Ingredients
3 tbsp. butter, divided
1 large onion, diced
4 cloves garlic, minced and divided
1 c. arborio rice
kosher salt
4 c. low-sodium chicken broth
1 1/2 c. dry white wine, divided
Juice of 2 lemons
2 tbsp. freshly chopped parsley, plus more for garnish
1 tsp. crushed red pepper flakes
1 lb. medium shrimp, peeled and deveined
1 c. freshly grated Parmesan
Preparation
Step 1In a large deep-sided skillet or pot over medium heat, melt 1 tablespoon butter. Add onion and cook until soft, 5 to 6 minutes, then add 1 clove garlic and cook until fragrant, 1 to 2 minutes more. Add rice and stir until combined, then season with salt. Step 2In batches, begin adding broth, 1/2 cup at a time, making sure broth is fully absorbed before adding the next batch. Once broth is done, add 1 cup wine and simmer, stirring occasionally until fully absorbed. Step 3Meanwhile, cook shrimp: In a large skillet over medium heat, melt remaining butter. Add remaining garlic, lemon juice, parsley, and red pepper flakes and stir, 2 minutes, then add shrimp and season with salt. Cook shrimp until pink, 3 to 4 minutes, then add remaining 1/2 cup wine. Bring to a simmer, then add shrimp mixture and Parmesan to risotto and stir until combined and creamy.Step 4Serve with parsley.
