3 tbsp (divided)
4 cloves, minced (divided)
Dry white wine
1 1/2 cup (divided)
2 tbsp, chopped (plus for garnish)
Crushed red pepper flakes
1 lb, peeled, deveined
1 cup, grated
- Melt butter (1 tbsp) in a deep skillet over medium. Cook onion for 5 minutes, or until soft. Add garlic (1 clove). Cook for 1 minute, or until fragrant. Add rice. Stir. Season with salt.
- Stirring, add broth (1 cup at a time). Before adding more, make sure it is fully absorbed. Next, add white wine (1 cup). Keep simmering until absorbed.
- Meanwhile, melt butter (2 tbsp) in a skillet over medium. Add garlic (3 cloves). Add juice, parsley, and red pepper flakes. Stir for 2 minutes. Add shrimp. Season with salt. Cook for 3 minutes, or until pink. Add wine (1/2 cup). Bring to a simmer. Add the shrimp to the risotto. Add Parmesan. Stir to combine. Serve and enjoy your Shrimp Risotto!