Ingredients :
- 1 carton chicken broth
- 3 tablespoons butter
- 1 shallot, finely chopped
- 1 cup uncooked arborio rice
- 2 garlic cloves, minced
- 3/4 cup dry white wine
- 1 pound uncooked shrimp, peeled and deveined
- 1/2 cup grated Parmesan cheese
- 1 tablespoon minced fresh parsley
- 1/4 teaspoon coarsely ground pepper
Directions :
- In a large saucepan, bring broth to a simmer; keep hot. In another large saucepan, melt butter over medium heat. Add shallot; cook and stir until tender, 2-3 minutes. Add rice; cook and stir until rice is coated, 1-2 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Reduce heat to maintain a simmer; cook and stir until wine is absorbed.
- Add hot broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition. Cook until rice is tender but firm to the bite, and risotto is creamy. Add shrimp; cook until shrimp turn pink. Stir in cheese, parsley and pepper. Serve immediately.
