Shrimp Risotto

Bring broth and wine to simmer. I used Pinot Grigio.
Melt butter in pan, add onions and garlic. Sauté until translucent.
Add rice (Arborio), stir the mixture until rice is completed coated with onions & garlic, about 2 minutes.
Add 2 cups of Broth/White Wine mixture to rice, let the rice absorb and repeat.
Once the rice is close to being done add in the raw shrimp and continue to cook.
Season with red pepper.

A few years ago I decided to give culinary school a shot. I attended “The Art Institute of Tampa”, I enjoyed the culinary program but ultimately decided that a career in the food industry just wasn’t for me. Just this week I decided I would combine the Chef in me with the Photographer. I will be cooking meals, sharing photos of the process and the finished meal. So here we go, the first meal I will be sharing with you guys is my first attempt at “Shrimp Risotto”.

Ingredients Needed:

  • 5 cups canned low-salt chicken broth
  • 3/4 cup dry white wine (Pinot Grigio)
  • 6 tablespoons (3/4 stick) butter
  • 2 teaspoons minced garlic
  • 1/4 teaspoon dried crushed red pepper
  • 1/2 pound uncooked large shrimp, peeled, deveined
  • 3/4 cup finely chopped onion
  • 1 1/2 cups arborio rice
  • 2 tablespoons plus 2 teaspoons chopped fresh parsley

Link to Recipe

 All photos are straight from my iPhone 6 Plus, finished product photo was touched up in Lightroom.

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