Ingredients
Equipment
Method
- In a saucepan, bring the broth to a simmer. Keep it on low heat while you cook.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds. Add the shrimp to the pan, season with a little salt and pepper and cook until pink. Remove the shrimp from the skillet and set aside.
- In the same skillet, add butter over medium heat. Stir in the arborio rice and ½ teaspoon salt then toast for 1-2 minutes.
- Pour in the wine and stir until mostly absorbed. Add warm broth one ladle at a time, stirring frequently. Wait until each ladle is mostly absorbed before adding the next. This process takes about 18–20 minutes.
- Once the rice is tender and creamy, stir in Parmesan cheese and lemon juice. Finally, fold in the cooked shrimp and sprinkle with fresh chopped parsley.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.