Shrimp Scampi Risotto

Shrimp Scampi Risotto is a luxurious dish that combines the creamy texture of traditional risotto with the bold flavors of shrimp scampi. This recipe features tender shrimp sautéed in a garlicky butter sauce, which is then folded into a rich and creamy risotto. The combination of fresh parsley and a hint of lemon zest adds brightness, making this dish a perfect choice for a special occasion or a cozy dinner at home.

Making risotto requires a bit of patience as you slowly add broth and stir, but the result is well worth it. The creamy consistency, infused with the flavors of garlic, white wine, and shrimp, creates an irresistible dish that can be enjoyed on its own or served alongside a fresh salad. This Shrimp Scampi Risotto promises to impress your guests and leave everyone asking for the recipe.

Ingredients

• 1 cup Arborio rice
• 1 pound shrimp, peeled and deveined
• 4 cups chicken or vegetable broth
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste
• Zest of 1 lemon
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
2. Add the Arborio rice to the skillet, stirring to coat the grains in the oil and butter. Toast the rice for about 1-2 minutes until it becomes slightly translucent.
3. Pour in the white wine and stir until it's mostly absorbed by the rice. This step infuses the risotto with a lovely flavor and aroma.
4. Begin adding the warm broth, one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
5. While the risotto is cooking, heat the remaining tablespoon of butter in a separate pan over medium-high heat. Add the shrimp, seasoning them with salt and pepper. Cook for 2-3 minutes on each side until they turn pink and opaque.
6. Once the risotto has reached the desired consistency, stir in the cooked shrimp, Parmesan cheese, lemon zest, and any remaining broth if needed. Adjust the seasoning to taste and garnish with chopped parsley before serving.

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