Joanna Gaines’s Garlic Shrimp Over Parmesan Risotto
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“I might be alone in this, but one of the things I enjoy most about risotto is how long it takes to properly cook,” Joanna Gaines writes in her latest cookbook, Magnolia Table, Volume 3. While we’ll admit this recipe for garlic shrimp over Parmesan risotto requires some watchful stirring, we promise the resulting meal is worth the labor.
Not sold? Think of it like being fully in the moment. “The recipe requires that you stand there and be present the entire time, stirring and staying aware of its progress. It’s almost meditative for me,” she continues, “how some dishes require you to be fully absorbed in the process. With risotto, the effort is rewarded with a delicious bowl of warm, creamy rice.”
Ingredients
Parmesan Risotto
6 cups chicken stock, plus more as needed
2 tablespoons unsalted butter
½ yellow onion, chopped
2 cups arborio rice
1 cup dry white wine
1 cup (about 4 ounces) grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Garlic Shrimp
6 tablespoons unsalted butter
6 garlic cloves, minced
1 pound shrimp, shelled and deveined
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Directions
1. Make the Risotto: In a medium saucepan, heat the chicken stock over medium heat until simmering.
2. In a Dutch oven, melt the butter over medium heat. Add the onion and cook, stirring often, until tender and translucent, 5 to 7 minutes.
3. Add the rice and stir to coat evenly in the butter. Cook, stirring constantly, to lightly toast the rice, about 3 minutes. Add the wine and continue stirring until the rice absorbs the wine. Add 1 cup of the chicken stock and stir until absorbed. Repeat, adding a cup of stock at a time and stirring, until the rice is tender, about 30 minutes in total. (If all the liquid is absorbed but the rice is not yet tender, add another ¼ to ½ cup of chicken stock at a time and continue cooking.)
4. Stir in the Parmesan, parsley, salt and pepper until incorporated. Reduce the heat to low to keep the risotto warm while you cook the shrimp.
5. Make the Garlic Shrimp: In a medium skillet, melt the butter over medium heat. Add the garlic and cook for about 3 minutes. Add the shrimp, salt and pepper and stir to coat the shrimp in the garlic and butter. Cook until the shrimp are just pink, about 5 minutes.
6. Spoon the risotto into individual serving bowls and top with the shrimp. Serve promptly.
Note: The dish can be stored in an airtight container for up to 3 days. When reheating the risotto, add ¼ cup of either dry white wine or chicken stock and cook over low heat for 5 to 7 minutes.
963 calories
36g fat
98g carbs
49g protein
7g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
