Creamy Shrimp Risotto: An Easy and Delicious Recipe in 25 Minutes

Peel the shrimp if necessary and remove the black vein. In a bowl, mix them with 1 tablespoon of olive oil, one minced garlic clove, salt, and pepper. Let them marinate while you prepare the rest.

In a large, heavy-bottomed pot, melt 25g of butter with 2 tablespoons of olive oil over medium heat.

Add the finely sliced onion and cook gently until it becomes translucent, without letting it brown.

Add the Arborio rice to the pot and mix well for 2 minutes so that each grain is well coated with fat.

Pour in the dry white wine and let it evaporate almost completely, stirring constantly.

Start adding the hot vegetable broth, one ladle at a time. Stir gently and wait until the liquid is almost entirely absorbed before adding the next ladle.

Continue this process for about 18 minutes, stirring regularly. The rice should become creamy and slightly firm to the bite (al dente).

Halfway through cooking the rice (after about 9-10 minutes), heat a pan with 1 tablespoon of olive oil.

Add the marinated shrimp and sauté them quickly for 2 to 3 minutes until they are pink and just cooked. Don't overcook them.

Once the rice is cooked, remove the pot from the heat. Stir in the cooked shrimp, the remaining butter (25g), and the freshly grated Parmesan.

If you want an even creamier risotto, add the liquid cream at this point.

Mix well to get a creamy texture. Taste and adjust seasoning with salt and pepper if necessary.

Serve immediately, sprinkled with chopped fresh flat-leaf parsley.