Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/4 teaspoon (1g) salt
  • 1/4 teaspoon (1g) black pepper
  • 6 cups (1.4L) chicken broth, low sodium
  • 2 tablespoons (30ml) olive oil
  • 1 small yellow onion, finely chopped
  • 1 1/2 cups (300g) Arborio rice
  • 1/2 cup (120ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/2 cup (50g) grated Parmesan cheese, plus more for serving
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 tablespoons (30ml) chopped fresh parsley
  • 1 tablespoon (15ml) chopped fresh chives
  • Salt and pepper to taste

Instructions:

  1. Toss the shrimp with olive oil, salt, and pepper. Sauté in a skillet until pink and cooked through. Set aside.
  2. In a pot, bring the chicken broth to a simmer and keep warm.
  3. In the large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened.
  4. Add the Arborio rice to the pot and cook, stirring constantly, for 1-2 minutes to toast the rice.
  5. Pour in the white wine and cook, stirring, until the wine is absorbed.
  6. Add 1 cup of warm broth to the rice, stirring constantly until the liquid is absorbed. Continue adding broth, one cup at a time, stirring until each addition is absorbed before adding the next.
  7. Continue cooking and stirring until the rice is creamy and al dente – firm to the bite.
  8. Remove from heat and stir in Parmesan cheese, butter, lemon juice, parsley, and chives. Season with salt and pepper to taste.
  9. Gently fold in the cooked shrimp.
  10. Serve hot, garnished with extra Parmesan cheese and a sprinkle of fresh herbs.