Saturday, March 23, 2019

Parmesan Risotto with Roasted Shrimp



This creamy risotto, spiked with salty Parmesan and topped with sweet, juicy roasted shrimp, has a lot going for it. There’s the slight edge of fancy, as risotto is something many of us eat at restaurants but not at home. And yet it’s so comforting — a simple homestyle dish, really. It’s also not difficult.

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.
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full recipe here: thekitchn.com