This shrimp risotto was soooo delicious, and while easy to make, is a bit time consuming.
I started by removing the tails from the shrimp and cooking them in a frying pan as per the recipe.
Once the shrimp was finished, I started on my risotto in my dutch oven. If you don’t have a dutch oven, a regular large sized pot should be fine.
The recipe called for 3-4 cups of chicken broth. Be careful what kind of broth you use, I used Better Than Bullion but I found the risotto to be extremely salty for my tastes. If you’re watching your sodium intake, low sodium or no sodium chicken broth would probably be ideal for you.
You slowly add a ladleful of broth to the rice at a time, evaporating the broth before adding the next ladle. I stirred it while waiting for it to evaporate as I was worried about burning it.
At the end, I added a cup of heavy cream, also waiting for it to evaporate like I did with the broth. Then I added in the shrimp and seasoned it with black pepper.
Shrimp Risotto recipe from Pinterest. Link here: Shrimp Risotto .
