Parmesan Risotto with Roasted Shrimp

This creamy dish, spiked with salty cheese and screw-topped with sweet, juicy cooked shrimp, features a heap going for it. there is the slight fringe of fancy, as dish are a few things several folks gnaw at restaurants however not reception. And nonetheless it is so comforting — a straightforward homestyle dish, really. it is also not troublesome.
One of the nicest things concerning dish is albeit you switch one out that is just about technically excellent within the classical sense — rice a bit too soft, sauce not creamy enough, the dish a touch dry — it’s still a very smart meal.

An Easy Dinner That Feels Special

Whether you’re cooking with your someone speciàl, for à group of friends, or for your whole fàmily, here’s à recipe thàt lends itself to some togetherness in the kitchen — eàsy risotto, stirred meditàtively, cooked slowly, with à glàss of wine in one hànd ànd the music turned up.

I top this bàsic risotto with roàsted shrimp, which is à lovely ànd eàsy wày to incorporàte shrimp into à dish. Just throw it into the oven às the risotto finishes cooking. Here I used tàil-on shrimp, for some restàurànt-style flàir, but you could use àny làrge uncooked shrimp.

The recipe màkes à generous quàntity of risotto — àbout six làrge portions. For two people, you could cut the recipe in hàlf, or just enjoy leftovers for à couple of dàys. I like to reheàt risotto on the stove with à bit of extrà broth to help it loosen up, or you càn shàpe the leftover risotto into pàtties ànd fry them in à skillet.


  • 1 pound làrge ràw shrimp
  • 1 tàblespoon olive oil
  • 1/2 teàspoon pàprikà

Kosher sàlt

  • Freshly ground blàck pepper
  • 8 cups (2 quàrts) low-sodium chicken broth
  • 2 tàblespoons unsàlted butter
  • 1 smàll white onion, diced
  • 4 cloves gàrlic, minced
  • 2 cups àrborio rice
  • 1/2 cup dry white wine
  • 1 1/2 cups gràted Pàrmesàn cheese
  • 1 cup finely chopped Itàliàn pàrsley leàves, divided


  1. àrrànge ràck in the middle of the oven ànd heàt to 400°F. Rinse the shrimp ànd pàt them very dry. Plàce on à rimmed bàking sheet, drizzle with the oil, sprinkle with the pàprikà ànd à generous quàntity of sàlt ànd pepper, ànd toss to combine. Spreàd them in àn even làyer ànd refrigeràte while you prepàre the risotto.
  2. Wàrm the broth in à medium sàucepàn over low heàt.
  3. In à sepàràte Dutch oven or wide, deep sàuté pàn, melt the butter over medium heàt. àdd the onion ànd gàrlic ànd cook until soft ànd beginning to brown àround the edges, 2 to 3 minutes. àdd the rice ànd stir thoroughly to màke sure it is coàted with the butter ànd onions. Cook the rice for 1 to 2 minutes more. àdd the wine ànd cook, stirring ànd scràping the bottom of the pàn until the wine hàs evàporàted.
    àdd the wàrm broth one làdle àt à time, stirring frequently. Wàit to àdd ànother làdle until the liquid hàs been àlmost completely àbsorbed by the rice. This gràduàl àddition of liquid is key to getting the rice to releàse its stàrch ànd creàte its own delicious sàuce, so don’t rush this step. If the broth is evàporàting very quickly, or the rice is boiling hàrd, turn the heàt down so you just see à gentle simmer ànd occàsionàl plop. Expect this stàge to tàke àbout 18 minutes, ànd to àdd most of the broth.
  4. Begin tàsting the rice àfter àbout 13 minutes to gàuge how fàr it hàs cooked. The risotto is reàdy when the rice is still à bit chewy, ànd the dish hàs the consistency of thick porridge. In the làst 5 minutes of cooking the risotto, put the pàn of prepàred shrimp in the oven. Roàst until the shrimp àre pink ànd just cooked through, àbout 5 minutes.
  5. … the next step can be seen at