Parmesan Risotto with Roasted Shrimp

Parmesan cheese adds rich, creamy flavors to this risotto, which is served with juicy roasted shrimp. This dish is great for a special event or a cozy dinner during the week.

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup dry white wine
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions:

Preheat the oven to 400F 200C

In a baking dish, toss the shrimp with olive oil, minced garlic, red pepper flakes, salt, and pepper

Roast for 8-10 minutes until the shrimp are pink and cooked through

In a saucepan, bring the broth to a simmer and keep it warm over low heat

In a separate large saucepan, heat olive oil over medium heat

Add the Arborio rice and cook, stirring constantly, for 2-3 minutes until lightly toasted

Pour in the white wine and cook, stirring, until absorbed

Ladle in a cup of warm broth into the rice and cook, stirring frequently, until absorbed

Continue adding broth, one ladleful at a time, and stirring until the rice is creamy and tender, about 20-25 minutes

Stir in the grated Parmesan cheese until melted and creamy

Serve the risotto topped with roasted shrimp and garnish with chopped parsley

Enjoy