook until wilted and vibrant green, about 1–2 minutes.

9. 9

   Finish and combine

   Stir in Parmesan and the remaining butter until melted and glossy. Fold in the grilled shrimp and any accumulated juices. Taste and season with salt and pepper as desired.

10. 10

    Serve

    Divide the risotto among plates. Top with extra Parmesan if desired and serve immediately.