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Shrimp Risotto

Updated: May 8, 2022

This creamy delicious Shrimp Risotto can be easily prepared in less than a half hour.

Well worth the half hour of time!



- 50 med peeled, devained & detailed shrimp.

- 3 cups of Aborio Rice

- 5 tbsps of butter

- 1/4 cup of olive oil

- 1 1/2 tbsp sea salt

- 1 1/2 tbsp pepper

- 1 med sweet onion chopped

- 1 shallot chopped

- 1 clove of garlic pressed

- 1/4 cup of parsley chopped

- 1 red bell pepper chopped

- 12 basil leafs chopped

- 1 lemon

- 1 cup of Pinot Grigio White Wine

( I use Smoke Eater Pinot Grigio)

- 1/2 cup of chicken broth

- 1 cup of half & half

- 1/2 cup of shaved parmesan

- 3/4 cup of grated parmesan cheese


1- In a frying pan over med high heat add 4 tbsps of the butter & olive oil until it simmers & then add in the onion, shallots, garlic, , red pepper & 1 tbsp of sea salt & 1 tbsp of pepper & saute until the peppers & onions are soft.

2- Meanwhile, in a seperate larger pan over med/low heat, drizzle some additional olive oil, add the remaining butter & the shrimp sauteing until the shrimp turn pink (usually 5 mins) & then add in 1/4 cup of the chicken broth, squeeze in juice from the lemon & bring to a low simmer.

3- Once the onions & peppers are soft, add in the white wine and allow to simmer for another 5 mins & then add in the half & half & the remaining chicken broth, allowing to simmer once again.

4- Next, pour the onion mixture into the shrimp & mix all together.

5- Finally, fold in the rice & add the grated parmesan cheese mixing all together well.

6- Garnish with the basil & sprinkle with the parsley.

Pair with the same Smoke Eater "All Hands White" Pinot Grigio imported from Friuli Italy, used in the recipe.

Va Avanti!

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