Parmesan Shrimp Risotto

Risotto can take forever, but this one-potter will have you making this meal again and again. There is even time to have a glass of wine while the magic is happening in your oven.

Yield: 4 - 6

Author: Foodie On The Fly

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Parmesan Shrimp Risotto

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 4 M

Ingredients

Parmesan Shrimp Risotto

• 1 1/2 cups Arborio rice
• 1 lb. medium shrimp, shelled & deveined, tails on
• 1 cup frozen peas
• 5 cups simmering chicken stock, divided
• 1 cup freshly grated Parmesan cheese
• 1/2 cup dry white wine
• 3 tbsp unsalted butter, diced
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper

Instructions

1. Preheat the oven to 350°
2. Place the rice and 4 cups of chicken stock in a Dutch oven.
3. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
4. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, shrimp, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy and the shrimp have turned pink.
5. Add the peas and stir until heated through.
6. Serve hot.

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