Creamy arborio risotto finished with garlicky seared shrimp

≈ $5.47/serving$5.51at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• shrimp (peeled and deveined)300 g
• arborio rice1 cup
• chicken stock4 cups
• yellow onionhalf an onion
• garlic3 cloves
• butter3 tbsp
• parmesan cheese3/4 cup, grated
• lemon1 ea
• frozen peas3/4 cup
• parsleya handful

Method

1Warm the stock

• •Bring the chicken stock to a bare simmer in a pot and keep it warm.

2Start the risotto

• •Melt 2 tbsp of the butter in a wide pot over medium heat.
• •Finely dice half of the onion, add it, and cook 3 minutes until translucent.
• •Add the arborio rice and stir 1 minute until the grains look glassy at the edges.

3Feed the rice

• •Add the warm stock one ladle at a time, stirring often and letting each addition absorb before the next.
• •Continue 18 to 20 minutes until the rice is creamy and just tender with a slight bite.

4Sear the shrimp

• •Meanwhile, pat the shrimp dry and season with salt.
• •Heat 1 tbsp oil in a pan over medium-high heat.
• •Cook the shrimp 1 to 2 minutes per side until pink and just opaque.
• •Add the minced garlic and the remaining butter and toss 30 seconds.

5Finish and plate

• •Stir the peas, parmesan and the zest and juice of half of the lemon into the risotto.
• •Season to taste with salt and pepper.
• •Divide between two shallow bowls and top with the shrimp and their garlic butter.
• •Garnish with the chopped parsley and serve with the remaining lemon in wedges.