Risotto with shrimps and white wine

4 servings

30 minutes

Shrimp risotto with white wine is the embodiment of Italian elegance on your plate. The dish's history begins in the northern regions of Italy, where rice became the foundation of many culinary masterpieces. In this version, tender shrimp infused with the aroma of white wine and butter create a delightful duet with creamy arborio texture. The light spiciness of red pepper and freshness of parsley highlight the complexity of flavors, turning an ordinary dish into a feast for gourmets. It is served as a main course for dinner or a festive lunch, accompanied by a glass of white wine. Risotto requires patience: slowly adding broth and continuous stirring achieve the perfect consistency. Each spoonful of this dish is a harmony of the sea, wine notes, and velvety buttery flavor that leaves an unforgettable impression.

Energy value per serving

• Calories: 646
• Proteins: 21.1g
• Fats: 33.9g
• Carbohydrates: 58.7g

Ingredients

• Chicken broth: 5 glass
• Dry white wine: 0.8 glass
• Butter: 6 tbsp
• Garlic paste: 2 tsp
• Red pepper flakes: 0.3 tsp
• Onion: 200 g
• Shrimps: 230 g
• Arborio rice: 1.5 glass
• Chopped parsley: 2.5 tbsp

Cooking steps

1. In a pot, mix the broth and 0.25 cup of wine and bring to a boil. Maintain a gentle simmer.

   Required ingredients:

   • Chicken broth: 5 glass
   • Dry white wine: 0.8 glass

2. Melt 2 tablespoons of butter in a pan over medium heat. Add half the garlic and red pepper, then the shrimp. Cook for 2 minutes until the shrimp start to change color. Add the remaining wine and cook for another 2 minutes. Drain the shrimp, reserving the juices.

   Required ingredients:

   • Butter: 6 tablespoons
   • Garlic paste: 2 teaspoons
   • Red pepper flakes: 0.3 teaspoon
   • Shrimps: 230 g
   • Dry white wine: 0.8 glass

3. Melt the remaining butter in a deep skillet over medium heat. Add finely chopped onion and remaining garlic. Sauté for 4 minutes until the onion turns golden. Add the rice and stir for 2 minutes. Then add 2 cups of hot broth and cook, stirring constantly, until the liquid evaporates. Then add 1 cup of broth and cook, constantly adding broth, for about 20 minutes until the rice is tender. Then stir in the remaining shrimp juice and cook for another 5 minutes. Remove from heat.

   Required ingredients:

   • Butter: 6 tablespoons
   • Onion: 200 g
   • Garlic paste: 2 teaspoons
   • Arborio rice: 1.5 glass
   • Chicken broth: 5 glass
   • Shrimps: 230 g

4. Mix the shrimp and 2 tablespoons of parsley. Add salt and pepper. Transfer to plates and sprinkle with the remaining parsley.

   Required ingredients:

   • Shrimps: 230 g
   • Chopped parsley: 2.5 tablespoons
   • Chopped parsley: 2.5 tablespoons