15 - 30Min
2-4
Use paper towels to dry the shrimp
Once dry, season them with salt and pepper and any additional seasoning you like
Cook the shrimp until they become pink on both sides, which should take about 3–4 minutes. Place the shrimp in a bowl and set aside
In a saucepan, heat the chicken stock on medium-high heat until warm
In another saucepan heat 2 tbsp of butter on medium heat, add shallots and garlic. Sauté until fragrant
Add Dainty’s premium Risotto rice to the saucepan. Raise the heat and sautéd until the rice is faintly toasted
Begin adding the heated chicken stock to your toasted rice pan one ladle at a time. Ensure you’re stirring continuously with a wooden spoon while adding the stock until it’s fully absorbed into the rice. Repeat until you get a creamy consistency and when most of the stock is absorbed. This cooking process should take about 15–18 minutes. Remember to add the heated chicken stock progressively
Once the rice has almost completely absorbed the broth and on testing is the consistency desired then remove the saucepan from the heat, add 1 tbsp of butter and the parmesan cheese
Add the cooked shrimp to the mix
Your shrimp risotto is ready to serve! Serve in warm bowls and top with chopped fresh parsley and more shredded parmesan. Season with salt and pepper. Serve this dish with your favorite white wine (Sauvignon blanc or Pinot are good options)
