This creamy Parmesan Risotto with Oven Roasted Shrimp is filling, hearty, creamy and delicious. Featuring our Italiano 100% Extra Virgin Olive Oil and Spicy Garlic Parmesan Olive Oil, this dish is much easier to make than you think!

Ingredients:

For the Risotto:

• 1 1/2 C. Arborio rice
• 1 T. The Olive Tap’s Italiano 100% Extra Virgin Olive Oil
• 1 small yellow onion, chopped
• 4 cloves of garlic, chopped
• 4 C. chicken broth or stock
• 1/2 C. dry white wine
• 1 C. grated Parmesan or Romano Cheese (may use half of each)
• 3 T. unsalted butter, cut into chunks
• Salt & Pepper to taste
• 1/4 C. fresh chopped parsley

For the Shrimp:

• 1 lb. large raw shrimp
• 1 T. The Olive Tap’s Spicy Garlic Parmesan Olive Oil
• 1/2 t. paprika
• Kosher salt & fresh ground pepper to taste
  

Directions:

1. Sauté onion and garlic in 1 T. of Italiano EVOO over medium heat (in a dutch oven) for 3-4 minutes.

2. Add the rice, chicken broth and wine. Stir a couple of times. Cover & put in a preheated 350 degree oven.

3. Cook for 45 minutes or until the majority of the liquid is absorbed. Stir in Parmesan cheese, butter, and
   salt & pepper until combined and cheese is melted, then add parsley.

4. Feel free to throw in a few frozen peas, mushrooms, chopped artichoke hearts, or anything else you’d like!

5. During the last 5 minutes of cooking the Risotto, mix shrimp, Spicy Garlic Parmesan Olive Oil, paprika, salt & pepper
   together in a bowl. Put shrimp on a baking sheet in a 400 degree oven and cook for 5 minutes.

6. Add shrimp to finished Risotto and serve.

Recipe by Diane, Long Grove Olive Tap
Recipe originally appeared at https://theolivetaprecipes.com/recipes/shrimp-with-parmesan-risotto/

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