Shrimp Scampi Risotto

By CheeseDiva

Ingredients

• 3 tbsp. butter
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 c. arborio rice
• 1/2 tsp. kosher salt
• 4 c. low-sodium chicken broth
• 1 1/2 c. dry white wine
• 1 lb. medium shrimp, peeled and deveined
• Juice of 2 lemons
• 2 tbsp. chopped fresh parsley, plus more for garnish
• 1 tsp. crushed red pepper flakes
• 1 c. freshly grated Parmesan

Details

Servings 1
Preparation time 15mins
Cooking time 45mins
Adapted from delish.com

Preparation

Step 1

In a large deep-sided skillet or pot over medium heat, melt 1 tablespoon butter. Add onion and cook until soft, 5 to 6 minutes, then add 1 clove garlic and cook until fragrant, 1 to 2 minutes more. Add rice and stir until combined, then season with salt.
In batches, begin adding broth, 1/2 cup at a time, making sure broth is fully absorbed before adding the next batch. Once broth is done, add 1 cup wine and simmer, stirring occasionally until fully absorbed.
Meanwhile, cook shrimp: In a large skillet over medium heat, melt remaining butter. Add remaining garlic, lemon juice, parsley, and crushed red pepper flakes and stir, 2 minutes. Add shrimp and season with salt. Cook shrimp until pink, 3 to 4 minutes, then add remaining 1/2 cup wine. Bring to a simmer, then add shrimp mixture and Parmesan to risotto and stir until combined and creamy.
Serve with parsley.