I’ve made smoothies before, but this one is the greatest! Taste-wise, Rainier cherries resemble a cross between cherries and peaches. Big, juicy, and sweet, they are.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons butter, divided
- ½ medium shallot, minced
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup dry white wine, such as Pinot Grigio
- 1 cup Arborio rice
- 3 cups hot chicken broth
- ½ cup freshly grated Parmesan cheese
- ¼ cup whipping cream
- 1 tablespoon lemon juice, or more to taste
- 8 ounces large shrimp, peeled and deveined
- 1 teaspoon minced fresh parsley, or to taste
- 1 lemon, cut into wedges
Instructions
- Heat 1 tablespoon butter in a large skillet over medium heat and add shallots and garlic. Cook until shallots are soft and translucent, 3 to 5 minutes. Season with salt and pepper. Pour in white wine and simmer until wine is reduced by half. Reduce heat to medium-low and stir in rice. Keep stirring until all the liquid has been absorbed.
- Next add hot stock, 1/2 cup at a time, stirring frequently until liquid is absorbed. Continue this process, adding stock 1/2 cup at a time, stirring after each addition, until rice is al dente. You may not need the full 3 cups so test the rice after 20 minutes or when you’ve used 2 1/2 cups of the stock and adjust accordingly.
- Turn heat to lowest setting and add Parmesan cheese, cream, and lemon juice. Stir until cheese has melted and everything has been incorporated. Adjust seasoning with salt and pepper and turn heat off.
- Meanwhile, melt 1 tablespoon butter in a small skillet over medium heat and add shrimp. Cook until shrimp tails curl up, about 2 minutes. Be careful not to overcook.
- To serve, spoon risotto into bowls, top with shrimp and garnish with fresh parsley and lemon wedge if desired.
- You an use vegetables broth instead of chicken broth and thyme instead of parsley.
Nutrition Facts
| Calories | 834 kcal |
| Carbohydrate | 91 g |
| Cholesterol | 268 mg |
| Dietary Fiber | 2 g |
| Protein | 36 g |
| Saturated Fat | 18 g |
| Sodium | 2926 mg |
| Sugars | 3 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. Risotto took me 35-40 minutes though I used a lower temperature. Have ingredients ready to go ahead of time to easily add them when it’s their turn as it comes together quickly at the end. Like the recipe says, taste and add salt and pepper as you go.