This week I made some shrimp risotto as a substitute for the salami risotto that I got at Gravy. I’ve made risotto before and for some reason thought it was really difficult, but this time I relized it isn’t hard at all! Plus it turned out delicious and feels like a fancy meal, even though it really isn’t!
2 Tbsp butter (I just used Smart Balance)
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 1/2 cup Arborio Rice
4 cups chicken broth
1/2 cup white wine (optional, but yummy)
salt and pepper
1 lb shrimp, peeled and deveined (I just used frozen, cooked shrimp)
a few strips of bacon or turkey bacon
2 Tbsp parsley
2 Tbsp basil
Parmesan cheese as desired
1. Add the rice, onions, and garlic to a large saucepan and toast over medium heat. While the risotto is toasting, add the chicken broth and white wine to a small saucepan and heat through. Once heated through, turn down the heat and simmer.
2. Add about a cup of chicken broth to the dry risotto. Stir a little and let it sit until most of the liquid has been absorbed. Like so:
3. Once your risotto looks like the bottom picture, it’s time to add another cup. Continue adding chicken broth until it has all been absorbed and the risotto now looks soft and creamy.
4. Add shrimp. If you’re using already cooked shrimp, just stir around and cook until heated through. If your shrimp aren’t cooked, stir and cook until shrimp are opaque. If you are using bacon, you can cook that while you’re waiting.
4. Finally, add bacon, parsley, and basil and stir.
Note: I didn’t add the cheese to my risotto, I just let people add their own cheese once they had their own serving. If you want all of your risotto to be cheesy then you can add about 1/2 cup of parmesan cheese and stir until its all melted.
And there ya go, delicious risotto! You’d be amazed how much food 1 1/2 cup of Arboria rice makes.
I hope you enjoy!