INGREDIENTS
Servings: 4
Butter 
3 tbsp (divided)
Onion 
1, diced
Garlic 
4 cloves, minced (divided)
Arborio rice 
1 cup
Salt 
to taste
Chicken broth 
4 cup
Dry white wine 
1 1/2 cup (divided)
Lemon juice
2 lemons
Parsley 
2 tbsp, chopped (plus for garnish)
Crushed red pepper flakes 
1 tsp
Shrimp
1 lb, peeled, deveined
Parmesan cheese
1 cup, grated
Shrimp Risotto
Prep:
20 m
Cook:
20 m
Ready in:
40 m
DIRECTIONS
  1. 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. 
  2. 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. 
  3. 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! 
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