I love risotto. Love, love, love it. Ever since my first foray into making it at home, it has been a constant in our dinner rotation. This is one of our new favorites.
1/2 pound shrimp, peeled and deveined
1 Tbsp. butter
2 Tbsp. extra virgin olive oil, divided
1 small onion
3 cloves minced garlic, divided
1 cup Arborio rice
1/2 cup white wine
4 cups chicken broth, warmed
1/3-1/2 cup grated Parmesan cheese
1/2 bag frozen broccoli
Cook broccoli according to package directions and set aside.
Melt butter and 1 Tbsp. extra virgin olive oil in a large skillet over medium-high heat. Once butter is melted and oil is hot, add onion and saute until soft, about 2-3 minutes. Add 2 cloves of garlic and saute until garlic is just fragrant, about 30 seconds. Stir in rice and saute until grains turn opaque.
Reduce heat to medium. Pour wine over rice and stir until liquid is reduced.
Begin adding chicken broth one ladle at a time, stirring regularly between each. Once liquid is almost reduced, stir in next ladle. Risotto should be creamy and slightly al dente.
In a separate, smaller skillet, heat remaining olive oil. When oil is hot, add remaining garlic and heat until fragrant. Stir in shrimp and saute until shrimp is pink. Add shrimp, broccoli, and cheese to risotto and stir until cheese is melted.
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