Risotto Ai Gamberi Recipe
Shrimp and broccoli tossed with slowly cooked Arborio rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
Prepare the Broth
In a saucepan, heat the chicken broth over medium heat and keep it warm throughout the cooking process.
Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
Cook the Shrimp
Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes. Remove shrimp and set aside.
Toast the Rice
Add the Arborio rice to the skillet and toast for 1-2 minutes, stirring frequently.
Add Broth Gradually
Begin adding the warm chicken broth one ladle at a time, stirring continuously. Wait until the liquid is almost fully absorbed before adding the next ladle.
Incorporate Broccoli
After about 10 minutes, add the broccoli florets to the risotto and continue adding broth until the rice is creamy and al dente, about 18-20 minutes total.
Finish the Dish
Stir in the cooked shrimp, lemon juice, grated Parmesan cheese, salt, and black pepper to taste. Cook for an additional 2 minutes.
Serve
Serve immediately, garnished with extra Parmesan cheese if desired.
