One Pan Shrimp and Rice Recipe

Shrimp risotto is a creamy, flavorful Italian dish that’s perfect for seafood lovers. Here’s a simple recipe to make shrimp risotto:

Ingredients:
• 1 lb (450g) shrimp (peeled and deveined)
• 1 cup Arborio rice
• 4 cups chicken or seafood stock (kept warm)
• 1 small onion (finely chopped)
• 2 garlic cloves (minced)
• 1/2 cup dry white wine
• 2 tbsp olive oil
• 2 tbsp butter
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste
• Optional: 1/4 tsp red pepper flakes or lemon zest for extra flavor

Instructions:
1. Prepare the shrimp:
• Heat 1 tbsp olive oil in a large skillet over medium heat.
• Add the shrimp, season with salt and pepper, and sauté for 2-3 minutes per side until pink and cooked through.
• Remove the shrimp from the skillet and set aside.
2. Cook the aromatics:
• In the same skillet, add the remaining olive oil and butter.
• Sauté the onion until soft and translucent, about 3-4 minutes.
• Add the garlic and cook for another 30 seconds.
3. Toast the rice:
• Stir in the Arborio rice and cook for 1-2 minutes, allowing it to absorb the oil and become slightly translucent.
4. Deglaze with wine:
• Pour in the white wine and stir until it is mostly absorbed by the rice.
5. Add the stock gradually:
• Add the warm stock one ladle at a time, stirring frequently.
• Wait until the liquid is mostly absorbed before adding more stock. This process takes about 20-25 minutes.
6. Combine shrimp and risotto:
• When the rice is tender and creamy, stir in the cooked shrimp, Parmesan cheese, and parsley.
• Adjust seasoning with salt, pepper, and optional red pepper flakes or lemon zest.
7. Serve:
• Spoon the risotto onto plates or bowls and garnish with extra parsley or Parmesan.