Parmesan Risotto With Pan Seared Shrimp

Crack open some dry white wine and get ready to stir.. and sip..and stir for about 40 min ; ) . I did a little too much sipping when I made this recipe and just remembered that I forgot to add a cup of wine to the pot 🙈 Turned out great anyways, so here it goes!

Servings: 3

Ingredients for the Risotto 

.75 lbs Arborio rice
2 cloves garlic, minced
2 tbsp butter
2 tbsp olive oil
1/4 cup chives

1/2 cup yellow onion, diced

1/2 cup Parmesan
1 cup dry white wine
3 cups chicken broth
Salt and pepper to Taste

Ingredients for the Shrimp

1 Lemon
2 tbsp olive oil
1 pack of shrimp
Salt and pepper to taste 

Instructions

Risotto

1. Add olive oil to pot over medium high
2. Add garlic and onion, cooking until translucent 
3. Turn heat down to medium-low and add Arborio rice, stir and cook for a minute
4. Add 1 cup of broth and stir until rice mostly absorbs liquid- repeat with remaining 2 cups of broth and cup of wine. Make sure you slowly stir the entire time. 
5. Once all liquid is mostly absorbed, taste and make sure that rice is el dente. If you taste a grainy consistency, you may need to cook longer and add additional chicken stock. 
6. Once rice is el dente, add parmesan and butter and gently stir, avoid making the rice mushy. 
7. Remove from heat, taste and add salt and pepper as needed.  

Shrimp 

1. Add olive oil to pan over medium heat
2. Add shrimp and cook on both sides until pink.
3. Add salt, pepper and squeeze lemon on shrimp

To Assemble

Spoon risotto into bowls, add shrimp and sprinkle with chopped chives.