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- 1 pound large shrimp, peeled and deveined - 1 cup Arborio rice - 4 cups chicken or vegetable broth To make Garlic Parmesan Shrimp Risotto, you need some key items. The shrimp adds a nice taste and protein. Arborio rice gives the dish its creamy texture. You can use chicken or vegetable broth, but make sure it’s warm as you cook. - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 cup freshly grated Parmesan cheese Onion adds sweetness, while garlic brings a strong flavor. Parmesan cheese melts in to create a rich taste. These ingredients combine well with shrimp for a delicious dish. - 2 tablespoons extra virgin olive oil - 2 tablespoons unsalted butter - Salt and freshly ground black pepper, to taste - Fresh parsley, chopped (for garnishing) - Zest of 1 lemon (for brightness) You will also need olive oil and butter for sautéing. Season with salt and pepper to enhance the flavors. Fresh parsley and lemon zest brighten the dish. They make it look and taste fresh. First, heat your chicken or vegetable broth in a medium saucepan. Keep it on low heat. This warm broth cooks the rice evenly. It makes a big difference in texture. In a large skillet, add olive oil and one tablespoon of butter over medium heat. Once hot, toss in the finely chopped onion. Cook it until it becomes soft and translucent, about three to four minutes. This step adds a nice flavor base. Next, stir in four minced garlic cloves. Cook just for one minute until fragrant. Be careful! Garlic can burn quickly. Now, it’s time to toast the Arborio rice. Add one cup of rice to the skillet with your aromatics. Stir it for about two to three minutes. This will help the rice get a nutty flavor. Then, start adding the warm broth. Use a ladle, adding about half a cup at a time. Stir the rice as you add broth, letting it soak up the liquid before adding more. Continue this for about fifteen to twenty minutes. The goal is to have creamy, al dente rice. While the risotto cooks, prepare the shrimp. In a separate pan, melt the last tablespoon of butter over medium heat. Add one pound of shrimp, seasoned lightly with salt and pepper. Cook for two to three minutes on each side until they turn pink. Once done, set them aside. When the risotto is creamy, stir in the cooked shrimp, one cup of freshly grated Parmesan cheese, and lemon zest. Mix everything together until the cheese melts. Taste it and adjust the salt and pepper if needed. Let the risotto sit for a few minutes before serving. This helps the flavors blend nicely. To make your risotto creamy, stir it often. This helps release starch from the rice. Use warm broth while cooking. If the broth is cold, it slows cooking. Add the broth slowly. Pour one ladle at a time and let the rice absorb it. This will take about 15 to 20 minutes. You want the rice to be soft but still have a little bite. Garlic can burn quickly. Cook it just until fragrant, about one minute. If it browns, the taste becomes bitter. Cook shrimp until they turn pink, about 2 to 3 minutes on each side. If you overcook them, they become tough. After cooking, don’t let the risotto sit too long. It can thicken and lose its creamy texture. Serve it right after mixing in the shrimp and cheese. Serve your risotto in shallow bowls. This shows off the shrimp nicely. Top it with extra Parmesan for a rich finish. Add a sprinkle of fresh parsley for color. A lemon wedge on the side not only brightens flavors but also adds a pop of color. Enjoy the beautiful dish you created! {{image_4}} You can swap shrimp for other seafood. Scallops are a great choice. They cook fast and add a sweet flavor. Crab meat offers a rich taste. You can fold it in gently at the end. Lobster also works well. It gives a touch of luxury to your dish. If you want a vegetarian risotto, try using mushrooms and green peas. Mushrooms add a hearty texture. They soak up flavors well. Green peas bring a pop of color and sweetness. Combine them into the risotto near the end of cooking. This keeps them bright and fresh. You can enhance flavors in many ways. Fresh herbs like basil or thyme add a nice touch. Try a pinch of red pepper flakes for heat. You can also add veggies like spinach or asparagus. They add flavor and nutrients. Mix in these extras as you stir the risotto. This way, they blend well with the creamy base. To keep your risotto fresh, cool it to room temp. Place it in an airtight container. This helps lock in moisture and flavor. Store it in the fridge for up to three days. If you want to keep it longer, freeze it. Use freezer-safe containers or bags. Make sure to remove as much air as you can. This way, it can last for about two months. When you reheat risotto, you want it creamy. Start by adding a splash of broth or water. This helps bring back the moisture. Heat it in a skillet over low heat. Stir often to prevent sticking. Cook until it’s warm all the way through. You can also use the microwave. Just cover it with a damp paper towel. Heat in short bursts, stirring in between. Garlic Parmesan shrimp risotto stays fresh for three days in the fridge. If stored in the freezer, it can last for two months. However, the texture may change after freezing. It might not be as creamy as when first made. Always check for any signs of spoilage before eating. If it smells off or has a strange color, throw it away. Yes, you can prepare risotto in advance. Make it as normal, then cool it quickly. Store it in an airtight container in the fridge for up to two days. When you are ready to eat, reheat it slowly. Add a splash of broth to keep it creamy. Stir often to avoid sticking. Arborio rice is the best choice for risotto. It has a high starch content. This starch makes the risotto creamy. Other rice types, like jasmine or basmati, do not work as well. They lack the same creaminess and texture. Stick to Arborio for great results. Shrimp are done when they turn pink and opaque. They should curl slightly but not be tight. Cook shrimp for 2-3 minutes on each side. Using a meat thermometer, the internal temperature should be 120°F. Perfectly cooked shrimp will be juicy and tender. This blog post covered all you need to make garlic parmesan shrimp risotto. We explored essential ingredients, step-by-step cooking, tips for creaminess, and variations for your taste. Remember, the key is in stirring and using warm broth. With the right techniques, you can enjoy a delicious meal any time. Try out different seafood or make it vegetarian to suit your taste. Finally, store your risotto well, and follow reheating tips to keep it creamy. Enjoy cooking your risotto!

