Ingredients:

  • 1 cup Arborio rice (200g)
  • 4 cups chicken or vegetable broth (960ml)
  • 2 tablespoons unsalted butter (28g)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (120ml)
  • 1/2 cup grated Parmesan cheese (50g)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley or basil, for garnish
  • 1 pound large shrimp, peeled and deveined (450g)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon paprika
  • 1/2 teaspoon red pepper flakes (optional for heat)
  • Lemon wedges, for serving

Instructions:

  1. Heat broth in a saucepan over low heat to keep warm.
  2. In a large skillet, melt butter over medium heat. Add onion and sauté until translucent. Stir in garlic and cook until fragrant.
  3. Add Arborio rice, stirring to coat with butter. Sauté for 1-2 minutes.
  4. Pour in white wine; stir until absorbed.
  5. Begin adding warm broth, one ladle at a time, stirring continuously until absorbed. Repeat until rice is creamy and al dente.
  6. In a separate pan, heat olive oil over medium-high heat. Season shrimp with paprika and red pepper flakes. Sauté until pink and opaque, about 3-4 minutes.
  7. Stir sautéed shrimp into the risotto. Add Parmesan cheese, season with salt and pepper, and mix well.
  8. Serve hot, garnished with fresh herbs and lemon wedges.