Ingredients:

  • 450 g large raw shrimp, peeled and deveined
  • 30 ml olive oil
  • 3 g kosher salt
  • 1 g freshly cracked black pepper
  • 1.4 L chicken or vegetable broth, kept warm
  • 42 g unsalted butter
  • 150 g finely chopped yellow onion
  • 15 g garlic, minced
  • 300 g Arborio rice
  • 120 ml dry white wine
  • 50 g freshly grated Parmesan cheese
  • 6 g lemon zest
  • 60 g fresh baby spinach or chopped asparagus (optional)
  • 8 g fresh parsley, chopped

Instructions:

  1. Heat olive oil in your pot over medium-high heat. Pat the shrimp dry and season with salt and pepper. Sear the shrimp for about 2 minutes per side until they are opaque and pink. Immediately remove them to a plate and set aside.
  2. Lower the heat to medium and melt the butter. Add the onion and sauté until translucent and fragrant (about 5 minutes). Stir in the garlic and cook for 60 seconds.
  3. Add the Arborio rice to the pot. Stir constantly for 2-3 minutes until the edges of the grains are translucent but the center is still white. Pour in the white wine and stir until completely absorbed.
  4. Add the warm broth one ladle at a time, stirring frequently until absorbed before adding the next ladle.