Shrimp Risotto

1. 1

   Boil the chicken stock in a pot. In a saucepan, heat half the butter and oil over high heat. Add shrimp and cook for 2 mins, until colored but not cooked through. Transfer to a bowl.

2. 2

   Reduce heat to medium-high and add remaining oil and butter. Add onion, garlic, tomatoes, parsley stalks and thyme and cook for 5 mins. Add rice and cook for 1-2 mins, stirring to coat each grain with pan juices.

3. 3

   Add wine and cook for 1 min. Add stock a 1/2 cup at a time, waiting to add another until the first is absorbed, stirring regularly. After 15 mins, return prawns to risotto and continue to cook until rice is just al dente. (You will likely have leftover stock.)

4. 4

   Remove from heat and stir in cream, parsley leaves and 1/2 cup of boiling stock. Seal with tight-fitting lid and set aside for 5 mins.

5. 5

   Season with sea salt and black pepper and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.