Creamy Shrimp Risotto
Servings Prep Time
4 15Minutes
Cook Time
1Hour
Servings Prep Time
4 15Minutes
Cook Time
1Hour
Ingredients
Instructions
  1. Bring stock and ½ cup sherry wine to simmer in medium pot. Reduce heat; keep hot.
  2. Melt 2 tablespoons butter in a large skillet over medium/high heat. Add the chopped garlic cloves, lemon juice, chili flakes and peeled shrimp. Sauté until shrimp begins to turn pink, about 5 minutes, then pour in the other ½ cup of sherry wine. Simmer until shrimp are just cooked through; about 2 minutes. Drain shrimp, reserving cooking liquid.
  3. Melt 1 tablespoon butter in same skillet over medium heat. Add shallots, mushrooms and peas; sauté for about 5 minutes until cooked. Stir the risotto into the shallot, mushrooms and peas; stir to coat, about 2 minutes. Add 2 cups broth mixture from the medium pot. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 15 minutes until it’s all gone. Pour the risotto mixture back into the medium pot and stir in reserved shrimp cooking liquid, lemon zest and warmed half and half. Cook until risotto is just tender and mixture is creamy, about 10 minutes longer.
  4. Season risotto to taste with salt and pepper. Transfer to bowls, top with the shrimp and sprinkle with parsley and Parmesan cheese.