EASY SHRIMP RISOTTO RECIPE RECIPES

Steps:

• In a large skillet, saute onion in butter until tender. Add the rice, garlic, basil and pepper; cook 2 minutes longer. Stir in 1 can broth. Cook and stir until most of the liquid is absorbed., Add the remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is tender. , Add the remaining ingredients; cook and stir until spinach is wilted and shrimp are heated through.

Steps:

• In a medium saucepan, bring broth and water to a simmer over medium-high heat. Reduce heat to low and cover pan to keep warm. Meanwhile, in a medium bowl, whisk oil, 2 tablespoons of the parsley, garlic, lemon zest, hot sauce, and ¼ teaspoon each salt and pepper. Add shrimp, and toss to coat. (Shrimp can be cooked right away or marinated for up to 1 hour in the refrigerator.) Heat a large, high-sided skillet, over medium heat. Add marinated shrimp in an even layer and cook, turning halfway through, until just cooked and opaque, about 4 minutes. Transfer shrimp to a plate. To the same skillet, over medium heat, add 2 tablespoons butter and all the shallots. Cook, stirring occasionally, until softened, about 2 minutes. Add rice, and cook, stirring, until lightly toasted, about 1 minute. Pour in wine and cook, stirring until most of the wine is absorbed, about 4 to 5 minutes. Add tomato paste and cook, stirring, about 1 minute more. Ladle in about 1 cup of warm broth/water mixture, and cook, stirring constantly, until almost absorbed, adding more broth about 1 cup at a time, and stirring now frequently until rice is al dente, about 20 minutes. Add peas and cook, stirring until peas are warmed, about 1 minute. Remove pan from heat, and stir in lemon juice, remaining 2 tablespoons of butter, and Parmesan. Top risotto with shrimp, and garnish with the remaining 2 tablespoons parsley and more Parmesan.