I’m so excited to share another delicious one pot meal with you, Parmesan Herb Risotto with Roasted Shrimp. This is super budget friendly, kid approved, and makes great leftovers. I think that hits all the check marks? Risotto is one of those dishes that every thinks is so fancy, and well it sounds like it is. But it’s really just another way to cook rice so it comes out deliciously creamy and rich.
If you haven’t made risotto before you should definitely consider it, not only will it impress your guests, but it is incredibly budget friendly! Typically traditional risotto is made with arborio rice, but you can most definitely substitute regular long grain white rice if that is what you have on hand. Along with rice, which is very inexpensive, risotto typically contains some type of stock, chicken, veggie, or beef, a little bit of white wine, and some onion or garlic.
All very affordable ingredients, and risotto is very filling, so a little goes a long way. I added some roasted shrimp to make mine more of a meal. I tossed the shrimp in a little chili powder, garlic powder, and sugar, roasted them high for a few minutes and it was the perfect weekend night dinner!
Start by rinsing the peeled and devained shrimp, pat dry. In a mixing bowl combine the dark chili powder, garlic powder, salt, and sugar, stir to combine and add in the shrimp and the olive oil, toss to combine. Spread out in an even layer on a baking sheet and set aside.
Preheat oven to 400 degrees F. In a large dutch oven melt the butter over medium-high heat, add in the dice onion and garlic, sweet for about 2-3 minutes until fragrant. Add in the uncooked rice and stir to combine, cook the rice for another 2-3 minutes to toast it slightly. Than deglaze the pan with the white wine, stir to remove any stuck on bits from the bottom of the pan.
Reduce the heat to medium and add in about a ladle full of stock, you only want to ad about a ladle full of liquid at a time. When making risotto you don’t want to boil the rice and you never want to fully submerge it in liquid. Add in the liquid one ladle full at a time allowing al of the liquid to be absorbed before adding more. Once all of the stock has been used and the rice is creamy and tender, you can turn the heat down more. This should take about 40-50 minutes.
Bake the shrimp at 400 degrees F for about 5 minutes until no longer pink. Once the rice is fully cooked add in the cream and Parmesan cheese, stir to combine. Stir in the fresh chopped parsley and top with the roasted shrimp, serve and enjoy!
Parmesan Herb Risotto with Roasted Shrimp
- 1 lb Raw Shrimp, peeled and devained
- 1 tbsp Olive oil
- 1/2 tsp Dark chili powder
- 1/2 tsp Salt
- 1/2 tsp Garlic powder
- 1/2 tsp Sugar
- 2 cups Arborio rice
- 2 tbsp Butter
- 32 oz Chicken stock, low-sodium
- 1 Small white onion, diced
- 2 Cloves of garlic, minced
- 3/4 cup White wine
- 1/2 cup Heavy cream
- 1 cup Shredded Parmesan
- 1 cup Flat leaf parsley, chopped
- Preheat oven to 400 degrees F. Rinse the shrimp and pat dry. In a small bowl combine the chili powder, salt, garlic powder, and sugar, stir to combine. Add in the olive oil and shrimp and toss to combine. Lay out in an even layer on a baking sheet and set aside.
- In a large dutch oven melt the butter over medium-high heat, add the onion and the garlic and sweet for 2-3 minutes until fragrant. Add in the rice and stir to mix, cook 1-2 minutes. Deglaze with the white wine.
- Reduce the heat to medium and add in a ladle of stock, stir the rice occasionally. Once the stock has been absorbed add in another ladle full of stock. The rice should not be completely immersed in liquid, but it should not be dry either.
- Continue adding the stock by the ladle full until all of the stock has been used and the rice is creamy and soft, but not mushy. This process should take about 45 minutes from start to finish. You don't want to rush the rice, it needs to absorb the liquid slowly.
- Once the rice is cooked through, add in the cream and Parmesan cheese, stir to incorporate. Stir in the chopped parsley.
- Bake the shrimp at 400 degrees F until pink, about 5 minutes. Serve the risotto topped with the roasted shrimp and enjoy!