This creamy risotto is elevated with succulent shrimp, fresh herbs, and a hint of lemon.
Shrimp Risotto
Makes 2 to 4 Servings
Ingredients
- 2 tablespoons unsalted butter
- 2 cups chopped sweet onion (about 1 large onion)
- 1 teaspoon kosher salt
- 1 ⅓ teaspoons Creole seasoning, divided
- 1 cup Arborio rice or other short-grain white rice
- 1 cup dry white wine
- 4 cups thawed frozen seafood stock, heated
- 1 cup freshly shredded Parmesan cheese
- ⅓ cup crème fraîche
- 1 teaspoon minced fresh thyme
- ½ teaspoon lemon zest
- ⅛ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 pound peeled and deveined large shrimp (tails left on)
- Lemon slices, to serve
- Garnish: shaved Parmesan cheese, fresh thyme
Instructions
- In an enamel-coated cast-iron Dutch oven or saucepan, melt butter over medium heat. Add onion, salt, and ⅔ teaspoon Creole seasoning; cook, stirring frequently, until onion is softened, about 6 minutes. Add rice; cook, stirring occasionally, until rice begins to smell nutty and toasted, about 3 minutes. Add wine; cook, stirring frequently, until nearly all liquid is absorbed. Add hot stock, 1 cup at a time, stirring frequently until most liquid is absorbed after each addition. (You should be able to drag your spoon through the rice and the rice not come back together before adding the next cup of stock.) After final cup of stock, once about half of the liquid has been absorbed (5 to 7 minutes), stir in shredded Parmesan, crème fraîche, thyme, lemon zest, and pepper.
- In a large skillet, heat oil over medium-high heat.
- Sprinkle remaining 1 teaspoon Creole seasoning all over shrimp, and add to skillet. Cook, turning occasionally, until pink and firm, 5 to 7 minutes. Serve risotto with shrimp and lemon slices. Garnish with shaved Parmesan and thyme, if desired.
