Shrimp Risotto

Name: Shrimp Risotto
Ingredients: 4 cups chicken stock; 2 cups water; 7 tbsp butter; 1 None onion, finely chopped; 1 clove garlic, crushed; 2 cups Arborio rice; 1/2 cup dry white wine; 1 lb king shrimp, peeled, deveined, tails intact; 1/2 cup grated parmesan; 2 tbsp roughly chopped parsley; 2 tbsp lemon juice

11 ingredients

4 steps

Ingredients

4 cups chicken stock
2 cups water
7 tbsp butter
1 None onion, finely chopped
1 clove garlic, crushed
2 cups Arborio rice
1/2 cup dry white wine
1 lb king shrimp, peeled, deveined, tails intact
1/2 cup grated parmesan
2 tbsp roughly chopped parsley
2 tbsp lemon juice

Directions

1

Bring stock and water to boil in a medium saucepan, keep warm. Melt 2 tbsp butter in a large saucepan on high. Saute onion and garlic, 3-4 minutes, until tender.
2

Add rice and cook, stirring, 1 minute. Stir in wine and cook, 1-2 minutes, until almost evaporated.
3

Stir stock and water mixture into rice, a ladleful at a time, until all liquid has been absorbed and rice is tender (it will take about 20 minutes), adding shrimp with last ladleful.
4

Remove from heat and stir through remaining butter, parmesan, parsley and lemon juice. Season to taste.