Garlic Parmesan Shrimp Risotto

Indulge in the creamy, flavorful goodness of Garlic Parmesan Shrimp Risotto! This delightful dish features succulent shrimp, rich Arborio rice, and a burst of fresh garlic and lemon zest. Perfect for impressing guests or enjoying a cozy night in, this recipe is easy to follow with simple ingredients. Don’t miss out on creating a restaurant-quality meal at home. Click through to explore the full recipe and elevate your dinner experience tonight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup Arborio rice (for a creamy texture)

4 cups chicken or vegetable broth (homemade or low-sodium preferred)

1 medium onion, finely chopped

4 cloves garlic, minced

1 cup freshly grated Parmesan cheese

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnishing)

Zest of 1 lemon (for brightness)

Instructions
 

Prepare the Broth: In a medium saucepan, heat the chicken or vegetable broth over low heat. Maintain it warm throughout the cooking process, as this helps the rice cook evenly.

    Sauté the Aromatics: In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. This step develops a sweet flavor base for your risotto.

      Add Garlic: Stir in the minced garlic and continue to sauté for an additional minute, just until fragrant. Be careful not to let the garlic brown, as it can develop a bitter taste.

        Toast the Rice: Add the Arborio rice to the skillet, stirring continuously for about 2-3 minutes. This toasting step coats the rice with oil and enhances its nutty flavor, resulting in a creamier risotto.

          Incorporate the Broth: Begin adding the warm broth to the rice, one ladle (approximately ½ cup) at a time. Stir constantly, allowing the rice to completely absorb the liquid before adding more. Continue this process for about 15-20 minutes until the rice is al dente and has a creamy consistency, stirring frequently to prevent sticking.

            Cook the Shrimp: While the risotto is cooking, heat the remaining tablespoon of butter in a separate sauté pan over medium heat. Add the shrimp, seasoning them lightly with salt and pepper. Sauté for 2-3 minutes on each side until they turn pink and are opaque throughout. Remove from heat and set aside.

              Finish the Risotto: Once the risotto has reached the desired consistency, stir in the cooked shrimp, freshly grated Parmesan cheese, and lemon zest. Mix thoroughly until the cheese is melted and flavors are well combined. Taste and adjust seasoning with more salt and pepper if needed.

                Let Rest: Remove the skillet from heat and let the risotto sit for a couple of minutes before serving to allow flavors to meld.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Serve the risotto in shallow bowls, ensuring to showcase the beautiful shrimp. Top with extra generous shavings of Parmesan cheese and a vibrant sprinkle of fresh parsley for a delightful contrast. Adding a lemon wedge on the side not only enhances the dish's presentation but allows guests to brighten the flavors to their liking. Enjoy!