Shrimp with Parmesan Risotto
1 1/2 C. Arborio rice
1 T. The Olive Tap’s Italiano 100% Extra Virgin Olive Oil
1 small yellow onion, chopped
4 cloves of garlic, chopped
4 C. chicken broth or stock
1/2 C. dry white wine
1 C. grated Parmesan or Romano Cheese (may use half of each)
3 T. unsalted butter, cut into chunks
Salt & Pepper to taste
1/4 C. fresh chopped parsley
1 lb. large raw shrimp
1 T. The Olive Tap’s Spicy Garlic Parmesan Olive Oil
1/2 t. paprika
Kosher salt & fresh ground pepper to taste
Sauté onion and garlic in 1 T of Italiano EVOO over medium heat (in a dutch oven) for 3-4 minutes.
Add the rice, chicken broth and wine. Stir a couple of times. Cover & put in a preheated 350 degree oven.
Cook for 45 minutes or until the majority of the liquid is absorbed. Stir in Parmesan cheese, butter, and
salt & pepper until combined and cheese is melted, then add parsley.
Feel free to throw in a few frozen peas, mushrooms, chopped artichoke hearts, or anything else you’d like!
During the last 5 minutes of cooking the Risotto, mix shrimp, Spicy Garlic Parmesan Olive Oil, paprika, salt & pepper
together in a bowl. Put shrimp on a baking sheet in a 400 degree oven and cook for 5 minutes.
Add shrimp to finished Risotto and serve.
Recipe by Diane, Long Grove Olive Tap