Description
Garlic Shrimp Risotto with Sun-Dried Tomatoes
Ingredients
1 cup Arborio rice
1 lb shrimp, peeled and deveined
4 cups chicken or vegetable broth (warmed)
1/2 cup sun-dried tomatoes, chopped
3 cups fresh spinach
1/2 cup grated Parmesan cheese
3 garlic cloves, minced
2 tbsp olive oil
1/2 tsp smoked paprika
2 tbsp unsalted butter
Fresh basil and parsley for garnish
Salt and pepper to taste
Directions
Heat 1 tbsp olive oil in a skillet over medium heat. Season shrimp with smoked paprika, salt, and pepper. Sear for 2 minutes per side until pink and cooked through. Remove and set aside.
In the same skillet, melt butter and sauté garlic for 1 minute. Stir in Arborio rice and cook for 2-3 minutes until lightly toasted.
Gradually add warm broth, 1 ladle at a time, stirring constantly until liquid is absorbed before adding the next. Repeat until rice is creamy and cooked (about 20 minutes).
Stir in sun-dried tomatoes, spinach, Parmesan cheese, and remaining olive oil. Mix until spinach wilts and cheese is melted. Season with salt and pepper.
Top risotto with the cooked shrimp. Garnish with fresh basil and parsley. Serve hot and enjoy this luxurious dish!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~400 kcal per serving
#ShrimpRisotto #ComfortFood #ItalianRecipes #SeafoodLovers #SunDriedTomatoes #OnePotMeals
