Garlic Shrimp Risotto

Ingredients

For the Garlic Shrimp

• 1 lb Large Shrimp, peeled & deveined (tails on, optional)
• 2 tbsp olive oil
• 3 tbsp butter, divided
• 4 cloves garlic, minced
• 2 tsp Italian seasoning
• Salt & pepper, to taste
• Squeeze of fresh lemon juice
• 1 tbsp fresh parsley, finely chopped

For the Risotto

• 1 1/2 cups arborio rice
• 1 sm shallot, finely minced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 4–5 cups chicken broth, warmed
• 3 tbsp butter
• 1/2 cup parmesan cheese, plus more for garnish
• 1 tsp lemon zest
• Salt & black pepper, to taste

Directions

1. Season shrimp with salt, pepper, and Italian seasoning. In a skillet, heat olive oil and butter, cook shrimp 1–2 minutes per side, then add garlic, lemon juice, and parsley. Remove and set aside.
2. Warm stock in a separate pot. In the skillet, melt 2 tbsp butter, cook shallot 2–3 minutes, then add garlic and rice and sauté for about 1 minute.
3. Pour in white wine and stir until mostly absorbed. Then add warm stock one ladle at a time, stirring occasionally, until rice is creamy and al dente.
4. Stir in Parmesan, remaining butter, lemon zest, and adjust seasoning.
5. To serve, spoon risotto into bowls or plates. Arrange shrimp on top and garnish with extra Parmesan, parsley and/or lemon zest and enjoy!